Chocolate Peppermint Sauce For Two Recipes

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DOUBLE CHOCOLATE PEPPERMINT COOKIES



Double Chocolate Peppermint Cookies image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 12 cookies

Number Of Ingredients 2

12 chocolate covered mint candies, such as miniature York Peppermint Patties
One 17.5-ounce double chocolate cookie baking mix

Steps:

  • Unwrap the chocolate mints, place on a plate and freeze for 1 hour.
  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
  • Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.
  • Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.

CHOCOLATE-PEPPERMINT SAUCE FOR TWO



Chocolate-Peppermint Sauce For Two image

This is great over ice cream, but it's also wonderful poured over angel food cake or pound cake. Try orange extract or maple extract, too; you can really have fun with this sauce depending on how many extracts you keep on hand.

Provided by Lennie

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons white sugar
3 tablespoons whipping cream
1/3 cup chocolate chips
1/4 teaspoon peppermint extract

Steps:

  • In a one-cup glass measuring cup, stir together sugar and cream, then stir in chocolate chips.
  • Microwave, uncovered, on Medium (275 watts) until chocolate is softened, 1 to 2 minutes.
  • Stir in extract until smooth.
  • Serve warm over ice cream.
  • Refrigerate any leftover sauce.

CHOCOLATE PEPPERMINT SAUCE



Chocolate Peppermint Sauce image

Make and share this Chocolate Peppermint Sauce recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Sauces

Time 15m

Yield 15 serving(s)

Number Of Ingredients 7

2 ounces unsweetened chocolate squares
1/3 cup water
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon peppermint extract
1/2 cup chopped nuts
1 pinch salt

Steps:

  • Combine chocolate and water in saucepan.
  • Melt.
  • Add sugar and salt.
  • Cook, stir til sugar dissolves.
  • Add butter, peppermint and nuts.
  • Stir to mix.
  • Store in covered container in fridge.

PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES



Peppermint Candy Double-Chocolate Cookies image

Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
15 round hard peppermint candies, crushed

Steps:

  • Line 2 baking sheets with parchment.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO



Chocolate Sauce for Peppermint Semifreddo image

Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 2

8 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Steps:

  • Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined.

CHOCOLATE-PEPPERMINT SAUCE



Chocolate-Peppermint Sauce image

Categories     Sauce     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Winter     Bon Appétit     Small Plates

Yield Makes About 1 3/4 Cups

Number Of Ingredients 4

1 cup whipping cream
1 cup crushed candy canes or other hard peppermint candies (about 6 ounces)
1/4 cup water
6 ounces semisweet chocolate, chopped

Steps:

  • Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)

PEPPERMINT STICK SAUCE



Peppermint Stick Sauce image

This pepperminty sauce is one of my favorite Christmas gifts to give. I package it in a decorative jar, then add a container of chopped nuts to sprinkle over the topping.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 3

1-1/2 cups finely crushed peppermint candies or candy canes
3/4 cup heavy whipping cream
1 jar (7 ounces) marshmallow creme

Steps:

  • In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.

Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES



Double Chocolate and Peppermint Ice Cream Sandwich Cookies image

Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h5m

Yield 24

Number Of Ingredients 13

2 ½ cups flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
2 ounces dark baking chocolate, finely chopped
Reynolds KITCHENS™ Parchment Paper
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
1 quart peppermint ice cream, slightly softened
⅓ cup crushed peppermint candies

Steps:

  • COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  • BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  • DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  • PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  • BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  • MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  • PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g

PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE



Peppermint Profiteroles with Chocolate Sauce image

Categories     Mixer     Chocolate     Dessert     Bake     Vegetarian     Kid-Friendly     Frozen Dessert     Mint     Chill     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 16

For ice cream:
2 pints vanilla ice cream, softened
23 hard red-and-white-striped peppermint candies, crushed
1 1/2 teaspoons peppermint extract
For cream puff pastry:
3/4 cup water
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
3/4 cup unbleached all purpose flour
4 large eggs
For chocolate sauce:
1 cup whipping cream
9 ounces semisweet chocolate, chopped
Additional red-and-white-striped peppermint candies, crushed
Fresh mint sprigs

Steps:

  • Make ice cream:
  • Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours.
  • Make cream puff pastry:
  • Preheat oven to 400°F. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
  • Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
  • Bake pastries 20 minutes. Reduce oven temperature to 350°F. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Ice cream and pastries can be made 1 week ahead. Keep ice cream frozen. Enclose pastries in resealable plastic bag; freeze. Thaw pastries before continuing.)
  • Make chocolate sauce:
  • Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softens, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
  • Cut pastries crosswise in half. Place 1 scoop ice cream into bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints. Garnish with mint sprigs.

DOUBLE-CHOCOLATE PEPPERMINT SANDWICHES



Double-Chocolate Peppermint Sandwiches image

Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325 degrees until the edges are firm, 6 to 8 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h15m

Yield Makes 30 cookies

Number Of Ingredients 11

3/4 cup unbleached all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
3/4 cup confectioners' sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
4 ounces milk chocolate, finely chopped (3/4 cup)
1/2 cup heavy cream
1/2 teaspoon pure peppermint extract
1/4 cup peppermint candies, finely chopped (3 tablespoons)

Steps:

  • Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners' sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.
  • Preheat oven to 325 degrees. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant 1/8 inch. Cut out 60 rounds total with a 1 3/4-inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a 1/2-inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.
  • Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheetsto a wire rack; let cool completely.
  • Place chocolate in a heatproofbowl. Heat cream in a smallsaucepan over medium-highuntil just bubbling around edges.Remove from heat; stir in peppermintextract. Pour mixtureover chocolate; let stand 10minutes, then stir until smooth.Let stand, stirring occasionally,until firm enough to spread,about 30 minutes.
  • Spread 1 teaspoon filling oneach uncut cookie; top withcut cookies. Sprinkle choppedcandies in window of eachtop cookie. Refrigerate until set,about 20 minutes. Assembledcookies can be stored in refrigerator up to 2 days.

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