Mint Chocolate Whipped Cream Recipes

CHOCOLATE MOUSSE WITH PEPPERMINT WHIPPED CREAM

Steps:

• Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken and are lighter in color, about 3-4 minutes.
• Meanwhile, in a medium saucepan over medium heat warm up ½ cup heavy cream.Add a splash of the warm cream to the whisked egg yolks and stir gently. (We are shocking the eggs so they don't get too hot too fast and scramble.)Add the eggs with the rest of the milk into the saucepan. Cook mixture until thickened, 2 minutes, stir constantly.
• Take off of the heat and stir in chocolate until melted.
• Meanwhile, add the remaining ½ cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks, 2-3 minutes.
• Very carefully fold the whipped heavy cream into the chocolate mixture. Divide the chocolate mousse between two bowls or glasses. You could also make 4 smaller portions if you prefer.Place in the refrigerator for 2-3 hours to set.
• Before serving top with the peppermint whipped cream and your choice of topping. Some of my favorites include: Mint Oreos, Andes Mint Candies, Chocolate Shavings, or Candy Canes.
• Add cream and sugar to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks 2-3 minutes. Add in a couple drops of peppermint extract or more to taste. Serve on top of the chocolate mousse.

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE MINT WHIPPED CREAM

Steps:

• Whip cream till peaks form.
• Add extract and chocolate sauce.