Chocolate Soda Deluxe Recipes

Steps:

• Fill a tall glass with ice. Pour the milk and seltzer over the ice and give it a little stir. Garnish with the pretzel and serve with a straw.

Steps:

• In four 16-ounce glasses, squirt 1 tablespoon of the chocolate syrup in the bottom of the glasses. Scoop out 2 scoops of ice cream in each and top with another tablespoon of the chocolate syrup. Fill each glass with club soda, and top with whipped cream and a cherry.

Steps:

• Make the chocolate syrup
• 1. In a medium saucepan, mix water, sugar, cocoa powder, and vanilla and bring to a boil.
• 2. Take off heat, strain, and let cool.
• Make the soda
• 3. Add Chocolate Syrup to seltzer and stir. Divide among tall glasses.

Steps:

• Heat milk, cocoa powder, sugar, and vanilla in a small saucepan over medium, stirring occasionally, until mixture comes to a rapid simmer, about 3 minutes. Remove from heat and whisk in chocolate until melted and smooth. Let cool slightly, about 5 minutes.
• Transfer mixture to a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain into a tall, thin glass filled with ice. Top with sparkling water, stir once, and serve.

Steps:

• For each serving, place 3 tablespoons chocolate syrup in a 16-oz. glass. Stir in 1 tablespoon of whipped cream and 1-1/4 cups water until foamy. Add two scoops of ice cream. Top with additional whipped cream if desired.

Steps:

• In a tall glass, combine chocolate syrup and cream. Stir in water; top with ice cream. Serve immediately.

Steps:

• Beat whipping cream and sugar together in the bowl of an electric mixer until stiff peaks form.
• Set aside.
• Stir together milk and syrup in the bottom of a large glass.
• Add two-thirds of the ice cream, pushing it down into the milk mixture.
• Pour in club soda.
• Add one-half of the whipped cream, then the remaining ice cream, and then the remaining whipped cream.
• Top with the cherry and nuts, if desired.

Steps:

• Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
• Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
• Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
• Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
• Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
• Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
• ASSEMBLING THE DESSERT:
• Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
• Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
• Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.

Steps:

• In a small saucepan combine water and chocolate; cook and stir just until boiling. Remove from heat; stir in liqueur or vanilla.
• In a small chilled mixing bowl beat cream with an electric mixer on low to medium speed until soft peaks form (tips curl).
• Top each serving of cocoa with whipped cream; sprinkle with orange peel, if desired.