Summer Chocolate Desserts

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Chocolate Recipes: Summer Dessert Recipes


choclate dessert recipes

choclate dessert recipes



Chocolate Recipes: Chocolate Jelly


With summer coming, a cool dessert is always very tasty.  Try this easy and simple chocolate jelly; it will be a winner with the kids. You may even consider it for your next kid's birthday party. To make it extra attractive, let the jelly set in pretty individual molds. You will find attractive mold in any store that sells cake decorating supplies.


Have a look at our chocolate ice cream recipes.


Ingredients for this recipe:


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  • 1 Pint of boiling water
  • 1/3 Package of gelatin
  • 2 Pinches of salt
  • 2 Level tablespoonfuls of sugar
  • 2 Squares of dark Chocolate
  • 1 Teaspoonful of vanilla

Method for this recipe:


  1. Put the water, salt and chocolate in a saucepan.
  2. Cook, stirring until the chocolate melts, then let it boil for three or five minutes.
  3. Soften the gelatin in a little cold water and pour the boiling mixture over it.
  4. Stir until dissolved, and then add sugar and vanilla.
  5. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

Variations for this recipe:


  • For a more sophisticated taste you can reduce the water by two tablespoon and add two tablespoon of rum. Rum and chocolate are always a very good combination.
  • For a really tasty and luxurious dessert you can make layers of any kind of biscuits, the jelly and soaked raisins topped with whipped cream. (Now it is really getting decadent!)


Chocolate Charlotte


Ingredients for this recipe:


  • ¼ Package gelatin
  • 1/3 Cup cold water
  • 1 Pint cream
  • ½ ounce of shaved chocolate
  • 2 Tablespoons sugar
  • 5 Fluid ounces of hot milk
  • ½ Icing sugar
  • 1 packet of finger biscuits

Method for this recipe:

 

  1. Soak the gelatin in the cold water for two hours.
  2. Whip the cream to a froth in a cold bowl.
  3. Put the shaved chocolate in a small pan with the sugar and one tablespoon of boiling water, and stir over heat until smooth and glossy.
  4. Add to this the hot milk and the soaked gelatin, and stir until the gelatin is dissolved. Sprinkle the icing sugar over the cream.
  5. Now add the chocolate and gelatin mixture, and stir gently until it begins to thicken.
  6. Place mixture in the fridge to thicken a little, stirring it every once in a while to keep it smooth.
  7. Line a quart charlotte-mould with fingers biscuits, and when the cream is so thick that it will just pour, turn it gently into the mould.
  8. Place the charlotte in the refrigerator for an hour or more, and, at serving time, turn out on a flat dish.

Well, I think with these two dessert recipes in your arsenal you are set for those long lazy summer lunches. I hope your family will enjoy these recipes.


Of course, ice cream is the ultimate summer dessert! What can be tastier than lovely homemade ice cream made with an excellent ice cream machine?


I can recommend such a machine, it is a Cuisinart ICE-50BC Supreme Ice Cream Maker.


What I love about this ice cream maker is that you do not have to freeze the container for hours before you make the ice ream. This means that with the Cuisinart ICE-50BC Supreme Ice Cream Maker you can make ice cream on short notice!


Here is a tasty recipe for you to try in your Cuisinart ICE-50BC Supreme Ice Cream Maker.


Double Chocolate Toffee Ice Cream


Cuisinart ICE-50BC Supreme Ice Cream Maker


What You Need:


  • 1 C of sugar
  • 1/4 C unsweetened cocoa powder
  • 2 C whipping cream
  • 1 C of milk
  • 1 t vanilla
  • 1/8 t salt
  • 3/4 C chocolate covered toffee candy, chopped

How to Make It:


  1. Place the sugar and cocoa powder in a large mix bowl and toss to combine.
  2. Pour the whipping cream and milk into the bowl.
  3. Add the vanilla and salt and stir until the sugar has completely dissolved.
  4. Pour the mixture into the freezer canister.
  5. Freeze according the manufacturer's directions.
  6. Stir in the toffee pieces and allow the ice cream to ripen 4 hours.

Makes 8 servings


  • A great way to serve this ice cream is in a chocolate dipped cone. 
  • Place a 1/2 C of semisweet chocolate pieces in a microwave safe bowl. 
  • Microwave the chocolate at 70 percent power or medium high heat for 1 minute. 
  • Stir and continue microwaving for 1 to 3 minutes or until the chocolate is smooth. 
  • Dip the cones into the melted chocolate about 1/3 of the way up the cone.
  • If the chocolate is too thick, stir in 1 t of melted shortening. 
  • Place the cones top side down on wax paper until the chocolate is set.




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