Milk Chocolate Creams Recipes

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CREAMY MILK CHOCOLATE FROSTING



Creamy Milk Chocolate Frosting image

Make and share this Creamy Milk Chocolate Frosting recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 5m

Yield 2 cups (approx)

Number Of Ingredients 4

1/2 cup butter, room temperature
1/4 cup unsweetened cocoa powder, sifted
2 cups confectioners' sugar, sifted
3 tablespoons whipping cream (more if needed)

Steps:

  • Place 1/2 cup softened butter in a mixing bowl.
  • Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
  • Beat until mixture is smooth and creamy.

MILK-CHOCOLATE CREAMS



Milk-Chocolate Creams image

Falling somewhere between airy mousse and fudgy pudding, this chilled chocolate dessert gets its creamy texture from a quick whirl in a blender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Number Of Ingredients 6

12 ounces milk chocolate, roughly chopped
1 cup light cream
1 1/2 teaspoons pure vanilla extract
Coarse salt
4 large egg yolks
Strawberries and raspberries, for serving

Steps:

  • Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat, and pour over chocolate. Blend until smooth.
  • Blend in vanilla and a pinch of salt. With the machine running, add yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
  • Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM



Warm Milk Chocolate Souffles with Vanilla Ice Cream image

Categories     Chocolate     Dairy     Dessert     Bake     Thanksgiving     Fall     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

14 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small cubes
6 large egg yolks
2 large eggs
1/3 cup sugar
Powdered sugar (for dusting)
Vanilla ice cream

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
  • Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
  • Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.

CLASSIC CHOCOLATE EGG CREAM



Classic Chocolate Egg Cream image

Provided by Anton Nocito

Categories     Milk/Cream     Non-Alcoholic     Chocolate     Dessert     Fourth of July     Picnic     Kid-Friendly     Back to School     Birthday     Chill     Party     Drink     Small Plates

Yield Makes 1 drink

Number Of Ingredients 3

1/2 cup whole milk
Seltzer
4 tablespoons Chocolate Syrup

Steps:

  • Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

MILK CHOCOLATE ICE CREAM



Milk Chocolate Ice Cream image

I've relied on this dessert for more than 30 years. It's a delicious ice cream for chocolate lovers.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 quarts.

Number Of Ingredients 7

3 cups half-and-half cream
1/2 cup sugar
1/4 teaspoon salt
3 eggs, beaten
4 cups heavy whipping cream
3 teaspoons vanilla extract
2 jars (11-3/4 ounces each) hot fudge ice cream topping

Steps:

  • In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts :

MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

This is the first and the best ganache I've made yet. I don't think I will ever stray from this recipe.

Provided by sunnyk

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 24

Number Of Ingredients 4

1 (8 ounce) bar milk chocolate (such as Ritter Sport)
¾ cup heavy cream
2 tablespoons white sugar
2 tablespoons butter

Steps:

  • Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
  • Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 7.2 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 4.2 g, Sodium 15.4 mg, Sugar 6.6 g

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