Hot Chocolate Floats

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Prep time
10 mins
Total time
10 mins

Hot chocolate has never tasted so good! Regular hot chocolate gets an upgrade by adding ice cream, hot
fudge sauce, and other gourmet toppings. I love making these hot chocolate floats with rich, creamy hot
chocolate made from scratch, but if you prefer, you can substitute 4 cups of prepared hot chocolate
instead.
Author: Elizabeth LaBau
Recipe type: Beverage
Serves: 4-8
Ingredients
1 cup heavy cream
3 cups milk (I used whole milk)
2-3 tbsp brown sugar, to taste
1 tsp vanilla extract
Pinch salt
6 oz good-quality bittersweet chocolate, finely chopped
4 oz good-quality milk chocolate, finely chopped
1 quart ice cream (vanilla, peppermint, and coffee all work well!)
Hot fudge sauce
Chocolate shavings or other decorations (optional)
Instructions
1. Whisk together the cream, milk, 2 tbsp brown sugar, vanilla, and salt in a medium saucepan. Place the
pan over medium heat and cook it, whisking occasionally, until it starts to simmer. Remove the pan from
the heat and whisk in the chopped chocolates, stirring until theyre melted. Carefully taste the mixture and
add more sugar, if desired.
2. Place 2-3 scoops of ice cream into mugs. Pour hot chocolate on top of the ice cream, and garnish with
whipped cream, fudge sauce, chocolate shavings, or other toppings. Serve with spoons for maximum
slurping.


Home Recipes & How-Tos Chocolate Whiskey Ice Cream
Chocolate Whiskey Ice Cream
10 Reviews

Recipe courtesy of Aaron McCargo Jr.
Recipe courtesy Aaron McCargo Jr.
SHOW:
Big Daddy's House
EPISODE:
Grill It Good

Chocolate Whiskey Ice Cream
Total Time:
1 hr 25 min
Prep:
30 min
Inactive:
45 min
Cook:
10 min
Yield:1 pint
Level:Easy
Next Recipe
Ingredients
4 egg yolks
1/4 cup whiskey
1/4 cup sugar, plus 1/4 cup
1 1/2 cups heavy cream
1 vanilla bean split, seeds scraped
3 ounces chopped semisweet chocolate
1/4 cup mini chocolate chips
Directions
Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.

In a large saucepan, whisk together cream, vanilla bean, vanilla seeds and 1/4 cup of sugar. Simmer over
low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the
egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the
saucepan with the warm cream mixture. Stir until thickened and remove from the heat.

Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Once
cooled, fold in the chocolate chips. Spin in an ice cream maker for 20 minutes until it reaches a soft-
serve




Estimated Time of Preparation: 10 minutes. Good for 1-2 person
INGREDIENTS:
1 banana, sliced lengthwise
1 scoop each vanilla,chocolate and strawberryice cream
marshmallow creme(optional)
whipped cream(optional)
strawberry syrup
chocolate syrup or hot fudge
cherry
nuts,chopped
PROCEDURES:
1. Place banana slices in a long skinny ice cream bowl.
2. Top with scoops of ice cream(vanilla, chocolate and strawberry).
3. Pour chocolate syrup on vanilla ice cream.
4. Pour strawberry syrup on strawberry ice cream.
5. Pour marshmallow creme on chocolate ice cream.
6. Top each with whipped cream.
7. Sprinkle with nuts
8. Top each with a cherry.
Triple hot chocolate brownie pudding
2nd March, in Dessert, Food & recipes, Recipes
Total time
45 minutes
Servings
4
Courses
Dessert
100g butter
100g dark chocolate, coarsely chopped
cup caster sugar
2 eggs, lightly beaten
/ cup flour, sifted
2 tbsp cocoa powder, sifted
cup white chocolate bits
cup milk chocolate bits
Vanilla ice cream, to serve
Golden syrup, to serve
1. Heat oven to 180C fan bake. Grease 4 x 1 cup capacity cake tins or ramekins with butter. Cut circles of
baking paper to fit base of tins and place in each.
2. Melt butter and chocolate in a bowl over a saucepan of simmering water or microwave in short bursts.
Stir until smooth. Stir in sugar, then beaten eggs. Stir in flour and cocoa just enough to combine, then
gently stir in chocolate bits. Spoon into prepared tins. Bake for 20 to 25 minutes or until surface is firm to
the touch.
3. Leave to cool in tins for 10 minutes before turning out. Serve warm, topped with a scoop of good vanilla
ice cream and a drizzle of golden syrup.
Chocolate mousse in minutes
1:30
To Prep
0:05
To Cook
6
INGREDIENTS
EASY
DIFFICULTY
6
SERVINGS
300g good-quality dark chocolate, roughly chopped
3 eggs
1/4 cup (55g) caster sugar
1 tablespoon good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
Step 1
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch
the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Step 2
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is
pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
Step 3
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon
to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes
before serving, then top with extra whipped cream and grated chocolate to serve.
Creme Brulee
Total Time:
3 hr 30 min
Prep:
15 min
Inactive:
2 hr 15 min
Cook:
1 hr
Yield:6 servings
Level:Intermediate

ngredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring
to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and
reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to
lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce)
ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan
to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in
the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate
for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a
torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before
serving.

PROPANE GAS TORCH SAFETY: Propane gas torches are highly flammable and should be kept away
from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated
areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you.
Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always
turn off the burner valve to "finger tight" when finished using the torch. Children should never use a
propane gas torch without adult supervision.

Strawberries and Cream
Ingredients
Original recipe makes 8 servingsChange Servings

1 quart fresh strawberries, hulled and chopped

2 cups sour cream

1 cup white sugar
Directions
1. Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the
sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve
immediately.
Vanilla Cheese Cake with Raspberries
INGREDIENTS
1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan
DIRECTIONS
1. STEP 1
Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including
base) in a double layer of foil; set aside.
2. STEP 2
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a
medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set,
about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325
degrees.
3. STEP 3
Process raspberries in a food processor until smooth, about 30 seconds. Pass
puree through a fine sieve into a small bowl; discard solids. Whisk in 2
tablespoons sugar, and set aside.
4. STEP 4
Put cream cheese in the bowl of an electric mixer fitted with the paddle
attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on
low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and
vanilla; mix until well combined. Add eggs, one at a time, mixing each until just
combined (do not overmix). Pour cream cheese filling over crust.
5. STEP 5
Drop raspberry sauce by the teaspoon on top. With a wooden skewer or
toothpick, swirl sauce into filling.
6. STEP 6
Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle
boiling water into roasting pan to reach halfway up sides of cake pan. Bake until
cake is set but still slightly wobbly in center, 60 to 65 minutes.
7. STEP 7
Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6
hours or overnight. Before unmolding, run a knife around edge of cake.