Chocolate Peppermint Sauce Recipes

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY

Steps:

• Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
• In a bowl, combine crushed graham cracker with melted butter and mix well.
• Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
• In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
• Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
• Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
• In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
• Top squares with melted chocolate.
• Chill squares in fridge or freezer until ready to eat.
• Enjoy!

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT STICK SAUCE

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.

CHOCOLATE-PEPPERMINT SAUCE FOR TWO

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

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.)

CHOCOLATE PEPPERMINT SODA

Steps:

• For the infused peppermint simple syrup: Combine the crushed candies with 1 1/2 cups of water over medium heat. Simmer until the candy is dissolved; remove from the heat. Strain if any candy bits remain. Let cool.
• For the chocolate peppermint sodas: Pour the crushed candies into a small dish. Dip the rims of 2 highball glasses in water and roll in the crushed candies to coat the rims. (You may need to press them on a bit with your fingers to evenly coat the rims.)
• Fill the glasses halfway with ice. Add 1 ounce of the simple syrup to each glass, divide the seltzer between the glasses and stir to mix. Drizzle in the chocolate syrup and let it swirl down into the pink soda. Add a splash of vodka if desired.

CHOCOLATE PEPPERMINT SAUCE

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 HOT CHOCOLATE

Steps:

• Combine milk, cocoa mix, crushed peppermint stick and schnapps, if desired, in a large mug and stir well. Garnish with a peppermint stick.

CHOCOLATE PEPPERMINT PIE

Steps:

• Spoon ice cream into crust. Freeze until firm, about 2 hours., Meanwhile, in a small saucepan, heat candies with 3-4 tablespoons of cream; stir until smooth. Cool. , Whip the remaining cream; spoon over ice cream. Drizzle with some of the chocolate-peppermint sauce; serve pie with the remaining sauce.

CHOCOLATE-PEPPERMINT PROFITEROLES

Steps:

• Preheat oven to 375 degrees. Make the profiteroles: Sift together flour, cocoa, and 1/8 teaspoon salt. Bring milk, butter, and granulated sugar to a boil in a medium saucepan, stirring constantly until sugar dissolves. Remove from heat, and immediately stir in flour mixture using a wooden spoon. Return saucepan to medium heat; cook, stirring constantly, until dough forms and flour lumps dissolve, about 2 1/2 minutes.
• Transfer dough to the bowl of a mixer, and beat on medium speed until slightly cooled, about 2 minutes. Beat in 2 eggs, 1 at a time. Test dough by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. Lightly beat remaining egg, and add to dough, 1 teaspoon at a time, testing after each addition. Beat until batter is smooth and glossy, about 2 minutes more.
• Using a pastry bag fitted with a 1/2-inch round tip, pipe about twenty 1 1/2-inch rounds of batter onto a parchment-lined baking sheet, spacing about 1 inch apart. Bake until puffed and cooked through, about 20 minutes. Transfer to a wire rack; let cool completely.
• Meanwhile, make the peppermint cream: Bring milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt to a boil in a medium saucepan. While milk is heating, whisk together yolks and remaining 1/4 cup granulated sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time, until combined. Once milk starts to boil, slowly pour it into yolk mixture, whisking constantly. Return entire mixture to saucepan; whisk. Cook over medium-high heat until thick, about 1 1/2 minutes. Immediately remove from heat, and strain through a fine sieve into a bowl. Stir in peppermint. Press plastic wrap directly onto surface of cream, and refrigerate until cool, about 1 hour.
• Whisk peppermint cream until smooth. Whisk heavy cream in a medium bowl until medium-stiff peaks form. Working in 2 batches, fold whipped cream into peppermint cream.
• Make the chocolate sauce: Heat heavy cream and butter in a small saucepan over medium-high heat until butter melts. Add sugars, whisking until dissolved. Whisk in cocoa and a pinch of salt. Strain chocolate sauce through a fine sieve into a bowl. Let stand until ready to use.
• Assemble the profiteroles: Slice profiteroles in half horizontally. Sandwich about 1 tablespoon peppermint cream between each. Pour warm chocolate sauce over profiteroles just before serving.

CHOCOLATE-PEPPERMINT DELIGHT COOKIES

Steps:

• Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
• Chill dough for 15 to 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
• Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
• Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
• Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE

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.

CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO

Steps:

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