CHOCOLATE MOUSSE WITH PEPPERMINT WHIPPED CREAM
3 Ingredient Chocolate Mousse with Peppermint Whipped Cream. Topped with crumbled mint Oreos. Takes only 15 minutes of prep time!
Provided by Kelley Simmons
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken and are lighter in color, about 3-4 minutes.
- Meanwhile, in a medium saucepan over medium heat warm up ½ cup heavy cream.Add a splash of the warm cream to the whisked egg yolks and stir gently. (We are shocking the eggs so they don't get too hot too fast and scramble.)Add the eggs with the rest of the milk into the saucepan. Cook mixture until thickened, 2 minutes, stir constantly.
- Take off of the heat and stir in chocolate until melted.
- Meanwhile, add the remaining ½ cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks, 2-3 minutes.
- Very carefully fold the whipped heavy cream into the chocolate mixture. Divide the chocolate mousse between two bowls or glasses. You could also make 4 smaller portions if you prefer.Place in the refrigerator for 2-3 hours to set.
- Before serving top with the peppermint whipped cream and your choice of topping. Some of my favorites include: Mint Oreos, Andes Mint Candies, Chocolate Shavings, or Candy Canes.
- Add cream and sugar to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks 2-3 minutes. Add in a couple drops of peppermint extract or more to taste. Serve on top of the chocolate mousse.
Nutrition Facts : Calories 570 kcal, Carbohydrate 17 g, Protein 5 g, Fat 55 g, SaturatedFat 33 g, Cholesterol 262 mg, Sodium 52 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps will resolve themselves as you stir.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Dark Chocolate Chocolate Mint Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
- Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
- Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
- Scrape about one quarter of ice cream base into a loaf pan that's at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
FAVORITE MINT HOT CHOCOLATE
This is one of my husband's favorite winter drinks. I love the minty, chocolaty recipe because it's like Christmas in a cup. Be sure to use fresh mint leaves and don't skimp on the chocolate or whipped cream either! -Alyssa Ponticello, Brooklyn, New York
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set., In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving., In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through., If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves.
Nutrition Facts :
CHOCOLATE MINT WHIPPED CREAM
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
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-WHIPPED CREAM CAKE RECIPE (1968)
Steps:
- Start this recipe by heating the oven to 350 degrees F.
- Grease and flour three 8-inch layer-cake pans.
- Sift flour, soda, salt, and baking powder together; set aside.
- Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
- Combine cocoa and water.
- Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
- Pour into prepared pans.
- Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
- Cool in pans 10 minutes; remove from pans. Cool on wire racks.
- While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
- Whip just until soft peaks form using rotary beater or electric mixer.
- Place one cake layer on cake plate.
- Spread half the whipped-cream filling over layer.
- Place second cake layer over filling; spread with remaining filling. Top with third layer.
- Refrigerate 1 hour to allow whipped cream to become more firm.
- Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
- Beat until smooth and well blended.
- Add egg, butter or margarine, and vanilla.
- Continue to beat until frosting is thick.
- Set bowl of frosting in ice water.
- Beat with wooden spoon until frosting is of spreading consistency
Nutrition Facts : Calories 610 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PEPPERMINT HOT CHOCOLATE WITH WHIPPED CREAM
Make and share this Peppermint Hot Chocolate With Whipped Cream recipe from Food.com.
Provided by Kzim4
Categories Beverages
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
- Bring milk to simmer in large saucepan over medium heat.
- Scrape in seeds from vanilla beans.
- Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth.
- Mix in 1/2 teaspoon extract.
- Ladle hot chocolate into mugs. Top with whipped cream.
Nutrition Facts : Calories 476.5, Fat 36.3, SaturatedFat 22.5, Cholesterol 61.3, Sodium 136.6, Carbohydrate 38.9, Fiber 6.9, Sugar 15.2, Protein 13.6
CHOCOLATE-MINT ICEBOX CAKE
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h20m
Number Of Ingredients 5
Steps:
- Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
- Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
- To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
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