27 chocolate quart Recipes

cream-filled chocolate sandwich cookies, butter or 1/4 cup margarine, cherry ice cream or 1 quart vanilla ice cream, softened, cream-filled chocolate sandwich cookies, coarsely chopped, semisweet chocolate chips, vanilla ice cream, softened, fudge sauce, sweetened whipped cream , if desired, fresh cherries, with stems

crushed chocolate sandwich style cookies , 1 cup reserved (oreo s are best), butter, melted, mint chocolate chip ice cream or 1 quart vanilla ice cream, creme de menthe (optional) or 4 tbsp mint extract (optional), egg whites, cream of tartar, creme de menthe (optional) or 2 tsp mint extract (optional), white sugar

skim milk or 1 quart 2% low-fat milk or 1 quart milk or 1 quart half-and-half, bittersweet chocolate or 6 oz semisweet chocolate, chopped, peppermint schnapps (more or less to taste), cream , for serving, peppermint stick candy , for serving

refrigerated chocolate chip cookie dough, nonfat milk, instant vanilla pudding, cool whip (plain or chocolate), fresh strawberries, sliced or 1 1/2 quarts fresh raspberries

powdered coffee creamer, powdered sugar, chocolate-flavor nestle nesquik powder, powdered milk, milk chocolate chips (must be milk chocolate), marshmallows , in small ziploc

soymilk or 1 quart rice milk (or other non-dairy milk of choice), brewed peppermint tea, cold, maple syrup, agar-agar flakes, vanilla, chopped vegan chocolate or 1 1/2 cups semisweet vegan chocolate chips

frozen lb cake, thawed, heavy whipping cream, milk chocolate chips, coffee ice cream, 1 quart, softened, frozen whipped topping, thawed (cool whip ), malted milk balls, coarsely crushed (whoppers), coarsely crushed malted milk balls (optional)

hot strong brewed coffee, sugar, coffee liqueur, carton (1-1/2 quarts) vanilla ice cream, softened, carton (1-1/2 quarts) chocolate ice cream, softened, toppings: whipped cream , chocolate syrup and chocolate shavings

butter, melted, chocolate wafers, crushed, vanilla ice cream or 1 quart coffee ice cream, fudge sauce, chilled, cream, chopped pecans (to garnish ), chocolate curls (to garnish )

white cake mix or 1 (18 1/4 oz) box devil s food cake mix, eggs, separated, oil, water, vanilla ice cream or 1 quart chocolate ice cream, sugar, vanilla extract

chocolate syrup (nesquik works well), semi-sweet chocolate chips, crisp rice cereal (rice krispies for an example), sour cream, chocolate chip ice cream or 1 quart mint , softened (or any other flavour you desire. frozen yogurt also works well, but you might want to cut back on th)

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

roughly chopped pecans, ripe apricots, halved and pitted, canola oil, bittersweet chocolate, vanilla ice cream or 1 quart butter pecan ice cream or 1 quart chocolate ice cream, cream (optional), fresh mint (optional)

sliced challah, unsalted butter, room temperature, strawberry, sugar, sugar, blanched slivered almond, chocolate chip, half-and-half or 1 quart light cream, whole eggs, egg yolks, vanilla

eggs, sugar, cake flour, cocoa, baking powder, salt, vanilla, sugar, coffee ice cream or 1 quart vanilla ice cream

chocolate sugar ice cream cones, chocolate cake decorating gel, chocolate wafers (2 1/4-inch diameter), pistachio ice cream or 1 quart mint chocolate chip ice cream or 1 quart ice cream, of your choice, black shoestring licorice, semi-sweet chocolate chips, candy corn, red decorating gel

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

creamy peanut butter, creamy peanut butter, chocolate crumb crusts, nestle milk chocolate and peanut butter swirled morsels, divided, vanilla ice cream or 1 quart chocolate ice cream, slightly softened, chopped pecans