Candy Glass Ice Cream Cups Recipe By Tasty

WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY

Steps:

• In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
• Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
• Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
• When ready to serve, scoop the ice cream into the white chocolate cups.
• Enjoy!

CEREAL ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Lightly grease a 6-cup nonstick muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat. Add the marshmallows and stir until completely melted and combined with the butter. Stir in the cereal until well coated.
• Divide the cereal mixture into 6 equal portions and roll into balls. Flatten each ball into a disc, then gently press each disc into a cup of the prepared muffin tin. Press the bottom of a small glass into each cup to pack the mixture slightly against the bottom and up the sides of the molds. Let cool to room temperature, about 20 minutes.
• When ready to serve, remove the cereal cups from the muffin tin and scoop the ice cream into the cups.
• Enjoy!

MAGIC CHOCOLATE BALL RECIPE BY TASTY

Steps:

• Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
• Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
• Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
• Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
• Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
• On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
• Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
• Pour the chocolate sauce over the ball in a circular motion.
• Enjoy!