Best 19 Iced Chocolate Recipes

CHOCOLATE-Y ICED MOCHA

Steps:

• Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
• Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

CHOCOLATE PEANUT BUTTER ICED COFFEE

Steps:

• Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours.
• Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

WHIPPED ICED HOT CHOCOLATE COFFEE

Steps:

• Fill a tall glass with ice and pour cold brew coffee on top. Stir in sweetener and set aside.
• Combine cream and hot chocolate mix in a tall bowl and mix with an electric mixer until well combined. Pour whipped hot chocolate mix over the iced coffee.

SKINNY WHITE CHOCOLATE COCONUT ICED COFFEE

Steps:

• Pour coffee in ice cube tray(s); place in freezer until frozen solid, 2 to 4 hours.
• Combine coffee cubes, coconut milk, white chocolate syrup, coconut syrup, and sugar substitute in a blender; blend until icy and frothy.

ICED CHOCOLATE WAFFLE COOKIES

Steps:

• Melt chocolate and 2 sticks butter in a small saucepan over medium-high heat, stirring. Let cool slightly.
• Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted with the paddle. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa, and the flour.
• Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon batter onto center of each waffle-iron square (rounds should be about 1 1/2 inches). Close cover; cook until set, about 1 1/2 minutes. Remove cookies with a fork; let cool, bottom sides up, on a wire rack. Repeat (coat grids with cooking spray each time).
• Melt remaining 2 tablespoons butter in a small saucepan. Add confectioners' sugar and the remaining 2 tablespoons cocoa; stir until smooth. Stir in milk.
• Gently dip surface of cookies in icing so waffle lines (not gaps) are coated. Let icing set, about 10 minutes. Using a fine sieve, dust with confectioners' sugar.

CHOCOLATE-ALMOND ICED COFFEE

Steps:

• Fill coffee filter or basket of coffeemaker with half of ground coffee beans. Add 3 cups water to coffeemaker and brew coffee. Pour coffee into heatproof pitcher. Repeat with remaining ground coffee and water. Add 1/2 cup sugar and stir to dissolve. Mix in 1 cup half and half. Cover and refrigerate until cold, at least 2 hours and up to 6 hours.
• Fill glasses with ice. Pour coffee mixture over and serve.

ICED WHITE CHOCOLATE COFFEE

Steps:

• Combine all the ingredients in a blender and blend until smooth.
• Pour into a tall chilled glass and sprinkle the instant coffee over the coffee mixture and finish it off with the white chocolate flakes and serve immediately.

ICED CHOCOLATE TRUFFLE COOKIES

Steps:

• In heavy 2-quart saucepan, melt 6 ounces chocolate over low heat, stirring frequently; remove from heat. Stir in 2 tablespoons butter, the half-and-half and 1/2 cup powdered sugar; cool.
• Shape mixture into 1-inch balls. Place on ungreased cookie sheet; freeze uncovered about 30 minutes or until set.
• Heat oven to 350°F. In medium bowl, beat 1/2 cup butter, 3/4 cup powdered sugar, 1 tablespoon vanilla and 1 ounce melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
• Mold portions of dough around frozen chocolate balls to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix all White Icing ingredients until smooth. In another small bowl, mix all Chocolate Icing ingredients until smooth.
• Spoon White Icing over tops of half of the cookies and Chocolate Icing over tops of remaining cookies; let icing spread over cookies. Stir enough additional powdered sugar into remaining icing until stiff enough to pipe. Place each in decorating bag or resealable plastic bag with small corner snipped off; pipe chocolate icing on white-iced cookies in polka-dot design. Pipe white icing on chocolate-iced cookies.

WHITE CHOCOLATE-ICED CRANBERRY BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries.
• In small bowl, combine 3/4 cup half-and-half, orange peel and eggs; beat well. Add half-and-half mixture, melted butter and orange juice to flour mixture; stir just until dry ingredients are moistened. Pour batter into greased pan.
• Bake at 350°F. for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool 1 hour or until completely cooled.
• In small microwave-safe bowl, combine baking bar and 1 tablespoon of the half-and-half. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half-and-half, 1/2 teaspoon at a time, until of desired consistency. Spoon and spread icing over cooled loaf, allowing some to run down sides.

WHITE CHOCOLATE-ICED BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
• Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave vanilla baking chips on High 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.

CHOCOLATE PROTEIN ICED COFFEE

Steps:

• Place soy milk, coffee ice cubes, spinach, banana and protein powder in a blender cup and blend until smooth.

SPICED ICED HOT CHOCOLATE

Steps:

• For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
• In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
• For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
• For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
• Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.

BRAZILIAN ICED CHOCOLATE

Steps:

• Melt chocolate in top of double boiler over hot water.
• Stir in sugar.
• Gradually stir in hot coffee, mixing thoroughly.
• Slowly add milk and continue cooking until all particles of chocolate are dissolved.
• and mixture is smooth, about 10 minutes. Pour into jar, cover and chill.
• When ready to serve, stir in chilled Coca-Cola.
• Serve over crushed ice in tall glasses.
• For a beverage, top with whipped cream.
• For a dessert, add a scoop of ice cream.

WHITE CHOCOLATE-ICED BLUEBERRY LOAF

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease bottom only of 9X5-inch loaf pan.
• In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Run knife round edges of pan to loosen loaf.
• Remove loaf from pan; place on wire rack.
• Cool completely, about 1 ½ hours.
• In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
• Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
• Drizzle icing over loaf. Let stand until icing is set before storing.

WHITE CHOCOLATE - ICED BLUEBERRY LOAF

Steps:

• 1. Heat oven to 350 degrees. Grease bottom only of 9 x 5-inch loaf pan.
• 2. In large bowl, mix flour, sugar, baking powder and salt with a spoon.
• 3. Beat in buttermilk, butter and eggs until blended. Gently stir in blueberries and pecans. Spread batter in pan.
• 4. Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick is inserted in center comes out clean. Cool on rack for 10 minutes.
• 5. After cooling for 10 minutes, run a knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• 6. A small microwaveable bowl, microwave the vanilla baking chips on High for 30 seconds. Stir until melted; if necessary, microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
• 7. Drizzle over loaf. Let stand until icing is set before storing.

ICED MEXICAN CHOCOLATE EXPRESS

Steps:

• Stir chocolate and chocolate syrup into hot coffee until melted.
• Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

ICED CHOCOLATE

Steps:

• Mix the cocoa powder to a smooth paste with some of the milk.
• Place the rest of the milk on the stove in a pan.
• Bring almost to a boil.
• Add the cocoa paste and the sugar.
• Stir till boiling point is reached.
• Remove from heat.
• Fill glasses up to 1/3rd with chipped ice.
• Strain the cocoa onto this.
• Add a heaped tsp. of whipped cream and serve immediately.

MEXICAN SP(ICED) CHOCOLATE SORBET

Steps:

• Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
• Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it's melted.
• Let the mixture cool, and then refrigerate until cold.
• Pour into ice cream maker and freeze according to manufacturer's directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
• Store in freezer for extra firmness.