MINT-CHOCOLATE BOMBE
This is a refreshing dessert you can keep in the freezer and take out anytime. It's gorgeous, and never fails to impress! -Mary Kisinger, Medicine Hat, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Line a 1-1/2-qt. bowl with plastic wrap. Place in freezer 30 minutes. In a large bowl, beat cream until it begins to thicken. Add milk and creme de menthe; beat until soft peaks form. Quickly spread onto bottom and up sides of bowl to within 1/2 in. of top. Freeze 2 hours or until firm. Spread chocolate ice cream over mint layer. Freeze 1 hour or until firm., Spoon vanilla ice cream into ice cream shell, spreading to completely cover the top of the shell. Cover and freeze overnight., Invert bombe onto a serving plate. Remove bowl and plastic wrap. Top with wafers. Cut into wedges. If desired, top with chocolate syrup and candies.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST MINT CHOCOLATE COOKIES
Tender cookies with milk chocolate chips and peppermint extract.
Provided by MIZBRAND
Categories Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 72
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.4 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 61.9 mg, Sugar 7.5 g
MINT CHOCOLATE BONBONS
Steps:
- Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
- Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
- Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
- Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
- Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.
CHOCOLATE BOMBE
This special dessert is a family tradition for Christmas dinner at our house. It's not too rich after a big meal, and it can be made ahead to give you time for other last-minute preparations. I've always loved trying new recipes, desserts especially.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 1-qt. round bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1-2 hours or until firm. , In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and salt. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla and rum extract if desired. Refrigerate until cooled., Meanwhile, in a microwave-safe bowl, melt chocolate in water at 50% power for 30 seconds; stir until smooth. Gradually whisk into custard mixture. Beat remaining cream until stiff peaks form. Fold into chocolate mixture along with dates and nuts. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.
Nutrition Facts :
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
- In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
- Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
- Cover and freeze until solid, at least 5 hours or overnight.
- Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
- Enjoy!
MALT BALL BOMBE
A hard chocolate shell surrounds layers of vanilla and chocolate ice cream enhanced with the flavor of malted milk powder. Each ball, made in two half-moon metal molds, can easily serve two people.
Provided by Martha Stewart
Yield Makes 5 to 6 Balls
Number Of Ingredients 4
Steps:
- Chill molds in the freezer. Beat chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Wearing rubber gloves, remove molds one at a time from freezer; fill them with chocolate ice cream, pushing down on ice cream to prevent air pockets. Make the top even and smooth; return filled molds immediately to freezer. Let chocolate ice cream become firm, but not too hard to spoon out, about 1 hour. Remove molds from freezer one at a time; use a 1-ounce ice-cream scoop or round tablespoon to scoop out ice cream from center, leaving 1/2-inch border around edges. Return molds immediately to freezer.
- Soften the vanilla ice cream as above. Add the malted milk powder, and stir just to combine. Remove molds from freezer, and fill each center with malted vanilla ice cream, smoothing top with an offset spatula. Return to freezer, and chill until firm, 1 hour more.
- Working with two molds at a time, remove from freezer; dip in warm water for a few seconds. Use your finger to gently slide ice cream out of molds. Match two halves, flat sides together; wrap in plastic wrap. Gently press halves together; return to freezer. Repeat with remaining molds. Let balls harden, about 1 hour.
- Melt chocolate in the top of a double boiler, or a heatproof bowl, over a pot of barely simmering water. When melted, remove from heat; stir chocolate occasionally to let it cool, 8 to 10 minutes. Place a wire rack over a rimmed baking sheet; set aside. Remove 1 malt ball at a time from freezer; dip in melted chocolate. Using a spoon or small offset spatula, very quickly turn to coat ball and lift out of chocolate. Place on wire rack, and let excess chocolate drip off (chocolate will adhere to wire rack if allowed to sit too long). Gently transfer malt-ball bombe to a waxed paper-lined tray; return to freezer before chocolate is completely set. Repeat process with remaining balls. If not serving immediately, wrap each ball in plastic wrap after it is completely frozen. Serve on plates with forks.
HOT CHOCOLATE BOMBS
Gift these gorgeous hot chocolate bombs to family and friends. Encased in chocolate and filled with mini marshmallows, simply stir into hot milk to serve
Provided by Liberty Mendez
Categories Drink
Time 34m
Number Of Ingredients 5
Steps:
- Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
- Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
- Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
- Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
- To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.
Nutrition Facts : Calories 223 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
More about "mint chocolate bombe recipes"
MINT HOT CHOCOLATE BOMBS - RECIPE GIRL®
From recipegirl.com
Ratings 1Calories 582 per servingCategory Drinks
- In a glass bowl, melt the chocolate in the microwave for 15 second bursts, stirring after each burst, until melted and smooth.
- Heat 1 cup of milk, and pour into a mug (use microwave or on stovetop). Place one Hot Chocolate Bomb in the bottom of the mug, and pour the heated milk over the top. The Hot Chocolate Bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa and mints into the milk, top with whipped cream and a few more marshmallows, if desired. Enjoy!
MINT HOT CHOCOLATE BOMBS RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 1 hr 30 minsCategory Beverage, DessertCalories 59 per serving
- Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir fully and scraping down the sides of the bowl with a rubber spatula, then continue to microwave at 15-second intervals, stirring and scraping between each one, until almost completely melted. Continue to stir so that the heat of the chocolate melts the unmelted pieces. Check the temperature to make sure that the chocolate reads between 88 and 90 degrees F. If it goes over 90 degrees, stir in an additional ounce of chocolate until melted to bring it back down to 88 to 90 degrees. If you are using two molds, you can do 10 ounces then add in 2 ounces, if needed. You don’t want that chocolate to sit too long and have to be reheated again if you only have one mold. If you do not temper the chocolate with a thermometer and this process, the chocolate can turn out chalky or discolored instead of shiny.
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to coat as evenly as possible and taking special care around the top and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
- Remove from the refrigerator and spoon another heaping spoonful into the molds one at a time - do not add chocolate to each cavity at once because it will start to cool too quickly and become thick, gritty, and hard to work with. Use the back of the spoon to work the second layer of chocolate around making sure to build up the rim, you want a slightly thicker edge to ensure they don’t crack. Freeze for 10 minutes.
- Remove from the freezer and put on the food-safe gloves and gently remove the chocolate shells from the molds. Repeat steps 1 through 4 if using a single mold.
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