Chocolate Mint Whipped Cream Recipes

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

MINT CHOCOLATE WHIPPED CREAM

Steps:

• Add the sugar and mint leaves to a mortar and grind them.
• Add the egg whites and the mint and sugar mixture to a bowl. Whisk them using a hand mixer.
• Add the whipping cream to a bowl and whip it.
• Melt the chocolate bar using bain-marie technique: Chop the chocolate bar and add it to a heatproof bowl. Place the bowl over a cooking pot filled halfway with water over medium heat. Bring the water to a boil, while at the same time stirring constantly until all the chocolate melts.
• Remove the bowl from heat and add the water to the chocolate while mixing. Also, add the whisked eggs and whipped cream and combine everything. Refrigerate for 30 minutes.
• Transfer the chocolate cream into a piping bag and fill 4 cups with it. Grate some white chocolate on top and sprinkle some chopped and roasted pistachio.

CHOCOLATE MINT CREAMS

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM

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.

CHOCOLATE MINT WHIPPED CREAM

Steps:

• Whip cream till peaks form.
• Add extract and chocolate sauce.

MINT WHIPPED CREAM

Steps:

• Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.