FROZEN CHOCOLATE MINT DESSERT
"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts :
FROZEN MINT MOCHA COCKTAIL
Provided by Ayesha Curry
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
- Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
- In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
- Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.
FROZEN MINT CHOCOLATE CHECKERBOARD
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Categories Liqueur Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Bake Frozen Dessert Mint Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make ice cream:
- Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).
- Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in liqueur. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
- Make cake while custard chills:
- Preheat oven to 350°F. Line bottom of square baking pan with wax or parchment paper.
- Melt chocolate with water in a small heavy saucepan over very low heat, stirring, then cool to lukewarm.
- Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a handheld. Fold in melted chocolate.
- Beat egg whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/3 cup sugar 1 tablespoon at a time and continue to beat until whites just hold stiff peaks, about 5 minutes. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spread batter evenly in baking pan and bake in middle of oven until puffed and a wooden pick or skewer inserted in center comes out with crumbs adhering, 30 to 35 minutes. Transfer pan to a rack, then cover top of cake with 2 layers of dampened paper towels and let stand 5 minutes. Remove towels and cool cake completely in pan (cake will deflate as it cools). Sift 1 1/2 tablespoons cocoa over cake, then loosen edges with a sharp knife. Invert a wax-paper-lined baking sheet over cake and invert cake onto it, then gently peel off wax paper now on top.
- Freeze custard while cake cools:
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until firm but still spreadable, about 30 minutes.
- Assemble checkerboards:
- Oil milk carton, then line bottom and long sides with a sheet of plastic wrap, leaving at least a 2-inch overhang.
- Trim cake to form a 7 1/2- by 6 1/4-inch rectangle (reserve trimmings for another use), then cut rectangle lengthwise into 5 (7 1/2- by 1 1/4-inch) strips. Using thin metal spatula, arrange 2 strips on bottom of carton, flush against each long side. Fill space between strips with ice cream (preferably using a small offset metal spatula). Arrange 1 cake strip down center of carton (on top of ice cream) and fill spaces on both sides of cake with ice cream. Arrange remaining 2 cake strips against long sides of carton (on top of ice cream) and fill space between them with ice cream. (There will be some leftover ice cream.) If ice cream becomes too soft during assembly, freeze until just firm enough to work with, about 15 minutes. Cover top with plastic wrap overhang, then freeze until dessert is hardened, at least 8 hours.
- To serve, unwrap overhang and invert carton onto a chilled platter, using plastic wrap to help pull cake from carton. Trim sides evenly to neaten loaf if necessary (ice cream may ooze a bit on sides), then sift remaining 1 1/2 tablespoons cocoa over top. Cut into slices with a sharp knife.
FROZEN CHOCOLATE-MINT LEAVES
For a refreshing post-meal bite, try this twist on after-dinner mints -- the leaves are delicious on their own or as a garnish for ice cream or chocolate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Melt chocolate, and dip in mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.
FROZEN CHOCOLATE "FRANGO" MINTS
This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
Provided by Chef PotPie
Categories Candy
Time 1h15m
Yield 18 candy liner cups, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using electric mixer, beat butter and sugar together until light and fluffy.
- Add melted chocolate and continue beating until thoroughly mixed.
- Add egg yolks and beat again until fluffy.
- Beat in peppermint extract.
- Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
- Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.
FROZEN MINT CHOCOLATE BOCCACINO
I got this recipe from bocajava.com, which is where I buy all my tea and coffee. This recipe sounds absolutely decadent, and I can't wait to try it.
Provided by SaffronMeSilly
Categories Beverages
Time 3h2m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- This recipe requires a process called double-strength brewing for maximum flavor. Brew 12 tablespoons of coffee with only 6 cups of filtered water. This will be a very strong brew of coffee that needs to be set aside and chilled in your refrigerator for at least 3 hours.
- Blend coffee, milk, chocolate syrup and vanilla together in a blender with 2 cups of ice for at least 30 seconds or to desired thickness.
- Serve in tall glass. Top with whipped cream and a single mint leaf.
Nutrition Facts : Calories 176, Fat 4.7, SaturatedFat 2.5, Cholesterol 9.1, Sodium 147.6, Carbohydrate 22.4, Fiber 0.8, Sugar 11, Protein 3.4
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