Mint Chocolate Heavenly Hello Recipes

HEAVENLY MINT BROWNIE DESSERT

Heavenly Mint Brownie Dessert image

This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible. -Rebekah Radewahn, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
2 large eggs, room temperature
1 cup sugar
1/8 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour
12 mint Andes candies, chopped
FILLING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 package (10 to 12 ounces) white baking chips
1 tablespoon shortening
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
12 mint Andes candies, chopped
GANACHE:
9 ounces semisweet chocolate, chopped
1 cup heavy whipping cream

Steps:

Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies., Spread into a greased 9-in. springform pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and, if desired, food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly., Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.

Nutrition Facts : Calories 669 calories, Fat 49g fat (30g saturated fat), Cholesterol 122mg cholesterol, Sodium 221mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 3g fiber), Protein 8g protein.

HEAVENLY CHOCOLATE-RASPBERRY TORTE

Heavenly Chocolate-Raspberry Torte image

Found this on the Pillsbury site it is a recipe for the 2006 Bake-Off. It looks heavenly! Submitted by Pat Freymouth from Colorado Springs, Co. It says that darkchocolate is the prefect complement to the subtle raspberry in this luscious dessert. Haven't tried it as yet - but it looks and sounds fantastic. let's see what happens. Haven't allowed for cooling or resting time.

Provided by Manami

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (12 ounce) bag hershey's special dark chocolate chips
1 (6 ounce) conatiner yoplait original 99% fat free raspberry yogurt
6 nature valley Roasted Almond Crunchy Granola Bars (3 puches from 8.9 oz box)
1 cup egg white (about 7)
2 tablespoons fat-free half-and-half
1 teaspoon fat-free half-and-half
2 teaspoons raspberry flavored syrup (for coffee) or 2 teaspoons red raspberry flavored syrup (for pancakes)
1/4 cup powdered sugar
nonstick cooking spray
fresh raspberry, garnish (optional)
fresh mint leaves, garnish (optional)

Steps:

Heat oven to 350°F.
Lightly spray 9" round cake pan bottom and sides with cooking spray.
Line bottom with parchment paper and then coat bottom and sides with cooking spray.
Reserve 1/2 cup of the chocolate chips for glaze; place remaining chips in medium microwaveable bowl(or place in top of double boiler).
Stir in yogurt until chips are coated.
Microwave on HIGH in 1 minute increments, stirring after each, until chips are completely melted(or heat in double boiler over simmering water, stirring frquently, until melted).
Stir in crushed granola bars and egg whites until well blended.
Bake 20-30 minutes or until sides of torte has risen and torte is shiny but firm when touched. (If center rises, torte has OVERBAKED).
Refrigerate until chilled, about 1 hour.
In small microwavable bowl, microwave reserved 1/2 chocolate chips and the half & half on HIGH in 30-second increments, stirring after each, until melted.
Cool slightly, about 2 minutes.
Place wire rack upside down over rack and pan over.
Remove pan and parchment papaer.
Pour chocolate mixture over torte; spread over top and serve onto serving plate.
In small bowl, mix syrup and sugar in small resealable food-storage plastic seal bag, and cut tiny hole in one corner.
Drizzle over top of torte in spiral pattern; gently run toothpick back through spiral pattern to feather.
Refrigerate until glaze is set and firm to the touch, about 20 minutes.
Before serving, garnish tray and/or individual dessert plates with raspberries and mint.
Cut torte into wedges with warm, dry knife cleaning knife between cuts.
Store in refrigerator.
*To crush granola bars, unwrap and place in plastic bag, use rolling pin to crush.

Nutrition Facts : Calories 171.8, Fat 8.6, SaturatedFat 5.1, Cholesterol 0.4, Sodium 49.3, Carbohydrate 23.8, Fiber 1.7, Sugar 20.9, Protein 4.1