HOW TO MAKE CHOCOLATE SHELLS RECIPES
INSTANT CHOCOLATE HARD SHELL RECIPE | ALLRECIPES
Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!
Provided by Fervent Frugal Foodie
Categories Side Dish Sauces and Condiments Sauces Dessert Sauce Recipes
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 2 cups
Number Of Ingredients 2
Steps:
- Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.
Nutrition Facts : Calories 89.4 calories, CarbohydrateContent 6.6 g, FatContent 7.7 g, FiberContent 0.6 g, ProteinContent 0.4 g, SaturatedFatContent 5.8 g, SodiumContent 1.2 mg, SugarContent 5.7 g
WHITE CHOCOLATE MOUSSE IN MILK CHOCOLATE SHELLS RECIPE ...
How sweet! Three simple ingredients make a mousse that's served in (what else?), more chocolate!
Provided by Pillsbury Kitchens
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- In small saucepan, combine white chocolate baking bar and whipping cream; heat over low heat, stirring constantly until baking bar is melted and smooth.
- Stir in vanilla. Pour into small bowl; cover with plastic wrap. Refrigerate 4 hours or overnight until mixture is very cold and thickened, stirring occasionally.
- Line 8 muffin cups with foil or paper baking cups. In small saucepan, combine milk chocolate and oil; heat over low heat, stirring until chocolate is melted and smooth. Remove from heat.
- With small paint brush, pastry brush or teaspoon, brush thin layer of chocolate evenly over sides and bottom of each foil cup. Place in freezer until firm, about 5 minutes. Repeat coating process of cups using remaining chocolate. Place in freezer until firm, 10 to 20 minutes.
- Carefully peel foil cups from chocolate shells; place shells in refrigerator while preparing filling. With electric mixer, beat white chocolate mixture at high speed until light and fluffy. DO NOT OVERBEAT.
- To serve, spoon 1/2 cup mousse into each chocolate shell. If desired, garnish with stemmed maraschino cherry. Store in refrigerator.
Nutrition Facts : Calories 400 , CarbohydrateContent 25 g, CholesterolContent 70 mg, FatContent 6 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 18 g, ServingSize 1/8 of Recipe, SodiumContent 50 mg, SugarContent 24 g
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