How should I use my MILK chocolate chips? Not for CCCs.
My friend brought me a lot of milk choc chips from the states as I forgot to specify semisweet.
Any ideas on how best to use them? I don't often use milk chocolate and am aware that chips have stabilizers in them so can't be tempered etc.
Cookies, bars, or muffins would probably be a good start.
Even with stabilizers, you could make a genache with them so you could make a frosting for cakes. You could add a spoonful to hot chocolate.
You could make chocolate truffles with a milk chocolate genache. Flavor it with almond flavoring , coconut, orange flavoring, or raspberry flavoring. Then you could roll them in chopped nuts or toasted coconut or if you can temper, dip them in dark chocolate.
Melt them down and coat pretzels/pretzel rods, roll in crushed nuts or sprinkles, or just leave naked- let harden on parchment.
I get lazy so I use the pretzel rods (faster!) - I've done this many times. Now I want some!
Not sure- but someone may know if they work in those Magic Cookie Bars?
Though I love milk chocolate, I don't really care for it in cookies. But I made a rice krispies treat this week that called for them and they were delicious. They're a complete sugar bomb anyway, so I don't think the type of chocolate impacts the flavor that much. And I make the Cooks Ilustrated macaroons and dip them in milk chocolate.
If you're interested:
My son loves my chocolate chip scones. Milk chocolate would be fine there.
We have a family "heirloom" recipe for polka dot pie -- graham cracker crust, vanilla pudding filling, chocolate chips tossed into the filling as it cools, topped with whipped cream. Oh la la.
Chocolate chips are always welcome in trail mix -- especially out on the trail. Milk chocolate would be especially good.
hey guys thanks for posting. The cookie recipes at the bottom look great but would involve me using my stash of semisweet chips which isn't really the point of the exercise. I guess I should just suck it up and try them tho eh?
Hadn't thought of using them for blondies. Love the biscotti idea. And I've never made any kind of peanut butter cookie so will look some up on here. Thanks for all the tips!
Take a shallow pan and line with parchment (or greased alum foil). Break up a bunch of salty pretzel sticks and cover the bottom of the pan. Sprinkle some salted peanuts over and some mini marshmallows. Microwave the chocolate chips until they melt, then pour it over the mess in the pan. Mix it up a bit to get everything coated. Cool to harden then break it up into chunks. The salty stuff offsets the sweet milk chocolate.
Quanities of the other "stuff" will depend on the amount of chocolate you have. You probably want just a single layer over the bottom. It's one of those "recipes" that doesn't much care about specifics!
If you don't want to use semisweet chips, you can try Lora Brody’s Orange Pistachio Milk Chocolate Chip Cookies.
Or check out these recipes from Food & Wine.
Milk-Chocolate Pots de Crème
Milk-Chocolate Cookies with Malted Cream
Milk-Chocolate Tart with Pretzel Crust
Silky Chocolate Mousse with Peanut Butter Crunch
Milk-Chocolate-Frosted Layer Cake
Warm Double-Chocolate Brownie Cakes
Warm Milk-Chocolate Croissant-Bread Pudding
Sometimes, I will throw some milk chocolate chips into banana bread or muffin batter. You can also use them to make fudge.
Make these Triple-Chocolate Cranberry Oatmeal Cookies. You will not regret it! http://www.recipezaar.com/Triple-Chocolate-Cranberry-Oatmeal-Cookies-342491
Dorie Greenspan's Chocolate Chunkers are very good too.
Milk chocolate isn't very good for baking tasks. It has only a small amount of chocolate liquor in it, the rest is sugar and milk (milk solids). It's intended to entice the taste buds with a smooth silky texture and mild chocolate flavor but it is incredibly unstable when heated.
I wouldn't use it in cooking/baking, but I would use it in ice creams, as a late ingredient in puddings (after they've cooled - flaked or shaved perhaps) and other desserts.
Yup, I see you're correct:
I see you are in the U.K., so maybe the names are different. I'd suggest putting them in Blondies, which are brownies using brown sugar but no chocolate in the batter, and Congo Bars, which are Blondies with coconut in the batter. Either with or without nuts.
Also in Oatmeal Cookies, Magic Bars, and Granola.
i'm not a huge fan of the milky stuff myself, so i'd probably pair them with other ingredients that would counter the sweetness with a bitter or sour component. i'm thinking along the lines of walnuts & sour cherries...maybe biscotti?
or you could go the traditional route and pair them with peanut butter in cookies or brownies.