Best 4 The Chocolate Fountain Chocolate Milk Recipes
Indulge in the delectable world of chocolate milk, elevated to new heights with our carefully curated collection of recipes. From the classic Chocolate Fountain Chocolate Milk, a timeless favorite enjoyed by generations, to the rich and creamy Mexican Chocolate Milk, infused with the warmth of cinnamon and chili, our recipes cater to every palate.
For those seeking a healthier alternative, the Skinny Chocolate Milk offers a guilt-free indulgence, while the Vegan Chocolate Milk ensures that everyone can savor the chocolatey goodness, regardless of dietary restrictions. Transport yourself to a tropical paradise with the refreshing Pineapple Chocolate Milk, a delightful blend of tangy pineapple and rich chocolate. And for a touch of sophistication, the Chocolate Milk with Espresso Shot provides a delightful symphony of flavors, perfect for an afternoon pick-me-up.
Each recipe is meticulously crafted to deliver the ultimate chocolate milk experience. Whether you prefer the classic simplicity of the Chocolate Fountain Chocolate Milk or the exotic flair of the Pineapple Chocolate Milk, our recipes guarantee a satisfying and memorable treat. So, gather your ingredients, don your apron, and embark on a culinary journey into the world of chocolate milk like never before.
CHOCOLATE FOUNTAIN
The perfect addition to your next party ! It's pretty, delicious and a great conversation piece. I created this recipe after deciding the one in the booklet would be very sweet.
Provided by Chef Dee
Categories Dessert
Time 4m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Place the chocolate and oil into a large glass bowl.
- Microwave on med. high for about 2 min's, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
- Stir in the Kahlua if desired.
- Pour the chocolate into the bowl at the base of the unit.
- Let the fountain run for 2 min's then shut it off for about 30 seconds to eliminate air gaps.
- If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
- Serve with:.
- Fruit Bouquet Recipe #149494.
EASY & DELICIOUS CHOCOLATE FOUNTAIN CHOCOLATE
This is the best Chocolate Fountain chocolate I have ever had! I created this recipe out of necessity. I was hosting a party in a Conference Suite at a hotel and only had a microwave available for preparing the Fountain Chocolate.
Provided by Dannygirl
Categories Dessert
Time 17m
Yield 40 serving(s)
Number Of Ingredients 2
Steps:
- Add all items to a plastic bowl.
- Place in microwave and cook for 15minutes on 50% power.
- Stir mixture every few minutes, so as not to overcook any of the chocolate.
- Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires. Chocolate will solidify when cooled, so strawberries and bananas are great with this.
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
MILK CHOCOLATE FLORENTINE COOKIES
Thin crispy cookies with milk chocolate in between.
Provided by A Miller
Categories Desserts Cookies Sandwich Cookie Recipes
Time 45m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
- In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 15.3 g, Cholesterol 10.5 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 50 mg, Sugar 9.7 g
Tips:
- Choose high-quality chocolate: Opt for semisweet or bittersweet chocolate with a cocoa content of at least 50% for a rich, decadent flavor.
- Temper your chocolate: This process ensures a smooth, shiny texture and prevents the chocolate from seizing. You can temper chocolate over a double boiler or in the microwave.
- Use a heavy-bottomed saucepan: This will help distribute heat evenly and prevent scorching.
- Stir the chocolate constantly: This will help prevent it from burning or seizing.
- Add the milk and cream gradually: Whisking constantly to avoid curdling.
- Use whole milk for a richer flavor: Low-fat or skim milk will result in a thinner, less flavorful chocolate milk.
- Sweeten to taste: Add sugar or your preferred sweetener to taste.
- Serve immediately: Chocolate milk is best enjoyed fresh and warm.
- Garnish with whipped cream, chocolate shavings, or cocoa powder: For a special touch.
Conclusion:
Indulge in the rich, creamy goodness of homemade chocolate milk with these easy-to-follow recipes. Whether you prefer a classic preparation or a decadent variation with marshmallows or peanut butter, these recipes offer something for every chocolate lover. Experiment with different chocolate types, flavors, and toppings to create your perfect cup of chocolate milk. Enjoy it as a comforting treat on a cozy evening or share it with loved ones for a special occasion. Remember, the key to a successful chocolate milk is using high-quality chocolate and tempering it properly. With a little practice, you'll be able to whip up a delicious batch of chocolate milk that rivals any store-bought version.
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