Creme De Menthe Sundae With Homemade Chocolate Sauce Recipes

CREME DE MENTHE PARFAITS

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

CREME DE MENTHE BROWNIES

Steps:

• Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
• Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
• In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
• In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
• Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.)
• Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.)
• Allow brownies to cool completely before cutting.

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE

Steps:

• Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
• Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
• Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

CREME DE MENTHE SQUARES

Steps:

• In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.