Chocolate Mint Extract Recipes

CHOCOLATE MINT EXTRACT

Steps:

• If you are using fresh chocolate mint or peppermint leaves, wash them in cold water to remove dust and bugs. Remove the leaves from the stems. Put them in a salad spinner to remove excess water.
• Place the leaves in a wide mouth quart jar.
• Pack the leaves in well if you are using fresh leaves. I estimated 3 packed cups of leaves but if you have more leaves, and they will fit in the jar, put in as many leaves as you can.
• If you are using dried peppermint leaves, use only 2 cups of leaves. Dried leaves will expand in the jar as they absorb the alcohol. You may need to top up the alcohol if the leaves absorb it and end up above the alcohol level.
• Add ½ cup of cacao nibs.
• Pour vodka over the leaves and cacao nibs. Insert a knife to displace any air bubbles. Add more vodka to fill the jar.
• Cap the jar tightly.
• Place in a cool, dark cupboard.
• Shake the jar contents any time you think of it.
• Allow to macerate for 4 to 8 weeks. The longer you can wait the stronger the flavour will be.
• Strain the mixture through a fine sieve.
• Add 3 tbsp. of organic sugar and 2 tbsp. of vanilla extract. Stir well to dissolve the sugar.
• Pour into dark glass bottles and cap. Label.
• Store in a cool, dark place away from heat and light.
• This will last indefinitely if stored where it is protected from heat and light.
• Makes 5 - 100 ml bottles of extract.

CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.
• Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.
• Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

ADDICTIVE DOUBLE CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
• Bake in the preheated oven until cookies are set, 10 to 12 minutes.

CHOCOLATE-MINT PARFAIT

Steps:

• Beat pudding mix, milk and extract with whisk 2 min.
• Whisk COOL WHIP and food coloring until blended.
• Layer pudding alternately with COOL WHIP in 6 parfait glasses. Refrigerate 15 min.

MINT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
• Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)