Ever find yourself daydreaming about the rich, creamy delight of milk chocolate? Whether you’re whipping up a quick treat or indulging in a sweet moment, our roundup of 18 Delicious Milk Chocolate Recipes is your golden ticket to dessert heaven. Perfect for every sweet tooth out there, these recipes promise to satisfy your cravings and spark joy in your kitchen adventures. Ready to dive into a world of chocolatey goodness? Let’s get started!
Milk Chocolate Chip Cookies
Unbelievably easy and irresistibly delicious, these milk chocolate chip cookies are your next baking project. You’ll love how they turn out—soft, chewy, and packed with melty chocolate in every bite.
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 tsp of baking soda
- 1 tsp of salt
- 1 cup (2 sticks) of butter, softened
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 2 large eggs
- 2 tsp of vanilla extract
- 2 cups of milk chocolate chips
- A splash of milk (if needed)
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually blend in the dry ingredients until just combined. Tip: Overmixing can make the cookies tough.
- Fold in the milk chocolate chips. If the dough seems too stiff, add a splash of milk to loosen it up.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes or until golden brown. Tip: For chewier cookies, take them out when they’re just set.
- Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely. Tip: They’ll firm up as they cool.
Craving something extra? Serve these cookies warm with a scoop of vanilla ice cream sandwiched in between for an epic dessert. The contrast of the warm, melty chocolate and cool, creamy ice cream is unreal.
Milk Chocolate Brownies
Ready to dive into the world of decadent desserts? These milk chocolate brownies are your ticket to bliss. They’re rich, fudgy, and just begging to be shared (or not).
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of melted milk chocolate
- 1/2 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- A splash of milk
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures your brownies have no lumps.
- In a large bowl, mix the melted milk chocolate and butter until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
- Stir in the sugar, eggs, and vanilla extract into the chocolate mixture. Add a splash of milk to loosen the batter if it’s too thick.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Overmixing leads to tough brownies.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; they’ll continue to set as they cool.
- Let the brownies cool in the pan for 10 minutes before transferring to a wire rack.
Just imagine biting into these brownies—crispy edges give way to a gooey center, with milk chocolate richness in every bite. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Milk Chocolate Fudge
You know those days when you just need a little something sweet to make everything better? This milk chocolate fudge is your answer—creamy, dreamy, and oh-so-easy to whip up.
Ingredients
– 2 cups of milk chocolate chips (the good stuff)
– A 14-ounce can of sweetened condensed milk (that sticky, sweet magic)
– A splash of vanilla extract (for that extra oomph)
– A pinch of salt (to balance all the sweetness)
– A couple of tbsp of butter (because butter makes everything better)
Instructions
1. Grab an 8×8 inch baking dish and line it with parchment paper, letting some hang over the sides for easy removal later.
2. In a medium saucepan, combine the milk chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until everything is melted and smooth—about 5 minutes. Tip: Keep the heat low to avoid burning the chocolate.
3. Remove the saucepan from the heat and stir in the vanilla extract and that pinch of salt. Mix well to combine.
4. Pour the fudge mixture into your prepared baking dish, spreading it out evenly with a spatula. Tip: For extra smooth tops, lightly grease the spatula with butter.
5. Let the fudge cool at room temperature for about 2 hours, then pop it in the fridge for another 2 hours to set completely. Tip: Don’t rush the cooling process; patience gives you the perfect fudge texture.
6. Once set, use the parchment paper to lift the fudge out of the dish. Cut into squares and serve.
This fudge is luxuriously creamy with a rich milk chocolate flavor that’s not overly sweet. Try topping it with a sprinkle of sea salt or chopped nuts for a little crunch. Perfect for gifting or keeping all to yourself—no judgment here.
Milk Chocolate Mousse
You know those days when you’re craving something sweet but not too heavy? Yeah, this milk chocolate mousse is your answer. It’s creamy, dreamy, and just the right amount of indulgent.
Ingredients
- 1 cup of heavy cream
- a couple of ounces of milk chocolate, chopped
- a splash of vanilla extract
- 2 tablespoons of sugar
- a pinch of salt
Instructions
- Start by melting the milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Don’t overheat it to avoid burning the chocolate.
- In a large bowl, whip the heavy cream, sugar, vanilla extract, and salt until soft peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for better volume.
- Gently fold the melted chocolate into the whipped cream until no streaks remain. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light.
- Divide the mousse into serving glasses and chill in the fridge for at least 2 hours before serving. Tip: Cover the glasses with plastic wrap to prevent a skin from forming on top.
Silky smooth with a rich chocolate flavor, this mousse is perfect as is or topped with fresh berries for a pop of color and freshness. Serve it in fancy glasses to impress your guests or enjoy it straight from the bowl—no judgment here.
Milk Chocolate Pancakes
Zesty mornings call for something sweet, and what better way to start than with milk chocolate pancakes? You’ll love how easy they are to whip up, turning any breakfast into a special occasion.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 1 cup of milk
- 1 large egg
- 2 tablespoons of melted butter
- A splash of vanilla extract
- 1/2 cup of milk chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay.
- Gently fold in the milk chocolate chips.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
- Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping.
- Cook for about 2 minutes on the first side, then flip and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
Fluffy and rich, these pancakes are a chocolate lover’s dream. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch.
Milk Chocolate Fondue
Fondue nights just got a whole lot sweeter with this milk chocolate fondue. You’re gonna love how easy it is to whip up, and trust me, it’s the perfect excuse to gather around the table with your favorite dippers.
Ingredients
- 2 cups of milk chocolate chips (the good quality ones make all the difference)
- 1 cup of heavy cream (for that silky smooth texture)
- A splash of vanilla extract (because vanilla makes everything better)
- A pinch of salt (to balance the sweetness)
Instructions
- Grab a medium saucepan and pour in the heavy cream. Heat it over medium-low heat until it’s warm but not boiling—you’ll see tiny bubbles forming around the edges.
- Add the milk chocolate chips to the warm cream. Let them sit for a minute to soften, then stir gently until the mixture is smooth and glossy. Tip: If the chocolate isn’t melting smoothly, take the pan off the heat and keep stirring—it’ll come together.
- Stir in the vanilla extract and a pinch of salt. This is where the magic happens, so make sure everything’s well combined.
- Transfer the fondue to a fondue pot or a serving bowl. If it thickens too much as it cools, a little warm cream can loosen it up. Tip: Keep the fondue warm over a low flame or in a slow cooker set to warm.
- Serve immediately with your choice of dippers. Strawberries, pretzels, and marshmallows are our go-tos. Tip: For an extra fun twist, set up a fondue bar with a variety of dippers and let everyone mix and match.
Alright, here’s the deal—this fondue is luxuriously creamy with just the right amount of sweetness. The vanilla adds a subtle depth that’ll have everyone asking for the recipe. And if you’re feeling adventurous, a drizzle over ice cream takes it to the next level.
Milk Chocolate Cheesecake
Perfect for when you’re craving something sweet but not overly complicated, this milk chocolate cheesecake is a dreamy dessert that’s sure to impress. You’ll love how the rich chocolate flavor pairs with the creamy cheesecake base.
Ingredients
- 2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- a pinch of salt
- 24 oz of cream cheese, softened
- 3/4 cup of sugar
- 3 eggs
- 1 tsp of vanilla extract
- 1 cup of milk chocolate chips, melted
- a splash of heavy cream
Instructions
- Preheat your oven to 325°F and grab a 9-inch springform pan.
- Mix the graham cracker crumbs, melted butter, and salt until it feels like wet sand. Tip: Press the mixture firmly into the pan for a solid base.
- Bake the crust for 10 minutes, then let it cool. Keep the oven on.
- Beat the cream cheese and sugar until smooth. Tip: Scrape the bowl sides to avoid lumps.
- Add eggs one at a time, then vanilla, mixing well after each.
- Stir in the melted chocolate and heavy cream until the batter is uniform. Tip: Melt chocolate in short bursts in the microwave to prevent burning.
- Pour the filling over the crust and smooth the top.
- Bake for 45-50 minutes until the edges are set but the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent cracks.
- Chill in the fridge for at least 4 hours before serving.
Creamy, rich, and with just the right amount of sweetness, this cheesecake is a chocolate lover’s delight. Try topping it with fresh berries or a drizzle of caramel for an extra special touch.
Milk Chocolate Truffles
Fancy a sweet treat that’s surprisingly simple to whip up? These milk chocolate truffles are your go-to for a quick, indulgent fix. You’ll love how easy they are to make, and even more, how delicious they turn out.
Ingredients
- 2 cups of milk chocolate chips
- A splash of heavy cream
- A couple of tablespoons of unsalted butter
- A pinch of salt
- Some cocoa powder for dusting
Instructions
- Grab a medium-sized bowl and toss in the milk chocolate chips.
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer, then pour it over the chocolate chips. Tip: Don’t let the cream boil, or it might scorch.
- Let the mixture sit for a minute to melt the chocolate, then stir until smooth. Tip: If the chocolate isn’t melting fully, you can microwave it in 10-second bursts, stirring in between.
- Add the butter and a pinch of salt to the chocolate mixture, stirring until everything’s well combined and glossy.
- Cover the bowl with plastic wrap and chill in the fridge for about 2 hours, or until the mixture is firm enough to scoop. Tip: If you’re in a hurry, popping it in the freezer for 30 minutes can speed things up.
- Once chilled, use a small scoop or a teaspoon to form the mixture into balls, then roll them in cocoa powder to coat.
- Place the truffles on a parchment-lined tray and chill for another 30 minutes to set.
These truffles are luxuriously creamy with a rich chocolate flavor that’s not too overpowering. Try serving them alongside a cup of coffee for a delightful contrast, or gift them in a pretty box for a homemade touch.
Milk Chocolate Cupcakes
Ready to whip up something sweet? These milk chocolate cupcakes are your ticket to a little slice of heaven, perfect for any occasion or just because you deserve a treat.
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsweetened cocoa powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/3 cup of vegetable oil
- 1 tsp of vanilla extract
- 1 tbsp of white vinegar
- 1 cup of cold water
- A couple of milk chocolate chips for topping
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Make three wells in the dry ingredients. Pour the vegetable oil into the first, vanilla extract into the second, and vinegar into the third.
- Pour the cold water over everything and stir until just combined. Tip: Don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Sprinkle a few milk chocolate chips on top of each cupcake for an extra chocolatey bite.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best enjoyed at room temperature.
You’ll love how moist and chocolatey these cupcakes are, with just the right amount of sweetness. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra special touch.
Milk Chocolate Pudding
This milk chocolate pudding is the ultimate comfort dessert. You’ll love how simple it is to whip up, and the rich, creamy texture is just unbeatable.
Ingredients
- 2 cups of whole milk
- 1/2 cup of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 3 tablespoons of cornstarch
- A pinch of salt
- 1/2 teaspoon of vanilla extract
- A splash of heavy cream (optional, for serving)
Instructions
- Grab a medium saucepan and whisk together the milk, sugar, cocoa powder, cornstarch, and salt until no lumps remain.
- Turn the heat to medium and cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes. Tip: Keep stirring to avoid any lumps forming.
- Once it’s thick and bubbly, let it cook for another minute, then remove from heat.
- Stir in the vanilla extract until it’s fully mixed in. Tip: This is when the pudding gets its signature flavor, so don’t skip it!
- Pour the pudding into serving dishes. Tip: For a smoother top, press a piece of plastic wrap directly onto the surface of the pudding before chilling.
- Chill in the fridge for at least 2 hours, or until set.
Dive into this pudding and you’ll find it’s luxuriously smooth with a deep chocolate flavor. Try topping it with a splash of heavy cream or some fresh berries for an extra special treat.
Milk Chocolate Ice Cream
Got a sweet tooth that just won’t quit? You’re in luck because this milk chocolate ice cream is about to become your new favorite treat. It’s creamy, dreamy, and just the right amount of sweet.
Ingredients
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- a pinch of salt
- 4 ounces of milk chocolate, chopped
- a splash of vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and add the chopped milk chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving. This helps it firm up to the perfect scoopable texture.
Velvety smooth with a rich chocolate flavor, this ice cream is a crowd-pleaser. Try serving it with a drizzle of caramel or a sprinkle of sea salt for an extra special touch.
Milk Chocolate Bread Pudding
Unbelievably easy and delicious, this milk chocolate bread pudding is your next go-to dessert. You’ll love how it turns stale bread into something magical with just a few simple ingredients.
Ingredients
- 4 cups of day-old bread, torn into chunks
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of sugar
- 1/2 cup of milk chocolate chips
- 3 large eggs
- A splash of vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F and grease a baking dish with a bit of butter or non-stick spray.
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and salt until smooth.
- Add the bread chunks and chocolate chips to the bowl, pressing down gently to make sure all the bread gets soaked in the mixture. Let it sit for 10 minutes so the bread can absorb the liquid.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle a few extra chocolate chips on top if you’re feeling fancy.
- Bake for 45-50 minutes, or until the top is golden and the center is set but still a little jiggly.
- Let it cool for about 10 minutes before serving. This wait is tough but totally worth it.
Now, this pudding is all about the contrast—crispy top, soft middle, and melty chocolate in every bite. Try serving it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.
Milk Chocolate Macarons
So, you’ve decided to dive into the world of macarons, and not just any macarons—milk chocolate ones. These little delights are the perfect blend of crispy, chewy, and chocolaty, making them a hit for any occasion.
Ingredients
- 1 cup of almond flour
- 1 3/4 cups of powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup of granulated sugar
- A pinch of salt
- 1/2 cup of milk chocolate chips, melted
- A splash of vanilla extract
Instructions
- Preheat your oven to 300°F and line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar into a large bowl to avoid any lumps.
- In another bowl, beat the egg whites with a pinch of salt until soft peaks form, then gradually add the granulated sugar until stiff peaks form.
- Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture.
- Add the melted milk chocolate and vanilla extract to the batter, folding until just combined.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
- Let the macarons sit at room temperature for about 30 minutes until they form a slight skin.
- Bake for 15-18 minutes, then let them cool completely on the baking sheets before filling.
Enjoy these milk chocolate macarons as they are, or get creative by sandwiching them with a dollop of whipped cream or a drizzle of caramel. Either way, you’re in for a treat with their melt-in-your-mouth texture and rich, chocolaty flavor.
Milk Chocolate Tart
Alright, let’s dive into making this dreamy Milk Chocolate Tart that’s as easy to love as it is to make. You’re going to adore how its creamy center and crisp crust come together in a dessert that feels both fancy and totally doable on a lazy afternoon.
Ingredients
- 1 1/2 cups of all-purpose flour
- A pinch of salt
- 1/2 cup of unsalted butter, cold and cubed
- A couple of tablespoons of ice water
- 1 1/4 cups of heavy cream
- 8 oz of milk chocolate, chopped
- 2 large eggs
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures it’s perfectly heated by the time your tart shell is ready.
- In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs. Tip: Keep everything cold for a flakier crust.
- Gradually add ice water, a tablespoon at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes. This rest period is key for easy rolling.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork and bake for 15 minutes, or until lightly golden.
- While the crust cools, heat the heavy cream until it’s just about to boil. Pour it over the chopped milk chocolate, let it sit for a minute, then stir until smooth. Tip: This method, called ganache, ensures a silky filling.
- Whisk in the eggs and vanilla extract until well combined. Pour the mixture into the cooled crust.
- Bake for 20-25 minutes, or until the filling is set but still a bit wobbly in the center. It’ll firm up as it cools.
Rich and velvety, this tart is a chocolate lover’s dream with its smooth filling contrasting the crisp crust. Try serving it with a dusting of cocoa powder or a side of fresh berries for a pop of color and freshness.
Milk Chocolate Crepes
Now, who doesn’t love a sweet, melt-in-your-mouth treat to start their day? These milk chocolate crepes are just the thing to make your morning a little sweeter or to satisfy that late-night dessert craving.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- A pinch of salt
- 2 eggs
- 1 1/4 cups of milk
- A splash of vanilla extract
- 2 tablespoons of melted butter, plus a bit more for the pan
- 1/2 cup of milk chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Make a well in the center and crack in the eggs. Start whisking them into the flour mixture.
- Gradually pour in the milk, whisking constantly to avoid lumps. Tip: A smooth batter makes smoother crepes.
- Stir in the vanilla extract and melted butter until everything’s well combined.
- Let the batter rest for 30 minutes at room temperature. This helps the gluten relax, making your crepes tender.
- Heat a non-stick pan over medium heat and brush with a little melted butter.
- Pour 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 2 minutes until the edges start to lift.
- Flip the crepe and cook for another minute on the other side. Tip: The first crepe is always a test; adjust the heat if needed.
- Sprinkle a handful of milk chocolate chips over one half of the crepe while it’s still in the pan.
- Fold the crepe in half, then in half again to form a triangle. Let it sit for a few seconds so the chocolate melts.
- Repeat with the remaining batter and chocolate chips. Tip: Keep cooked crepes warm in a low oven until ready to serve.
So, there you have it—crepes that are delightfully thin with pockets of melted milk chocolate. Serve them stacked high with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Milk Chocolate Souffle
Got a sweet tooth and a little time to spare? This milk chocolate souffle is your ticket to a decadent, fluffy dessert that’s easier to make than you might think.
Ingredients
- 4 oz of milk chocolate, chopped
- 3 tbsp unsalted butter, plus a bit more for greasing
- 1/4 cup granulated sugar, plus a couple of tbsp for dusting
- 2 large eggs, separated
- A splash of vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 375°F. Grease two ramekins with butter and dust them with sugar, tapping out the excess.
- Melt the chocolate and butter together in a bowl over simmering water, stirring until smooth. Let it cool slightly.
- Whisk the egg yolks, 1/4 cup sugar, vanilla, and salt into the chocolate mixture until well combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the whites.
- Divide the batter between the prepared ramekins, smoothing the tops. Run your thumb around the edges to help the souffles rise evenly.
- Bake for 15-18 minutes, until puffed and set but still slightly jiggly in the center. Serve immediately.
Now, imagine breaking into that airy, chocolatey goodness. The souffle is light yet rich, with a melt-in-your-mouth texture that’s perfect paired with a scoop of vanilla ice cream or a dusting of powdered sugar.
Milk Chocolate Eclairs
Hey, you know those days when you’re craving something sweet but not too heavy? Milk chocolate eclairs are your answer. They’re light, creamy, and just the right amount of indulgent.
Ingredients
- 1 cup of water
- 1/2 cup of unsalted butter
- a pinch of salt
- 1 cup of all-purpose flour
- 4 large eggs
- a splash of vanilla extract
- 2 cups of milk chocolate chips
- 1 cup of heavy cream
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Once boiling, add the flour all at once. Stir vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
- Remove from heat and let cool for a couple of minutes. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: The dough should be smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch lines onto the prepared baking sheet.
- Bake for 20-25 minutes until golden and puffed. Tip: Don’t open the oven door too early, or they might deflate.
- Let the eclairs cool completely on a wire rack.
- For the filling, whip the heavy cream and vanilla extract until stiff peaks form. Slice the eclairs horizontally and pipe the cream inside.
- Melt the milk chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip the tops of the eclairs in the chocolate.
- Let the chocolate set before serving.
Best enjoyed fresh, these eclairs have a crisp shell with a soft, airy inside. The milk chocolate adds a smooth richness that pairs perfectly with the light cream. Try serving them with a dusting of powdered sugar for an extra touch of sweetness.
Milk Chocolate Lava Cake
Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen, this milk chocolate lava cake is a dream come true. It’s rich, gooey, and ready in no time.
Ingredients
- 1/2 cup of milk chocolate chips
- 1/4 cup of unsalted butter, plus a little extra for greasing
- 1/2 cup of powdered sugar
- 1 large egg
- 1 egg yolk
- 3 tablespoons of all-purpose flour
- A pinch of salt
- A splash of vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Grease two ramekins with a bit of butter and dust them lightly with flour to prevent sticking.
- In a microwave-safe bowl, melt the milk chocolate chips and 1/4 cup of butter together in 30-second bursts, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
- Whisk in the powdered sugar until well combined, then add the egg, egg yolk, and vanilla extract, mixing thoroughly.
- Gently fold in the flour and a pinch of salt until just combined. Tip: Overmixing can make the cakes dense, so stir until you no longer see flour streaks.
- Divide the batter evenly between the prepared ramekins. Bake for about 12 minutes, or until the edges are set but the center is still soft. Tip: The cakes should jiggle slightly when shaken—this means they’re perfectly undercooked in the middle.
- Let them sit for a minute, then run a knife around the edges and invert onto plates. Serve immediately.
Dig into these cakes to discover a river of molten chocolate that’s irresistibly creamy. Pair with a scoop of vanilla ice cream for the ultimate contrast of temperatures and textures.
Conclusion
Feasting on these 18 delicious milk chocolate recipes is a dream come true for any sweet tooth! From decadent desserts to cozy drinks, there’s something for everyone to love. We hope you’re inspired to whip up a treat (or two) and share the joy. Don’t forget to leave a comment with your favorite recipe and pin this article on Pinterest to spread the chocolatey goodness!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.