LAURA'S CHOCOLATE PEPPERMINT SAUCE
This is really yummy for pouring over ice cream.
Provided by Laura
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 24
Number Of Ingredients 6
Steps:
- In the top of a double boiler combine the candies, milk, syrup, pudding mix, peppermint extract and salt. Stir over simmering water until melted.
Nutrition Facts : Calories 34.7 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 40.3 mg, Sugar 5.5 g
PEPPERMINT SEMIFREDDO
Semifreddo is an Italian dessert that's half frozen. This one takes its flavor from peppermint liqueur and bits of candy blended into whipped cream. Drizzle each serving with warm chocolate sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Using a rolling pin, finely crush 5 tablespoons candy between the two sheets of parchment paper. Place cream in a medium bowl; whisk in crushed candy, and whip until stiff peaks form. Chill until ready to use. Roughly crush remaining 3 tablespoons candy; set aside.
- Prepare an ice bath. In a large metal bowl set over a pan of simmering water, whisk egg yolks and 3 tablespoons sugar until pale. Add liqueur; whisk vigorously until mixture is thick, 3 to 4 minutes. Transfer to ice bath; whisk until cool.
- In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk egg whites and remaining 6 tablespoons sugar until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and beat until stiff and glossy peaks form.
- Fold the egg-white mixture into the egg-yolk mixture one-third at a time. Fold in the whipped-cream mixture. Spoon mixture into six serving dishes, layering it with reserved crushed candy. Freeze until firm, at least 1 1/2 hours.
- Serve with chocolate sauce and peppermint candy on the side.
CHOCOLATE SEMIFREDDO WITH CHILE-CHOCOLATE SAUCE
Provided by Michael Laiskonis
Categories Blender Chocolate Egg Dessert Freeze/Chill Vegetarian Low Sodium Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10-12 servings
Number Of Ingredients 22
Steps:
- For semifreddo:
- Spray a 9x4 1/2 x 3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)
- Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.
- Beat cream in another medium bowl until medium-stiff peaks form (cream should be soft and pillowy; peaks will just fall onto themselves). Using a rubber spatula, gently fold egg whites into warm chocolate. Fold in whipped cream. (Stop folding as soon as mixture becomes one smooth texture and light brown color.) Scrape semifreddo into prepared pan; smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD: Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.
- For chile-chocolate sauce:
- Bring first 5 ingredients to a boil in a small saucepan. Remove from heat and cover. Let steep for 15 minutes.
- Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD: Sauce can be made 2 days ahead. Let cool completely. Cover and chill. Gently rewarm before continuing.
- Cinnamon whipped cream and assembly:
- Combine cream, sugar, and cinnamon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer, beat until soft peaks form.
- Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices. Transfer to plates. Garnish with cinnamon whipped cream and warm chile-chocolate sauce, if desired. Sprinkle almonds over.
CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO
Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined.
CHOCOLATE-PEPPERMINT SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Winter Bon Appétit Small Plates
Yield Makes About 1 3/4 Cups
Number Of Ingredients 4
Steps:
- Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)
CHOCOLATE-HAZELNUT SEMIFREDDO
Semifreddo is an decadent ice-cream like dessert. Its very easy to prepare, and very rich! If you love chocolate, give this one a try. Prep time does not include initial 1 hour freeze time or the overnight freezing time.
Provided by Dee514
Categories Frozen Desserts
Time 17m
Yield 1 semifreddo, 8 serving(s)
Number Of Ingredients 5
Steps:
- Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
- In a bowl, mix hazelnut spread and melted chocolate.
- In a second bowl, beat cream just until stiff peaks form.
- Stir a large spoonful of whipped cream into the chocolate mixture.
- Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
- Pour mixture into the prepared pan and smooth the top.
- Freeze for 1 hour.
- Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
- To serve: remove plastic wrap from top and invert semifreddo on to a platter.
- Remove remaining plastic wrap.
- Let stand a few minutes at room temperature (not more than 10) to soften slightly.
- Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
- Serve immediately.
CHOCOLATE PEPPERMINT SAUCE
Make and share this Chocolate Peppermint Sauce recipe from Food.com.
Provided by Northern_Reflectionz
Categories Sauces
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine chocolate and water in saucepan.
- Melt.
- Add sugar and salt.
- Cook, stir til sugar dissolves.
- Add butter, peppermint and nuts.
- Stir to mix.
- Store in covered container in fridge.
WHITE CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
- CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
BERRY SEMIFREDDO WITH WARM CHOCOLATE SAUCE
An indulgent dessert with a hint of coffee that you can freeze for up to one month - perfect for festive entertaining
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 3h45m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 90C/ conventional 110C/gas 1⁄4 and cover a baking sheet with baking parchment. Tip the egg whites into a large bowl, sprinkle in the coffee powder and whisk until the whites are stiff. Add half the caster sugar and whisk in well, then tip in the remaining sugar and the chopped hazelnuts and whisk until blended and standing in stiff peaks.
- Spread the meringue mixture to a depth of about 2cm on the baking parchment (any shape will do as you're going to break it up later). Bake for 3 hours until crisp right through. Remove and cool.
- Cut out a 28cm circle of baking parchment and make 10cm cuts towards the centre all the way round. Use this to line the bottom and sides of a loose-bottomed 20cm round cake tin.
- Pour the cream from both cartons into a bowl and whip until it just holds its shape. Break the meringue into smallish pieces with your hands. Set aside about a third of the meringue for the top of the cake, and mix the rest into the cream. Spread out about a third of the cream mixture in the bottom of the tin and cover with half the frozen berries. Repeat these layers once more, then cover with the remaining cream mixture and top with the reserved meringue. Cover the cake with cling film and compress evenly with a small plate that fits inside the tin. Wrap in foil, label and freeze for up to a month.
- Make the sauce. Put the cream and golden syrup in a small pan with 3 tbsp water. Heat until just bubbling, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy. Pour into a freezer container, cool, seal, label and freeze for up to a month.
- On the day transfer the cake and the chocolate sauce from the freezer to the fridge 8 hours before you plan to serve. After 2-3 hours, take out the cake. Unwrap it and carefully balance the cake tin on a jam jar or can, then push down on the sides of the tin to release. Peel away the baking parchment from the sides. Now lift the cake off the base of the tin, discarding the parchment underneath (a wide palette knife or fish slice will help here) and stand the cake on a serving plate. Return to the fridge for 5 hours before serving with the chocolate sauce.
- To warm the chocolate sauce, pour it into a heatproof bowl over a pan with a little hot water in the bottom and heat gently, stirring occasionally, until warm, smooth and glossy.
Nutrition Facts : Calories 893 calories, Fat 76 grams fat, SaturatedFat 44 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
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- Heat oven to 350 ( 175 C) degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press about 2 tablespoons crumbs onto the bottoms of each of four 4 x 1 ¾-inch (or use one 8-inch springform pan). Place the pans on a baking sheet and bake 5 minutes.
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- Place the sweetened condensed milk, butter, syrup and cocoa powder in a heavy bottom medium saucepan. Heat on medium-low, stirring occasionally, until the butter is melted and the mixture is hot. Remove from the heat, add the chopped chocolate and stir until blended. Allow the mixture to rest for 1-2 minutes, then stir again or until the chocolate is completely melted and the mixture is velvety smooth. Add the vanilla extract, salt and peppermint extract. Stir until well blended. Add 1 tablespoon of cream and stir to incorporate. Add 1 or 2 more tablespoons of cream as needed for desired consistency.
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CHOCOLATE SEMIFREDDO WITH CHILE-CHOCOLATE SAUCE RECIPE ...
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- Spray a 9x4 1/2x3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)
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- Coarsely chop the mint leaves, and combine them with the heavy cream in a small saucepan. Bring the cream to a simmer over medium-high heat, and just as it starts to boil, remove the pan from the heat. Cover it with a tight-fitting lid and let it sit at room temperature for an hour to infuse the cream with mint flavor. After an hour, pour the cream through a strainer into a bowl and squeeze the mint leaves to remove any excess cream. Refrigerate the cream until cold.
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