[RecipeFilter] Leftover Milk Chocolate, Summer Edition

July 27, 2018 1:59 AM

I have a lot of leftover plain milk chocolate (stuff like this). I'd like to make something with it, because nobody in this house is going to eat a ton of plain chocolate. Difficulty level: I'd like something summer-y, ie. light and cold and creamy and ... somehow... less chocolate-y, so no brownies, fudges, chocolate chip cookies, etc. Give me recipes, please!
posted by gakiko to Food & Drink (16 answers total)

Chocolate-covered strawberries?
posted by Bloxworth Snout at 2:20 AM on July 27, 2018 [3 favorites]

Something like a mousse but with yoghurt for tang?
posted by runincircles at 2:22 AM on July 27, 2018

Frozen hot chocolate!

https://www.epicurious.com/recipes/food/views/frrrozen-hot-chocolate-serendipitys-best-kept-secret-109560
posted by HonoriaGlossop at 3:27 AM on July 27, 2018 [4 favorites]

Milk chocolate ice cream if you have an ice cream maker. I would add dark chocolate shavings to the mix toward the end of the churning process.
posted by plastic_animals at 3:39 AM on July 27, 2018 [1 favorite]

I would make a milk chocolate mousse, add some white chocolate and lots of matcha powder to it. Do not skimp - most American matcha flavored things are so skimpy on the matcha, it needs to be enough so you can taste the depth, and if you add a little more, you can also taste little bit of bitterness. It's inspired by the Japanese matcha white chocolates, which is nothing you've ever had before and is in my top 3 favorite foodstuffs of the world.
posted by yueliang at 3:47 AM on July 27, 2018 [3 favorites]

Sounds to me like you want to make chocolate milkshake.
posted by Too-Ticky at 4:31 AM on July 27, 2018

Chocolate ganache and loads of fresh fruit to dip it in.
posted by tchemgrrl at 4:33 AM on July 27, 2018 [1 favorite]

Best answer: I am here for the mousse. Make a little raspberry coulis to put on the top.
posted by briank at 5:17 AM on July 27, 2018 [1 favorite]

I just made this chocolate cream pie, using a plain graham cracker crust. You could also just make the filling and eat it as you would pudding, with some whipped cream on top. I used a combination of chocolate chips and about 1 oz. of Baker's chocolate (my husband likes dark chocolate), but it can be made with any chocolate. You can also add a couple of tablespoons of cocoa powder at the beginning, with the sugar and cornstarch.
posted by Marie Mon Dieu at 6:12 AM on July 27, 2018

Make a Swiss roll, grate up chocolate, and after spreading the cake with whatever cool, creamy filling you want, cover the filling with a layer of grated chocolate.
posted by lakeroon at 6:18 AM on July 27, 2018

Chocolate ricotta mousse! Cold, creamy, chocolatey, lighter than milk/cream ice cream!
posted by nonane at 6:44 AM on July 27, 2018 [7 favorites]

If you have an ice cream maker - milk chocolate ice cream would actually be a fine base for whatever other kind of baroque mix-ins you want to throw in, because the milk chocolate would be a mild enough flavor so as not to overpower whatever else you add. Ample Hills Creamery here in NYC uses it for a flavor called "chocolate milk and cookies", for instance, or you could throw in M-n-Ms, crushed up Kitkats, fudge swirl, chocolate shavings, cinnamon red-hot candies, make a raspberry or strawberry sauce and swirl that in, etc., etc., etc....


Now that I think of it, chocolate ice cream with red hots stirred in is a damn decent idea. (toddles off to kitchen)
posted by EmpressCallipygos at 7:05 AM on July 27, 2018 [1 favorite]

If you're looking for something Fancy (and also sort of time consuming), profiteroles might be a good bet? Particularly if you either skip the ganache or swirl some strawberry/raspberry syrup in with the filling.

I really like that recipe, though it is time consuming, and if you have issues with your hands it can be A Lot Of Work. They freeze up pretty well, though, and they're really nice ~10 min out of the freezer, when the cream inside is sort of still a little stiff and very cold.
posted by bagheist at 8:11 AM on July 27, 2018

You might consider a charlotte, frozen soufflé, or bavarian.
posted by jocelmeow at 10:25 AM on July 27, 2018

Make french meringue, the kind you bake until crisp, whatever recipe you like, there are tons out there.

Take freeze dried fruit of any variety (try berries for a start) and pop into a plastic bag, whap them thoroughly with a rolling pin or meat tenderizer until you have bits but not a powder. Grate the chocolate. Mix fruit and chocolate together so it's an even distribution of both. If you want, you can add stuff like chopped nuts or shredded coconut or spices or whatever to this.

Anyway make the meringue, and then gently fold in your flavor mixture, reserving a little. Then pipe into a big rectangle or disc or little circles or whatever flat shape is easiest for you. Bake until crisp and allow to cool.

Meanwhile, slice fresh fruit thinly. Try strawberries, or peaches. Maybe kiwis. Then make little fancy sweet sandwiches: cut big meringues into smaller squares or pie slices, put some fruit on one, put another meringue piece on top, garnish with a bit of your reserved flavor mixture. You could also put some extra grated chocolate on the fruit inside. Eat quickly, since the moisture of the fresh fruit will make the crunch go away. I suggest having everyone assemble their own from components at the table. But the bite will have so many great different textures and flavors, it's worth the effort.
posted by Mizu at 10:39 AM on July 27, 2018

Ice cream sundae bar:
Whipped ganache - melt chocolate with equal parts heavy cream, chill, use hand (or stand) mixer to whip the ganache - is a delicous frosting or ingredient or ice cream topping.
Chocolate shell ice cream topping - melt chocolate with equal parts coconut oil (either unfiltered for coconut flavor or filtered for no coconut flavor) and pour onto ice cream for "magic shell" type topping that hardens.
posted by RoadScholar at 12:30 PM on July 27, 2018