Chocolate Covered Mint Recipes

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CHOCOLATE COVERED MINT PATTIES



Chocolate Covered Mint Patties image

Rich and creamy, these Chocolate Covered Mint Patties are so easy to make and are incredibly scrumptious!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 7

1/3 cup light corn syrup
5 Tbls butter (softened)
1 1/2 tsp mint extract
1/2 tsp salt
green food coloring (start with a couple drops and add more until desired color is achieved)
4-5 cups powdered sugar
10 oz chocolate candy coating (I used CandiQuik)

Steps:

  • Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
  • Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
  • Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
  • Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
  • Flatten with a flat-bottomed cup or your hand.
  • Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
  • Melt chocolate candy coating according to package directions.
  • Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
  • Repeat until all candies have been coated.
  • Let candies set up until chocolate is firm before storing in an airtight container.
  • Candies can be frozen in single layers separated by waxed paper if desired.

Nutrition Facts : Calories 72 kcal, Carbohydrate 12 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 30 mg, Sugar 12 g, ServingSize 1 serving

CHOCOLATE COVERED MINTS



Chocolate Covered Mints image

These are from Helen Jones, a member of the Sewing Bee at my church. She is a fine quilter and even finer person.The passive time (chill time and waiting to harden) I count as "cooking time". This recipe was not as easy for me as it sounded, so I am updating the recipe as I learn better how to make these mints. Yes, they were worth the trouble! Everyone loved them!... so did I...

Provided by Sweetiebarbara

Categories     Candy

Time 2h50m

Yield 8 dozen small patties, 30 serving(s)

Number Of Ingredients 6

1 lb confectioners' sugar
3 tablespoons butter (softened)
3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
12 ounces semi-sweet chocolate chips (2 cups)

Steps:

  • In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
  • Add evaporated milk and mix well.
  • Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
  • Dust fingers with the sugar for easier rolling.
  • Roll into small balls and place on a waxed paper lined cookie sheet.
  • Chill for 20 minutes.
  • Flatten with a glass to 1/4 inch thickness.
  • Chill for 30 minutes.
  • In a double boiler or microwave-safe bowl, melt chocolate chips.
  • Dip patties and place on a waxed paper to harden.

Nutrition Facts : Calories 127.8, Fat 4.7, SaturatedFat 2.8, Cholesterol 3.7, Sodium 14, Carbohydrate 22.6, Fiber 0.7, Sugar 21, Protein 0.6

CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES



Chocolate-Covered Mint Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.

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

CHOCOLATE MINT STICKS



Chocolate Mint Sticks image

Make and share this Chocolate Mint Sticks recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Bar Cookie

Time 30m

Yield 40 serving(s)

Number Of Ingredients 13

2 eggs
1/2 cup butter, melted
1 cup sugar
2 ounces unsweetened chocolate, melted
1/2 teaspoon peppermint extract
1/2 cup flour
1/2 cup almonds, Ground
2 tablespoons butter
1 tablespoon heavy cream
1 cup confectioners' sugar (sifted)
1 teaspoon peppermint extract
1 ounce semisweet chocolate
1 tablespoon butter

Steps:

  • Preheat oven to 350.
  • Grease a 9 inch square baking pan.
  • Beat eggs.
  • Add melted butter and sugar.
  • Beat well.
  • Add melted chocolate and peppermint.
  • Beat.
  • Add flour and nuts.
  • Mix well.
  • Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
  • Remove from oven and set on trivet or rack to cool.
  • Prepare filling.
  • In small bowl, thoroughly blend butter and cream.
  • Add sugar and peppermint.
  • Mix well.
  • Spread evenly over cooled baked layer.
  • Prepare frosting.
  • Melt chocolate and butter together in small pan over low heat.
  • When filling is completely firm, spread frosting mixture on top.
  • Refrigerate until chocolate is firm.
  • Cut into 3/4 by 2 1/4 inch strips.

MINT CHOCOLATE-COVERED COOKIES



Mint Chocolate-Covered Cookies image

At our house, everyone lends a hand to make these easy chocolate-covered cookies. They remind me of Thin Mints. Decorate them with sprinkles to match the occasion. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 3 dozen.

Number Of Ingredients 6

3 cups crushed chocolate wafers (about 65 wafers)
6 ounces cream cheese, softened
Sugar
1 pound chocolate mint candy coating disks, chopped
2 tablespoons shortening
Green and white sprinkles, optional

Steps:

  • In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm., In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 78mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-MINT LEAVES



Chocolate-Mint Leaves image

Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

Fresh mint leaves
Bittersweet chocolate, melted and cooled slightly
Small paintbrush
Skewers
Kitchen tweezers

Steps:

  • Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
  • Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

CHOCOLATE-COVERED MINT ICE CREAM TERRINE



Chocolate-Covered Mint Ice Cream Terrine image

Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Egg     Dessert     Kid-Friendly     Frozen Dessert     Mint     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 16

For ice cream
1 1/2 cups heavy cream
2/3 cup whole milk
1 cup packed fresh mint leaves
4 large egg yolks
2/3 cup sugar
For chocolate coating
3 1/2 ounces fine-quality bittersweet chocolate (preferably 70% cacao)
1/3 cup water
1/4 cup heavy cream
3 tablespoons sugar
1/4 cup unsweetened Dutch-process cocoa powder
1 tablespoon crème de menthe or 1 tablespoon sugar
Equipment: an ice cream maker; a 12- by 2- by 2-inch metal terrine mold or a 3-cup rectangular terrine or loaf pan; a small offset spatula
12- by 2- by 2-inch metal terrine mold or a 3-cup rectangular terrine or loaf pan
small offset spatula

Steps:

  • Make ice cream:
  • Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
  • Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
  • Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
  • Freeze custard in ice cream maker.
  • Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
  • Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
  • Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved. Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
  • Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner. Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
  • Coat terrine:
  • Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap. Remove mold and discard parchment. Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate. Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
  • Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.

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  • Combine sugar, water, and syrup in a small saucepan, stirring well; cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and boil 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (240°).
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  • Add peppermint oil, and continue kneading until flavoring is well blended. Shape fondant into 1/2-inch balls; place on waxed paper. Pressing gently, flatten balls to 1/4-inch thickness. Set aside.


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