Chocolate Covered Ice Cream Hearts Recipes

CHOCOLATE-COVERED STRAWBERRY HEARTS

Steps:

• 1. In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
• 2. Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
• 3. Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set.

CHOCOLATE-COVERED ICE CREAM HEARTS

Steps:

• Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.

CHOCOLATE-COVERED ICE CREAM TACOS

Steps:

• First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
• For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
• To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter.
• For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos.
• Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY

Steps:

• In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
• In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
• Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
• Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
• Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
• Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
• Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
• Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
• While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
• Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
• Enjoy!

CHOCOLATE COVERED ICE-CREAM BALLS

Steps:

• Sprinkle gelatine over water in a small bowl.
• Place bowl over a container of hot water until the gelatine is dissolved, then cool.
• Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
• Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
• Before making these ball put an oven tray into freezer to become very cold.
• Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
• Place tray with balls, back into the freezer and freeze until firm.
• Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
• Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
• Remove from heat and allow to cool slightly.
• Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
• Put chocolate covered balls on to a cold tray and return to freezer until firm.