MINT CHOCOLATE TRUFFLES
Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 20
Number Of Ingredients 4
Steps:
- Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
- Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 81 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
- Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
- Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
- Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
- Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY
In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don't forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.
Provided by Betsy Carter
Categories Bakery Goods
Time 30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
- Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
- Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
- Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
- Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
- When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
- Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
- Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
- Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
- Enjoy!
MINT CHOCOLATE CAKE
My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
More about "easy chocolate mint recipes"
30 BEST MINT CHOCOLATE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Published 2021-07-01Category Desserts, Recipe Roundup
- Homemade Peppermint Patties. There’s nothing quite like the first bite of a peppermint pattie. When the rich dark chocolate breaks to reveal that cool, sweet mint filling inside, it’s like heaven.
- Mint Chocolate Chip Milkshake. Whenever I go to Baskin Robbins, I go in thinking I’ll try something new, but I almost always end up with a scoop of mint chocolate chip.
- Rich And Creamy Peppermint Hot Chocolate. This recipe takes a tad longer than pouring hot water over a pack of cocoa, but it’s so worth it in the end.
- Best Mint Brownie Recipe. Brownies are such a versatile treat, and they go with so many amazing flavors. I’m partial to caramel or raspberry, but these mint brownies are definitely near the top of my list.
- Mint Chocolate Bark. I can’t tell you how often I’ve gone to make peppermint bark only to find the stores are totally out of candy canes. That’s where this recipe comes in.
- Homemade Peppermint Chocolate Chip Ice Cream. Ice cream makers are so worth the investment once you get a taste of the homemade stuff. Being able to make any flavor you want is so exciting, and I promise you’ll use it more than you think!
- Homemade Junior Mints. Junior Mints are pretty similar to Peppermint Patties, except the filling has a slightly different texture, and they’re generally smaller.
- Peppermint Brownie Truffles. Brownie truffles are similar to cake truffles; only there’s no frosting in the mix. Instead, the fudgy brownie is all you’ll need to make these moist yet firm.
- Easy 5-Ingredient Peppermint Fudge. Since white chocolate fudge can be a little sickly on its own, you’ll make a batch of dark chocolate as well for this recipe to help balance it out.
- 3-Ingredient White Chocolate Peppermint Pretzels. This recipe only needs pretzels, white chocolate, and crushed candy canes. That said, it is a touch time-consuming since you have to dip each pretzel in the chocolate.
EASY CHOCOLATE MINT EXTRACT RECIPE – JUST THREE INGREDIENTS
From commonsensehome.com
4/5 (1)Estimated Reading Time 5 mins
- Harvest mint in the morning after the dew has cleared. Remove any spoiled leaves and debris, rinse with cold water if needed and pat dry. Keep in mind that any excess water will dilute the extract and may lead to spoilage. Get your leaves nice and dry before chopping them for extract. We’ve have a LOT of rain here recently, so I didn’t bother with a rinse.
- I snip off the tender tops, and then strip the rest of the mint leaves from the stem by running my hand from top to bottom. Chop the mint leaves coarsely to create more surface area. A little rough handling/smashing as you pack them in the jar also helps release the oils.
- Place chopped mint leaves in a small jar, enough so that the jar is filled but there is still some room for the leaves to wiggle and the booze to fit in. (I used a recycled jam jar, but a cup or half cup canning jar would work well, too.)
- Add 1 tablespoon of cacao nibs per cup jar for chocolate mint extract, if you are using peppermint leaves, or if you’d like to add a little more chocolate flavor to your chocolate mint.
EASY MINT CHOCOLATES RECIPE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
5/5 (2)
- Line a quarters baker sheet with parchment paper and set aside. (A regular sized baking sheet works just fine too!)
- Microwave the semi sweet chocolate chips for 1 minute. Let sit for 1 minute, then microwave for an additional minute. Set aside while you prepare the mint chocolate.
- Combine the mint chocolate chips, butter and whipping cream in a small glass or ceramic bowl. Microwave for 1 minute 30 seconds. Let sit 2 minutes in the microwave, then add an additional 30 seconds. Let sit 1 minute, then add in peppermint extract and green color, if desired. Gently stir until smooth and butter and cream are well incorporated.
- Pour mint mixture out onto parchment lined tray. Spread evenly so that the entire surface is about 1/3" thick.
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