ChocoAddict

S’mores Ice Cream Cake by How Sweet It Is

ingredients:

3 cups graham cracker crumbs
6 1/2 tablespoons unsalted butter, melted
1 (12-ounce) can evaporated milk
1 cup granulated sugar
2 ounces semi-sweet baking chocolate
4 cups toasted marshmallow, s’mores or even vanilla ice cream
1 (10 ounce) bag marshmallows, toasted



directions:

In a large bowl, combine melted butter and 2 1/2 cups graham crumbs, mixing well until moistened. Press into an 8 or 9-inch springform pan, evening the crust out with the back of a spoon. Place in the freezer to set.
While crust is setting, heat milk, sugar and chocolate in a saucepan over medium heat. Bring to a boil then reduce to a simmer and stir continuously for 20 minutes until fudge sauce is thickened. Remove and let cool for 15 minutes.
Remove crust from freezer and immediately pour the cooled chocolate over top. Place back in the freezer and freeze for 2 hours.
About 15 minutes before you remove the crust, take ice cream out of the fridge and allow to softened. Once soft, press and spread on top of the fudge sauce - don’t worry, it may mix together a bit! Not a big deal. Smooth ice cream top and place back in the freezer for at least 2 hours, or even over night.
Before serving, toast marshmallows as desired. I placed mine on a baking sheet under the broiler for 1-2 minutes, then removed them with a spatula. Remove cake from freezer and sprinkle ice cream top with half of the remaining graham crumbs, then top with marshmallows. Freeze for another hour or so, then sprinkle with remaining graham crumbs. Serve!

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S’mores Ice Cream Cake by How Sweet It Is

ingredients:

  • 3 cups graham cracker crumbs
  • 6 1/2 tablespoons unsalted butter, melted
  • 1 (12-ounce) can evaporated milk
  • 1 cup granulated sugar
  • 2 ounces semi-sweet baking chocolate
  • 4 cups toasted marshmallow, s’mores or even vanilla ice cream
  • 1 (10 ounce) bag marshmallows, toasted

directions:

  • In a large bowl, combine melted butter and 2 1/2 cups graham crumbs, mixing well until moistened. Press into an 8 or 9-inch springform pan, evening the crust out with the back of a spoon. Place in the freezer to set.
  • While crust is setting, heat milk, sugar and chocolate in a saucepan over medium heat. Bring to a boil then reduce to a simmer and stir continuously for 20 minutes until fudge sauce is thickened. Remove and let cool for 15 minutes.
  • Remove crust from freezer and immediately pour the cooled chocolate over top. Place back in the freezer and freeze for 2 hours.
  • About 15 minutes before you remove the crust, take ice cream out of the fridge and allow to softened. Once soft, press and spread on top of the fudge sauce - don’t worry, it may mix together a bit! Not a big deal. Smooth ice cream top and place back in the freezer for at least 2 hours, or even over night.
  • Before serving, toast marshmallows as desired. I placed mine on a baking sheet under the broiler for 1-2 minutes, then removed them with a spatula. Remove cake from freezer and sprinkle ice cream top with half of the remaining graham crumbs, then top with marshmallows. Freeze for another hour or so, then sprinkle with remaining graham crumbs. Serve!

Bacon & Nutella Napoleons by A Spicy Perspective

Ingredients:

1 lb. bacon
1 pound cake
1 jar of Nutella
Sea salt



Directions:

Cut the strips of bacon into quarters. Sizzle in a skillet until reddish-brown and mostly crisp.
Cut a pound cake into 1/4 inch slices. Then use a 1 - 1 1/2 inch cookie cutter to cut small circles of cake. You end up with about 60-70 circles, depending on the size of your pound cake.
Place some Nutella in a piping bag (or plastic bag with the corner snipped off) and layer the pound cake, Nutella and b-strips, three pound cake slices high.
Drizzle a little extra Nutella on top and sprinkle with a touch of sea salt.

Bacon & Nutella Napoleons by A Spicy Perspective

Ingredients:

  • 1 lb. bacon
  • 1 pound cake
  • 1 jar of Nutella
  • Sea salt

Directions:

  • Cut the strips of bacon into quarters. Sizzle in a skillet until reddish-brown and mostly crisp.
  • Cut a pound cake into 1/4 inch slices. Then use a 1 - 1 1/2 inch cookie cutter to cut small circles of cake. You end up with about 60-70 circles, depending on the size of your pound cake.
  • Place some Nutella in a piping bag (or plastic bag with the corner snipped off) and layer the pound cake, Nutella and b-strips, three pound cake slices high.
  • Drizzle a little extra Nutella on top and sprinkle with a touch of sea salt.

Chocolate Gluten-Free Brownie Skillet by Little Leopard Book
Ingredients
1/2 cup + 2 tbsp butter (separated)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup Premium Gold Gluten Free Flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chips
3 tbsp Nutella (separated)
1/4 cup milk
2 cups powdered sugar
Directions:
Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.
Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt. Blend well.
Hand mix in 1/2 cup chocolate chips
Spray a large skillet with cooking spray.
Next, pour the batter into the skillet.
Add 2 tbsp of Nutella to the brownie batter.
Use a knife to swirl the Nutella.
Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.
Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.
After the brownie is finished baking, pour the frosting over the skillet brownie.
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Chocolate Gluten-Free Brownie Skillet by Little Leopard Book

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Directions:

  • Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.
  • Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt. Blend well.
  • Hand mix in 1/2 cup chocolate chips
  • Spray a large skillet with cooking spray.
  • Next, pour the batter into the skillet.
  • Add 2 tbsp of Nutella to the brownie batter.
  • Use a knife to swirl the Nutella.
  • Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.
  • Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.
  • After the brownie is finished baking, pour the frosting over the skillet brownie.

Chocolate Chip Cookie Dough Trufflesfrom The Cookie Dough Lover’s Cookbook 
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature1/4 cup granulated sugar1/2 cup packed light brown sugar2 tablespoons milk1/2 teaspoon vanilla1 1/4 cups all purpose flour1/2 teaspoon salt1/2 cup mini chocolate chipschocolate candy coatingpopsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)
Directions:
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
Mix in milk and vanilla.
Add flour and salt and mix on low until combined.
Stir in chocolate chips.
Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.

Chocolate Chip Cookie Dough Truffles
from The Cookie Dough Lover’s Cookbook 

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)

Directions:

  • In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
  • Mix in milk and vanilla.
  • Add flour and salt and mix on low until combined.
  • Stir in chocolate chips.
  • Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
  • Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
  • Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
  • Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
  • Refrigerate in an airtight container for up to a week.

Chocolate Bar Cake
Ingredients:


Sponge cake:
3 eggs room temperature, medium size
1/3 cup sugar
1/5 cup vegetable oil 
2/3 cup flour 
1 tsp baking powder
Whipped cream:
1/2 cup whipping cream, very cold 
1 tbs sugar
Chocolate frosting (two ways):
First option (hard chocolate cover)
12 oz dark chocolate 
Second option (fudgy chocolate cover)
4/5 cup heavy cream 
3.5 tbs butter 
9 oz dark chocolate 
Directions:

 
Directions:



Start by making the cake. Preheat oven to 180 º C (350º F) and grease the mold (I used cake release spray). Place eggs and sugar in a medium bowl, and beat on high speed until thick and pale.


Beat in the oil


By hand, stir in the sifted flour and baking powder, and mix well


Pour the mixture in the mold (fill 3/4 capacity) and bake for 20-25 minutes. Remove from the oven, let it cool for about 15 minutes, and then unmold carefully and let cool completely.


Then prepare whipped cream to fill the cake. In a bowl, place cream (very cold) and sugar, and beat until light and fluffy.


Slice cake in two, and fill with the whipped cream. Then choose if you want a crunchy chocolate frosting, or a smoother one


For a hard chocolate cover, choose “first option” ingredients.


Clean the mold we used for baking the cake. Melt chopped chocolate (using a double boiler or the microwave)


Pour it in the mold, until the bottom of the mold is completely covered with chocolate. Cut off the borders of the cake using a sharp knife, and place it inside the mould. Then fill the mold completely with chocolate, and place in the fridge for a couple of hours to set. Once set, remove the mold from the refrigerator, and unmoldcarefully


For a creamier chocolate cover, choose the “second option” ingredients. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.


Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Place in the fridge for a couple of hours to set




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Chocolate Bar Cake

Ingredients:

Sponge cake:

    • 3 eggs room temperature, medium size
    • 1/3 cup sugar
    • 1/5 cup vegetable oil 
    • 2/3 cup flour 
    • 1 tsp baking powder

Whipped cream:

    • 1/2 cup whipping cream, very cold 
    • 1 tbs sugar

Chocolate frosting (two ways):

First option (hard chocolate cover)

    • 12 oz dark chocolate 

Second option (fudgy chocolate cover)

  • 4/5 cup heavy cream 
  • 3.5 tbs butter 
  • 9 oz dark chocolate 
  • Directions:
 
Directions:

  • Start by making the cake. Preheat oven to 180 º C (350º F) and grease the mold (I used cake release spray). Place eggs and sugar in a medium bowl, and beat on high speed until thick and pale.
  • Beat in the oil
  • By hand, stir in the sifted flour and baking powder, and mix well
  • Pour the mixture in the mold (fill 3/4 capacity) and bake for 20-25 minutes. Remove from the oven, let it cool for about 15 minutes, and then unmold carefully and let cool completely.
  • Then prepare whipped cream to fill the cake. In a bowl, place cream (very cold) and sugar, and beat until light and fluffy.
  • Slice cake in two, and fill with the whipped cream. Then choose if you want a crunchy chocolate frosting, or a smoother one
  • For a hard chocolate cover, choose “first option” ingredients.
  • Clean the mold we used for baking the cake. Melt chopped chocolate (using a double boiler or the microwave)
  • Pour it in the mold, until the bottom of the mold is completely covered with chocolate. Cut off the borders of the cake using a sharp knife, and place it inside the mould. Then fill the mold completely with chocolate, and place in the fridge for a couple of hours to set. Once set, remove the mold from the refrigerator, and unmoldcarefully
  • For a creamier chocolate cover, choose the “second option” ingredients. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
  • Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Place in the fridge for a couple of hours to set




Coconut Oil Dark Chocolate Brownies by Persnickety Plates
Ingredients:
3/4 cup coconut oil, melted
1 1/2 cup sugar
3/4 cup all purpose flour
3/4 cup dark chocolate unsweetened cocoa powder (I used Hershey’s Special Dark)
3 eggs
1 cup bittersweet chocolate chips (I used Ghirardelli baking chips, per usual)
Directions:
Preheat the oven to 350 degrees. Line an 8 x 8 square baking dish with parchment paper and set aside.
 
In a microwave safe bowl, melt the coconut oil (about 20 seconds was all mine took).
 
Add the sugar, flour, cocoa, and eggs. Stir until well combined.
 
Add the chocolate chips and stir.
 
Pour the batter into your prepared baking dish and bake for approximately 30-35 minutes (less time if you’re using a 9” pan).
 
Let them cool them cut & enjoy. You can top with powdered sugar, if that floats your boat.

Coconut Oil Dark Chocolate Brownies by Persnickety Plates

Ingredients:

  • 3/4 cup coconut oil, melted
  • 1 1/2 cup sugar
  • 3/4 cup all purpose flour
  • 3/4 cup dark chocolate unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 3 eggs
  • 1 cup bittersweet chocolate chips (I used Ghirardelli baking chips, per usual)


Directions:

  • Preheat the oven to 350 degrees. Line an 8 x 8 square baking dish with parchment paper and set aside.
  •  
  • In a microwave safe bowl, melt the coconut oil (about 20 seconds was all mine took).
  •  
  • Add the sugar, flour, cocoa, and eggs. Stir until well combined.
  •  
  • Add the chocolate chips and stir.
  •  
  • Pour the batter into your prepared baking dish and bake for approximately 30-35 minutes (less time if you’re using a 9” pan).
  •  
  • Let them cool them cut & enjoy. You can top with powdered sugar, if that floats your boat.

Chocolate Graham Cracker Cupcakes with Toasted MarshmallowIngredients:
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting
Directions:
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Ingredients:

  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
  • Marshmallow Frosting

Directions:

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Espresso Chocolate Chip Shortbread Cookies by Smitten Kitchen
Ingredients:
1 tbsp instant espresso powder (I like Medaglia D’Oro)1 tbsp boiling water8 oz. unsalted butter, room temperature2/3 cup confectioners’ sugar1/2 tsp vanilla extract2 cups all-purpose flour4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chipsconfectioners’ sugar, for dusting (optional)
Directions:
Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen View Larger

Espresso Chocolate Chip Shortbread Cookies by Smitten Kitchen

Ingredients:

1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Directions:

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen


Chocolate Creme Brûlée Ice Cream Sandwiches
Ingredients:
Chocolate Creme Brulee
Sugar Tuiles
Directions:
Make chocolate creme brulee. Pour mixture into an 8-inch baking dish. Transfer dish to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of the dish. Bake until custard is just set, 1 hour to 1 hour to 1 hour and 10 minutes. Let cool.
Freeze custard for at least 4 hours. Cut out circles using a 2-inch round cookie cutter. Place between 2 tuile cookies.
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Chocolate Creme Brûlée Ice Cream Sandwiches

Ingredients:

  • Chocolate Creme Brulee
  • Sugar Tuiles

Directions:

  • Make chocolate creme brulee. Pour mixture into an 8-inch baking dish. Transfer dish to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of the dish. Bake until custard is just set, 1 hour to 1 hour to 1 hour and 10 minutes. Let cool.
  • Freeze custard for at least 4 hours. Cut out circles using a 2-inch round cookie cutter. Place between 2 tuile cookies.