Creamy Chocolate Mint Melts Food

CREAMY CHOCOLATE MINT MELTS

Steps:

• Line bottom and sides of a 8x12 inch glass dish with waxpaper.
• Combine 2/3 of candy coating and the chocolate chips in a 4 cup glass measuring cup.
• Microwave on high uncovered, 2 1/2-3 minutes or until mixture is softened.
• Stir until smooth.
• Spread 1/2 of the chocolate in bottom of baking dish.
• Refrigerate until set, about 20 minutes. (allow remaining chocolate to stand at room temp.).
• Place remaining candy coating in 2 cup glass measuring cup.
• Microwave on high uncovered, 1 1/2 -2 minutes or until softened.
• Stir in peppermint extract and food coloring. (mixture will become very stiff).
• Mix in cream until spreading consistency.
• Spread over chilled chocolate mixture.
• Refrigerate until set, about 20 minutes.
• Spread remaining chocolate mixture over mint layer.
• chill until set.
• Before serving, allow to warm to room temperature, then, holding onto waxed paper edges, lift mints from pan.
• Cut into serving pieces, about 1 inch or smaller as desired.
• Mints need to be at room temperature to cut without the chocolate breaking.

GLUTEN FREE VEGAN THIN MINTS

Steps:

• In a small bowl, whisk together flours, starch, cocoa powder and salt.
• In a large bowl, cream together margarine, shortening and sugars.
• Add soymilk, vodka and extracts. The mixture will look curdled.
• Gradually, add in the flour mixture until fully incorporated.
• Shape dough into two logs, about 1 1/2" in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
• Preheat oven to 375F, line baking sheets with parchment or silicone.
• Slice dough into rounds not more than 1/4" thick - otherwise they will not be crisp.
• Place on the sheets fairly close together - they don't spread that much.
• Bake 14 - 15 minutes.
• Cool cookies completely on a wire rack before dipping in chocolate.
• Combine chocolate and shortening in a double boiler over simmering water.
• Melt until chocolate is smooth. Stir in the extract.
• Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes - 1 hour.

CHOCOLATE MINT MELT-AWAYS

Steps:

• For cookies:
• Preheat oven to 350°F. Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Spoon half of dough into pastry bag fitted with no. 4 star tip. Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart. Repeat with remaining dough. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
• For ganache:
• Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
• Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
• For coating:
• Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
• Dip 1 end of 1 cookie into bittersweet chocolate. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.)

CREAMY CHOCOLATE-MINT LAYERED FUDGE

Steps:

• In a heavy saucepan over low heat, melt the chips with 1 cup sweetened condensed milk.
• Add the vanilla extract; combine.
• Spread half of mixture into wax paper-lined 8 or 9-inch square pan.
• Chill for 10 minutes or until firm.
• Hold remaining chocolate mixture at room temperature.
• In heavy saucepan over low heat, melt the white baking pieces with remaining condensed milk.
• Add peppermint extract and the food coloring.
• Spread onto the cold chocolate layer; chill 10 minutes longer or until firm.
• Spread remaining chocolate mixture on mint layer.
• Chill until firm.

CHOCOLATE MINT MELTAWAYS

Steps:

• For cookies: Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Roll the dough into small balls and flatten them slighty. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
• For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
• Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
• For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
• Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
• (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).