DREAMY CHOCOLATE MINT SAUCE
A rich tasting dessert sauce that's reminiscent of after dinner mints. Serve warn or cool over ice cream or cake. This can also be spread on the center of a two layer cake for the chocolate mint taste. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- in 2 qt saucepan combine sugar butter, water and corn syrup.
- cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).
- boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.
- stir in creme de menthe, and whisk.
- serve as you desire.
Nutrition Facts : Calories 927, Fat 48.6, SaturatedFat 29.7, Cholesterol 61, Sodium 187.7, Carbohydrate 127, Fiber 5, Sugar 109, Protein 3.8
PEPPERMINT HOT CHOCOLATE
Steps:
- In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
SIMPLE CHOCOLATE SAUCE
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
- Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
DREAMY CHOCOLATE MINT SAUCE
I have had this for quite some time, and not sure how I found it. This is wonderful and goes well with icecream, cakes or fresh fruit.Please note: 1 teaspoons peppermint flavor can be substituted for creme de menthe.
Provided by CookingMonster
Categories Sauces
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, combine sugar, margerine, water and syrop.
- Cook over medium heat stirring constantly until mixture comes to a full boil.
- Boil 3 minutes.
- Remove from heat.
- Immediately add chocolate chips.
- Beat with wire whisk or rotary beater until smooth.
- Stir in creme de menthe.
- Serve warm or cool, over icecream, cake or frozen fruit.
Nutrition Facts : Calories 3306.6, Fat 148.1, SaturatedFat 69.9, Sodium 633.8, Carbohydrate 511.7, Fiber 20.1, Sugar 436.1, Protein 14.8
SIMPLE MINT SAUCE
Just three ingredients are needed for this classic green sauce to serve with roast lamb or fish
Provided by Good Food team
Categories Condiment, Lunch
Time 10m
Number Of Ingredients 3
Steps:
- Whizz sugar and vinegar with mint until finely chopped. Tip into a serving bowl and set aside for 10 mins for the sugar to fully dissolve.
Nutrition Facts : Calories 31 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar
MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE
Provided by Gale Gand
Categories Cake Chocolate Dessert Bake Valentine's Day Kid-Friendly Mother's Day Anniversary Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 14
Steps:
- For sauce:
- Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
- For cakes:
- Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
- Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
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- Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.
- Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.
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- Pour milk into a small saucepan and bring to a simmer over medium heat, about 5 minutes; cover and set aside. (Or warm milk in microwave to take chill off – milk should be warmed; not cooked.)
- In another small saucepan, combine water, sugar and mint leaves; bring to a boil and boil for 1 minute. Reduce heat to medium-low and simmer for 5 minutes. Pour mint syrup through a fine-meshed sieve or strainer into a larger saucepan.
- Add chocolate to mint syrup and reduce heat to very low; melt chocolate, stirring constantly, about 1 to 2 minutes. (Do not allow chocolate to stick to bottom of pan or overcook.) When chocolate has just melted, add 1/3 cup of warmed milk and stir to combine , being careful that chocolate does not stick to the bottom of the pot. When chocolate and milk are completely combined add remaining milk to pan. Increase heat to medium-low and warm through. Pour into serving cups and top each serving with about 1 1/2 tablespoons whipped cream and a mint sprig.
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