Chocolate Mint Creams Food

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PEPPERMINT CREAMS



Peppermint creams image

Simple, creamy, peppermint treats you can make with just a handful of ingredients. They make a tasty homemade gift for anyone with a sweet tooth

Provided by Miriam Nice

Categories     Treat

Time 35m

Yield makes 20

Number Of Ingredients 4

250g icing sugar
1 egg white
few drops of peppermint essence
dark chocolate (optional)

Steps:

  • Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
  • Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
  • Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

Nutrition Facts : Calories 51 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 0.2 grams protein, Sodium 0.001 milligram of sodium

CHOCOLATE MINT CREAMS



Chocolate Mint Creams image

This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
Green food coloring, optional

Steps:

  • Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT ICE CREAM



Chocolate Peppermint Ice Cream image

Whipped cream is mixed with sweetened condensed milk, crushed fudge mint cookies, and peppermint candies, then poured into a loaf pan and frozen until firm for an easy, creamy dessert.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 9

Number Of Ingredients 5

2 cups heavy whipping cream
1 tablespoon vanilla extract
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups coarsely crushed fudge mint cookies
1 cup finely crushed peppermint candies

Steps:

  • Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
  • Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
  • Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 58 g, Cholesterol 88 mg, Fat 30.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 19.2 g, Sodium 157.5 mg, Sugar 40.4 g

CHOCOLATE-PEPPERMINT CREAMS



Chocolate-Peppermint Creams image

Bits of crunchy peppermint candy complement the dark chocolate crust and creamy, rich filling. Lovely!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 75

Number Of Ingredients 10

1 bag (12 oz) semisweet chocolate chips (2 cups)
1 bag (12 oz) dark chocolate chips (2 cups)
1/3 cup whipping cream
1 cup butter
1/4 cup dry pudding mix from 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2 cup whipping cream
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 bag (2 lb) powdered sugar
1/2 cup coarsely chopped peppermint candy canes

Steps:

  • Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
  • Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
  • Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 25 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE-COVERED CREAM CHEESE MINTS



Chocolate-Covered Cream Cheese Mints image

Bring along a gift that's as colorful as Chocolate-Covered Cream Cheese Mints, and you'll make an impression. These cream cheese mints are always popular.

Provided by My Food and Family

Categories     Recipes

Time 3h40m

Yield 30 servings

Number Of Ingredients 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups powdered sugar
1 tsp. peppermint extract
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
2 Tbsp. sprinkles

Steps:

  • Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
  • Freeze 10 min. or until firm.
  • Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.

Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.1209 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0.6804 g, Sugar 0 g, Protein 0.6895 g

MINT CHOCOLATE POKE CAKE



Mint Chocolate Poke Cake image

Mint Chocolate Poke Cake made with a cake mix, hot fudge, chocolate pudding and a mint flavored whipped cream topped with chopped Andes mints. Decadent but easy chocolate cake recipe!

Provided by Jessica & Nellie

Categories     Cake

Number Of Ingredients 9

1 15.25 oz chocolate cake mix ((along with eggs, oil and water required))
1 12.8 oz jar hot fudge
1 3.4 oz box instant chocolate pudding mix
2 cups milk
2 cups heavy whipping cream
1/3 cup sugar
1/2 tsp mint extract
green food coloring
1 cup Andes mints (chopped (about an 8.5 oz bag))

Steps:

  • Preheat oven to 350°. Grease a 9X13 pan.
  • Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
  • Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
  • Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
  • Place in the fridge to set up for 1-2 hours.
  • Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
  • Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 172 kcal, Carbohydrate 12 g, Protein 2 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 27 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CHOCOLATE MINT WHIPPED CREAM



Chocolate Mint Whipped Cream image

Make and share this Chocolate Mint Whipped Cream recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 10m

Yield 12 serving(s)

Number Of Ingredients 3

2 ounces chocolate syrup
2 drops mint extract
1 pint heavy whipping cream

Steps:

  • Whip cream till peaks form.
  • Add extract and chocolate sauce.

Nutrition Facts : Calories 153.7, Fat 15.1, SaturatedFat 9.3, Cholesterol 54.4, Sodium 31.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 1

CHOCOLATE MINT SQUARES



Chocolate Mint Squares image

Chocolate Mint Squares are the best minty chocolate combination!

Provided by RecipeGirl.com (recipe from Mom's collection)

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 cup all purpose flour
1 cup granulated white sugar
1/2 cup (1 stick) butter, (at room temperature)
4 large eggs
24 ounces Hershey's chocolate syrup
2 cups powdered sugar
1/2 cup (1 stick) butter, (at room temperature)
1 tablespoon water
1/2 teaspoon peppermint extract ((do not use spearmint))
3 drops green food coloring
6 tablespoons (3/4 stick) butter
1 cup mint or semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch pan.

Nutrition Facts : ServingSize 1 square, Calories 320 kcal, Carbohydrate 44 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 63 mg, Sodium 128 mg, Fiber 1 g, Sugar 34 g

CHOCOLATE MINT CREAMS



Chocolate Mint Creams image

I found this recipe in a Better Homes and Gardens Book. "Cookies For Christmas" These taste like little mint frosted brownies. I make them every year at Christmas. It's the only time I can find the mints. They have always been a big hit with company but nobody wants to make them because they look to hard. They are surprisingly easy and very tasty. The first ones gone on a cookie tray. I use Allan Misty mints but you can use any pastel mints. The recipe program wouldn't let me add them to the ingredient list.

Provided by Milk and Cookies

Categories     Drop Cookies

Time 20m

Yield 48 serving(s)

Number Of Ingredients 7

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup brown sugar, packed
6 tablespoons butter or 6 tablespoons margarine
1 tablespoon water
1 cup semi-sweet chocolate chips
1 egg

Steps:

  • Stir together flour and baking soda and set aside.
  • In a medium saucepan heat together brown sugar, butter and water until melted.
  • Add chocolate chips and melt in butter and sugar mixture.
  • Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
  • Add eggs into chocolate mixture and beat.
  • Stir in flour mixture until mixed well.
  • Chill for 2 hours, any more and the dough will be too firm.
  • Take 1 tablespoon of dough and roll into a ball.
  • Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
  • Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
  • Remove from oven and swirl the soft mints like frosting.
  • Place on cookie racks until the mints firm.

Nutrition Facts : Calories 54.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.2, Sodium 26.4, Carbohydrate 7.7, Fiber 0.3, Sugar 4.9, Protein 0.6

EASY HOMEMADE MINT CHOCOLATE CHIP ICE CREAM



Easy Homemade Mint Chocolate Chip Ice Cream image

Provided by Rachel Maser - CleanFoodCrush

Categories     Dessert

Yield 6

Number Of Ingredients 12

2 cups unsweetened coconut cream
1 cup unsweetened almond, cashew, or coconut milk
1/2 cup maple syrup or raw honey
1/2 tsp pure peppermint extract
tiny pinch of sea salt
1/3 cup dark cacao chips or chunks
Ideas for green color if desired:
2-3 drops of all-natural food coloring (there are some decent varieties available today)
Or 1 cup baby spinach leaves
Or a bunch of fresh mint leaves
Or a pinch of wheatgrass powder
Or a pinch of spirulina

Steps:

  • In a blender combine all ingredients except chocolate chips. If using something from our list above to make your ice cream green, start with less of that ingredient then add more as you blend if desired. Using a LOW blender setting, process until smooth. Do not use high settings for this because it may clump. It should be smooth.
  • Pour into a freezer-safe dish. Sprinkle with chocolate chips as desired. Cover dish and freeze for 4 hours or overnight.
  • Using an ice cream scoop, serve and enjoy immediately.
  • Stays good in the freezer for up to 2 weeks as long as it's sealed well to prevent freezer burn.
  • Enjoy!

CHICKPEA MINT CHOCOLATE CHIP ICE CREAM



Chickpea Mint Chocolate Chip Ice Cream image

Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.

Provided by Food Network Kitchen

Categories     dessert

Time 8h35m

Yield 8 servings (about 4 cups)

Number Of Ingredients 7

1 cup drained and rinsed canned chickpeas
One 13.66-ounce can unsweetened coconut cream
1 cup pitted Medjool dates (about 10)
2 teaspoons vegan mint extract
1/4 teaspoon green vegan food coloring
1 cup vegan semisweet baking chips
Vegan ice cream cones, for serving, optional

Steps:

  • Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
  • Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
  • Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
  • Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.

More about "chocolate mint creams food"

MINT CHOCOLATES RECIPE - UNCONVENTIONAL BAKER
mint-chocolates-recipe-unconventional-baker image
These super minty cream filled vegan chocolates are a peppermint lover’s delight! This recipe is dairy-free, refined sugar-free, and can easily be …
From unconventionalbaker.com
Cuisine Dessert
Estimated Reading Time 3 mins
Category Chocolates
Total Time 25 mins
  • Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.
  • Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 9 of the molds. Tap the pan on the counter to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.
  • When ready to coat in chocolate, take the set filling out of the freezer and carefully push the set mint cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on a chilled parchment-lined tray to set.*** Repeat with remaining mint pellets.


CHOCOLATE MINT CREAMS - BETTER HOMES & GARDENS
chocolate-mint-creams-better-homes-gardens image
Chocolate Mint Creams | Better Homes & Gardens To make these cookies look extra fancy, use a table knife, toothpick, or wooden skewer to swirl …
From bhg.com
4/5 (17)
Total Time 1 hr 45 mins
Servings 48
  • In a small bowl, stir together flour and baking soda; set aside. In a medium saucepan, combine butter, brown sugar, and water. Cook and stir over low heat until butter is melted. Add chocolate pieces; cook and stir until chocolate is melted. Pour mixture into a large bowl; cool for 10 minutes.
  • Using a wooden spoon, stir egg into chocolate mixture. Stir in flour mixture until combined. Cover and chill for 1 to 2 hours or until dough is easy to handle.
  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet.
  • Bake for 8 minutes. Immediately place a mint kiss on top of each cookie. Bake about 2 minutes more or until edges are set. If desired, gently swirl the melted mints with a table knife. Transfer cookies to a wire rack; cool until melted mints are firm. Makes about 48 cookies.


HOMEMADE CHOCOLATE MINT FILLED CHOCOLATES RECIPE - AN ...
homemade-chocolate-mint-filled-chocolates-recipe-an image
On low heat place the milk chocolate (broken into pieces), cream and butter in a small-medium bowl over a pot of water (make sure bowl does not …
From anitalianinmykitchen.com
4.9/5 (13)
Calories 101 per serving
Category Dessert
  • On low heat place the milk chocolate (broken into pieces) and butter in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes), and coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 15-20 minutes over a cookie rack, this chocolate can be used for the topping), place the mold in the freezer for approximately 10 minutes, remove and fill any empty spots with some more melted chocolate. This time refrigerate while making the Chocolate Filling.
  • On low heat place the milk chocolate (broken into pieces), cream and butter in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Let sit approximately 20 minutes until cooled and thickened, then add the peppermint extract, stir to combine. Remove mold from the fridge, spoon the mint/chocolate filling into the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted milk chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!
  • Mix left over melted chocolate and filling, refrigerate overnight or until firm. Form into balls, dip in melted chocolate of choice, refrigerate until hard. Serve.


HOMEMADE MINT CHOCOLATE CHIP ICE CREAM - SAVORY SIMPLE
homemade-mint-chocolate-chip-ice-cream-savory-simple image
Blend and strain the base. Once the mint leaves have had time to steep, blend the heavy cream mixture in a blender and pour back into the …
From savorysimple.net
5/5 (10)
Total Time 45 mins
Category Dessert
Calories 491 per serving
  • In a medium-sized saucepan, bring the half-and-half and cream to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top. Remove from the heat and stir in the mint leaves. Cover and let steep for 2 hours (or overnight in the refrigerator).
  • Place a fine mesh strainer lined with cheesecloth over the same saucepan (a nut milk bag also works well here).
  • Purée the mixture in a blender, then pour through the prepared strainer. Use a spatula to press out any cream seeped into the mint; that’s where the best flavor is!
  • Place the saucepan over medium heat and allow the cream to once again come to a gentle simmer. Meanwhile, vigorously whisk together the yolks and sugar in a large bowl. Keep whisking until the yolks thin out slightly and become more pale in color, which means the sugar has dissolved. If you lift the spatula, a ribbon of yolks should fall back into the bowl.


25 CHOCOLATE MINT DESSERT RECIPES - AROUND MY FAMILY TABLE
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25 Chocolate Mint Dessert Recipes Chocolate Mint Fudge Chocolate Mint Trifle Thin Mint Cupcakes with Chocolate Mint Frosting Mint …
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MINT CHOCOLATE CHIP FOOD PROCESSOR ICE CREAM
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The mixture will be thick. Add a few drops of green food coloring if desired. Chill mixture and pour into ice cube trays. Freeze solid, about 4-5 …
From wideopeneats.com
Cuisine American
Category Dessert
Servings 6
Estimated Reading Time 1 min


RECIPE: CHOCOLATE MINT ICEBOX CREAMS | STYLE AT HOME
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A decadently sweet chocolate recipe to tempt the taste buds of adults and kids alike, and welcome the return of spring (at last!).
From styleathome.com


10 BEST CHOCOLATE MINT HERB LEAVES RECIPES - YUMMLY
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The Best Chocolate Mint Herb Leaves Recipes on Yummly | Grape Leaves, Mint And Ginger Chocolate Truffles, Chocolate Mint Leaves. ... blueberries, heavy cream, mint, lemons, fresh lemon juice, soda water and 6 …
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BEST CHOCOLATE-MINT ICE CREAM RECIPE - HOW TO MAKE ...
Pour the mixture through a fine-mesh strainer into a medium bowl. Add 1¾ cups heavy cream and the vanilla, stir to combine and set aside. Heat the remaining 2 tablespoons …
From thepioneerwoman.com
Servings 12
Total Time 9 hrs 30 mins
Category Summer, Dessert
  • Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering.
  • Remove from the heat. Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes.
  • Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly.
  • Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it.


CHOCOLATE MINT OREO TRUFFLES - RECIPES FOR HOLIDAYS
“You are the mint ice cream to my chocolate chips.” -Unknown Chocolate Mint History: Greeks and Romans discovered that mint could help with digestion and freshening …
From recipesforholidays.com
4.3/5 (9)
Total Time 30 mins
Category Desserts
Calories 91 per serving
  • Line a rimmed baking sheet with wax or parchment paper. This should be a baking sheet that will fit in your freezer, so make room!
  • Process the Oreos in a food processor (cooking and filling) and pulse until you reach “fine crumbs.” Add the cream cheese and pulse until well-combined.
  • Scoop out to form 1-inch balls and place them in rows on the prepared baking sheet. Place the baking sheet with the truffles in the freezer for 15 minutes.
  • Melt the chocolate melts according to package instructions. Remove the truffles from the freezer and use a spoon to dip into the chocolate. Dip some in vanilla and some in chocolate (and mint green, if you have it). Lift up the truffle and let the chocolate drip off. Return the truffle to the baking sheet and carefully set it down and allow the chocolate to set.


MINT CHOCOLATE CHIP NICE CREAM RECIPE - EATINGWELL
Add coconut cream, peppermint extract, green food coloring and bananas; process until smooth, about 2 minutes, scraping down the sides with a rubber spatula as …
From eatingwell.com
3.5/5 (2)
Total Time 8 hrs 40 mins
Category Healthy Vegan Chocolate Recipes
Calories 188 per serving
  • Transfer the frozen almond milk cubes to a food processor. Add coconut cream, peppermint extract, green food coloring and bananas; process until smooth, about 2 minutes, scraping down the sides with a rubber spatula as needed.
  • Add chocolate chunks to the food processor; pulse until the chocolate chunks are well distributed and slightly smaller in size, 10 to 15 pulses.
  • Transfer the mixture to an airtight freezer-safe container; freeze until firm, about 30 minutes. Top each serving with chocolate chunks and mint sprigs, if desired.


CHOCOLATE MINT BROWNIES - KITCHEN FUN WITH MY 3 SONS
1 cup semi-sweet chocolate chips 1/4 cup heavy cream 2 Tbsp butter 1/4 teaspoon mint extract Instructions Brownie Layer Preheat oven to 350 degrees F. Grease a 9×13'' inch …
From kitchenfunwithmy3sons.com
Ratings 9
Category Brownies
Cuisine American
Total Time 40 mins
  • Mix the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
  • Heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract.


30 BEST MINT CHOCOLATE DESSERTS - INSANELY GOOD

From insanelygoodrecipes.com
5/5 (1)
Published 2021-07-01
Category Desserts, Recipe Roundup
  • Homemade Peppermint Patties. There’s nothing quite like the first bite of a peppermint pattie. When the rich dark chocolate breaks to reveal that cool, sweet mint filling inside, it’s like heaven.
  • Mint Chocolate Chip Milkshake. Whenever I go to Baskin Robbins, I go in thinking I’ll try something new, but I almost always end up with a scoop of mint chocolate chip.
  • Rich And Creamy Peppermint Hot Chocolate. This recipe takes a tad longer than pouring hot water over a pack of cocoa, but it’s so worth it in the end.
  • Best Mint Brownie Recipe. Brownies are such a versatile treat, and they go with so many amazing flavors. I’m partial to caramel or raspberry, but these mint brownies are definitely near the top of my list.
  • Mint Chocolate Bark. I can’t tell you how often I’ve gone to make peppermint bark only to find the stores are totally out of candy canes. That’s where this recipe comes in.
  • Homemade Peppermint Chocolate Chip Ice Cream. Ice cream makers are so worth the investment once you get a taste of the homemade stuff. Being able to make any flavor you want is so exciting, and I promise you’ll use it more than you think!
  • Homemade Junior Mints. Junior Mints are pretty similar to Peppermint Patties, except the filling has a slightly different texture, and they’re generally smaller.
  • Peppermint Brownie Truffles. Brownie truffles are similar to cake truffles; only there’s no frosting in the mix. Instead, the fudgy brownie is all you’ll need to make these moist yet firm.
  • Easy 5-Ingredient Peppermint Fudge. Since white chocolate fudge can be a little sickly on its own, you’ll make a batch of dark chocolate as well for this recipe to help balance it out.
  • 3-Ingredient White Chocolate Peppermint Pretzels. This recipe only needs pretzels, white chocolate, and crushed candy canes. That said, it is a touch time-consuming since you have to dip each pretzel in the chocolate.


MINT CHOCOLATE COOKIE ICE CREAM - KETO CHOW
1/2 cup dark chocolate cookie crumbles frozen overnight. Blender, Ice Cream Maker. Directions: Place the almond milk, allulose, and peppermint extract in a blender and let sit for a minute or two until the allulose begins dissolving, then blend until the allulose is completely dissolved. Add the Keto Chow and avocado oil and blend until there ...
From info.ketochow.xyz
Servings 8
Calories 182 per serving


CHOCOLATE MINT CREAMS RECIPE: HOW TO MAKE IT
Ingredients 1 cup butter, softened 1-1/2 cups confectioners' sugar 2 ounces unsweetened chocolate, melted and cooled 1 large egg, room temperature 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt FROSTING: 1/4 cup butter, softened 2 cups confectioners' sugar
From preprod.tasteofhome.com
Servings 72
Total Time 30 mins
Category Desserts
Calories 73 per serving


CHOCOLATE PEPPERMINT CREAM PIE - A BAJILLIAN RECIPES
In a separate bowl, combine the white chocolate and 1/4 of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth. In another bowl, combine the dark chocolate and 1/4 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
From abajillianrecipes.com
Servings 8


CHOCOLATE MINT ICE CREAM RECIPE | EASY INDIAN MINT ...
To make chocolate mint ice cream, combine the cornflour in 4 tablespoons of cold milk in a bowl, mix well and keep aside. Combine the remaining milk, sugar, cornflour-water mixture, milk powder, mix well and cook on a medium flame for 5 …
From tarladalal.com
Carbohydrates 26.3 g
Fiber 0.4 g
Energy 297 cal
Protein 6.5 g


HEALTHY MINT CHOCOLATE CHIP ICE CREAM
Maybe I wouldn’t want to be on an all-ice-cream diet. I’d miss my pancakes and oatmeal too much! Not to mention salads, beans, and even spaghetti. But if I were to eat ice cream all the time, mint chocolate chip—my favorite, as a kid–would probably be the flavor I’d consume most often. Healthy Mint Chocolate Chip Ice Cream (Makes 1 ...
From chocolatecoveredkatie.com
Reviews 183
Estimated Reading Time 5 mins


MINT CHOCOLATE CHIP NICE CREAM - CHOCOLATE COVERED KATIE
Add more extract for a more powerful mint flavor, adding slowly because a little goes a long way. If using the optional nuts, soak them 6 hrs to soften, then drain completely. Start with bananas that are turning brown. Peel and cut into pieces, then freeze in an airtight bag or container. To make the ice cream, blend all ingredients until ...
From chocolatecoveredkatie.com
5/5 (22)
Category Dessert
Cuisine American
Total Time 5 mins


60 IRRESISTIBLE MINT CHOCOLATE DESSERTS | TASTE OF HOME
Crunchy Chocolate Mint Balls. Get a jump on the holidays by making these four-ingredient truffles and tucking them away in the freezer to save for gift-giving. Present them in mini cupcake holders for an extra-special touch. —Amanda Triff, Dartmouth, Nova Scotia. Go to Recipe. 20 / 60.
From tasteofhome.com
Author Caroline Stanko


DAIRY-FREE CHOCOLATE MINT ICE CREAM WITH ESSENTIAL OILS ...
Instructions. To make the mint ice cream: Blend coconut milk and spinach until smooth. Then pour all but 1/4 cup of the mixture into a pot and heat over medium heat. Combine the reserved 1/4 cup with arrowroot powder. Next, whisk until completely dissolved. Pour into the warm milk and whisk to combine. Continue to whisk until mixture thickens.
From nexusnewsfeed.com


KETO CHOCOLATE MINT CREAM CAKE | DR.BERG BLOG
In a large mixing bowl, whip heavy cream with a whisk. Add Swerve confectioners, mint extract and gelatin mixture. Beat mixture with a whisk until the cream holds stiff peaks. Place one layer of cake on a serving platter and spread with the mint cream filling. Top with the second layer of cake. Transfer to freezer for 30 minutes to firm up.
From drberg.com


CHOCOLATE PEPPERMINT CREAMS RECIPES
Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
From tfrecipes.com


10 BEST MINT CHOCOLATE DRINK RECIPES - YUMMLY

From yummly.com


32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN …
From festive peppermint ideas that are absolutely perfect for the holiday season to vibrant green treats for St. Patrick's Day and beyond, you're sure to find a refreshing new favorite dessert in this collection of our very best mint chocolate recipes. No matter what you're in the mood for, you'll come back to these crowd-pleasing recipes again and again.
From allrecipes.com


FRESH CHOCOLATE MINT ICE CREAM (NO EXTRACT REQUIRED ...
Steep the mixture for 30 minutes. Strain, the milk and discard the mint or solids. Set milk aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, about 3-5 minutes. Return the milk to a simmer.
From organicauthority.com


ROBINHOOD | MINT CHOCOLATE FUDGE ICE CREAM
Directions. Serving Size: 10-12 servings. Combine sweetened condensed milk and mint extract. Fold in whipped cream. Fold in chocolate chips. Pour into 7” x 12 “ (2L) freezer safe pan. Drop hot fudge into mixture and swirl to combine. Freeze 6 hours or until firm. Finish.
From robinhood.ca


MINT CHOCOLATE FUDGE ICE CREAM - EAGLE BRAND
1 cup 250 ml Smucker’s ® Microwaveable Hot Fudge Topping. Directions. 1 : Combine sweetened condensed milk and mint extract. Fold in whipped cream. Fold in chocolate chips. Pour into 7” x 12 “ (2L) freezer safe pan. Drop hot fudge into mixture and swirl to combine. Freeze 6 hours or until firm. More recipes you’ll love.
From eaglebrand.ca


WANT MINDBLOWING MINT CHIP ICE CREAM? DITCH THE BOTTLE OF ...
I'm about to dive deep into the makings of the perfect mint chip ice cream, but I need to get this out of the way: The stuff made with extract tastes like toothpaste to me. Now if your crystalline vision of the perfect ice cream is a pale scoop speckled with dark chocolate, redolent of the crisp, clean, subtly grassy aroma and taste of genuine mint leaf, step a little …
From seriouseats.com


MINT CREAMS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Chocolate Mint Creams Recipe: How to Make It top www.tasteofhome.com. Ingredients 1 cup butter, softened 1-1/2 cups confectioners' sugar 2 ounces unsweetened chocolate, melted and cooled 1 large egg, room temperature 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt FROSTING: 1/4 cup …
From therecipes.info


CHOCOLATE MINT CREAMS RECIPE [VIDEO] | FOOD VIDEOS ...
Dec 9, 2021 - Easy, indulgent and oh-so-merry, these Chocolate Mint Creams by The Beet Drop are perfect for your next holiday gathering!
From pinterest.com


BEST PEPPERMINT ICE CREAM POPS RECIPES | SUMMER | FOOD ...
Special equipment: six 3-ounce disposable paper cups; 6 ice-pop sticks Step 1 Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil. Step 2 Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food colouring.
From foodnetwork.ca


CHOCOLATE MINT ICE CREAM RECIPE - CUISINART.COM
Pour into freezer bowl of a Cuisinart® Automatic Frozen Yogurt, Ice Cream and Sorbet Maker. Turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. Add crushed chocolate mint candies to ice cream during last 5 - 10 minutes of mixing. Turn the machine OFF. Transfer to an air tight container and place in freezer until firm, about 2 hours.
From cuisinart.com


CHOCOLATE MINT CREAMS RECIPES
Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
From tfrecipes.com


RECIPE FOR CHOCOLATE PEPPERMINT CREAMS | ALMANAC.COM
Preheat oven to 350°F. Lightly grease two baking sheets. For cookies: In a large bowl, sift together the flour, baking soda, and salt. Put the butter, brown sugar, and 2 tablespoons of water into a large saucepan over low heat and stir as the butter melts. Add the chocolate chips and stir as the chocolate melts.
From almanac.com


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