Indulge in a delightful confectionery journey with our exquisite Milk Chocolate Creams! These bite-sized treats are a symphony of flavors, textures, and nostalgia. Dive into a world of creamy fillings enveloped in rich milk chocolate, each bite offering a moment of pure bliss. Discover the classic Milk Chocolate Creams, a timeless delight that has captivated taste buds for generations. Embark on a nutty adventure with the Hazelnut Milk Chocolate Creams, where the smooth chocolate embraces the irresistible crunch of roasted hazelnuts. For a tropical twist, tantalize your palate with the Coconut Milk Chocolate Creams, a harmonious blend of creamy coconut and velvety chocolate. And for those seeking a touch of elegance, the Coffee Milk Chocolate Creams await, where the richness of coffee and the decadence of chocolate intertwine. Whichever flavor you choose, prepare to be enchanted by the delightful medley of textures and flavors in each Milk Chocolate Cream.
Check out the recipes below so you can choose the best recipe for yourself!
MILK-CHOCOLATE CREAMS
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
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.
MILK CHOCOLATE ICE CREAM
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
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 OREO ICE CREAM
What is it about ice cream that makes us all feel so good? Ice cream calms me down when I'm stressed, and of course it's also delicious! For simple flavors like vanilla, you can buy good ice cream at the store. But if you're in the mood for chocolate, you can't get the same rich, decadent chocolate flavor from store-bought ice cream that you can by making it yourself. For this recipe, I use really good imported milk chocolate and cocoa powder, plus a splash of Cognac and vanilla to take down the sweetness. And of course, crushed Oreos make everything better, right? This is my perfect make-ahead summer party dessert!
Provided by Ina Garten
Categories dessert
Time 25m
Yield 1 quart of ice cream
Number Of Ingredients 11
Steps:
- Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
- In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
- Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.
MILK-CHOCOLATE CREAMS
Make and share this Milk-Chocolate Creams recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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 egg 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 with cold with berries.
Nutrition Facts : Calories 642.7, Fat 29.7, SaturatedFat 13.7, Cholesterol 229.3, Sodium 76, Carbohydrate 51.3, Fiber 2.9, Sugar 44.1, Protein 9.2
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
- Use high-quality ingredients: The better the ingredients, the better your chocolate creams will taste. Look for high-quality chocolate, butter, and cream.
- Don't overcook the chocolate: Overcooked chocolate can become grainy and lose its flavor. Be careful not to let the chocolate reach a boil.
- Let the chocolate cool completely: Before you add the other ingredients, let the chocolate cool completely. This will help prevent the chocolate from seizing.
- Use a food processor to chop the nuts: A food processor will make quick work of chopping the nuts. Be careful not to over-chop the nuts, or they will turn into a paste.
- Roll the chocolate creams in cocoa powder: This will help prevent them from sticking together and will give them a nice, rich flavor.
Conclusion:
Milk chocolate creams are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of these creamy, chocolatey treats that will impress your friends and family. So next time you're looking for a sweet treat, give milk chocolate creams a try.
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