Milk Chocolate Creams Recipes

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FANNIE MAY'S MILK CHOCOLATE CREAM CANDIES (COPYCAT) RECIPE



Fannie May's Milk Chocolate Cream Candies (Copycat) Recipe image

This Fannie May's Milk Chocolate Cream Candies recipe is simple yet indulgent. Cream candies dipped in milk chocolate make the best desserts and gifts.

Provided by Recipes.net Team

Categories     Candy

Time 1h10m

Yield 100

Number Of Ingredients 6

2 lb powdered sugar
½ tsp salt
½ cup softened butter
1 can sweetened condensed milk
2 tsp vanilla
2 cups milk chocolate chips

Steps:

  • Mix all ingredients except for chocolate chips together with an electric mixer until creamy.
  • Refrigerate for at least an hour.
  • Place spoonfuls of the candy mixture on a baking sheet with wax paper.
  • Refrigerate until ready to dip in chocolate.
  • Heat your chocolate chips in a double boiler. Dip candy in chocolates and return to the sheet.
  • Refrigerate until chocolate is set and ready to enjoy!

Nutrition Facts : Calories 931.00kcal, Carbohydrate 171.00g, Cholesterol 54.00mg, Fat 26.00g, Fiber 1.00g, Protein 6.00g, SaturatedFat 17.00g, ServingSize 100.00pieces, Sodium 342.00mg, Sugar 166.00g

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.

MILK CHOCOLATE OREO ICE CREAM



Milk Chocolate Oreo Ice Cream image

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

1 1/2 cups heavy cream
8 ounces milk chocolate, such as Green & Black's, finely chopped
2 tablespoons cocoa powder, such as Valrhona
1 teaspoon pure vanilla extract
2 teaspoons Cognac or brandy
1 1/2 cups whole milk
3/4 cup sugar
1/2 teaspoon kosher salt
4 extra-large egg yolks
1/2 teaspoon cornstarch
2 cups Oreo cookies, roughly chopped (15 cookies)

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.

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.

CHOCOLATE EGG CREAM



Chocolate Egg Cream image

A cool and refreshing drink that does not contain eggs! With only 3 ingredients, you will be pleasantly surprised how good this is.

Provided by Yoly

Categories     Chocolate Shakes and Floats

Time 5m

Yield 1

Number Of Ingredients 3

¼ cup whole milk
3 tablespoons chocolate syrup
½ cup seltzer water, chilled

Steps:

  • Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

Nutrition Facts : Calories 194 calories, Carbohydrate 39.5 g, Cholesterol 6.1 mg, Fat 2.6 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 68.8 mg

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