Chocolate Mint Creams Recipes

CHOCOLATE MINT CREAMS

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

CHOCOLATE PEPPERMINT CREAMS

Steps:

• Line a couple of trays with some grease proof paper and set aside.
• Whisk the egg white in a large bowl until fluffy but not stiff.
• Sift in the icing sugar into the egg white and mix until combined into a dough.
• Knead in the peppermint exact. I use about half a teaspoon but you can use as much or as little as you like.
• Take a small amount of the dough and roll into a ball. Place onto your pre-lined trays and gently press into a circle, about 5mm thick. Repeat until you have used all the dough.
• Transfer the tray to the fridge for a minimum of 2 hours or ideally overnight.
• To finish, break the chocolate up into a bowl and gradually melt in short bursts in the microwave or over a Bain Marie. Dip your peppermint creams in the chocolate, one at a time, and place back onto the lined trays.
• Return to the fridge for a few hours to set the chocolate.

CHOCOLATE MINT CREAMS

Steps:

• Stir together flour and baking soda and set aside.
• In a medium saucepan heat together brown sugar, butter and water until melted.
• Add chocolate chips and melt in butter and sugar mixture.
• Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
• Add eggs into chocolate mixture and beat.
• Stir in flour mixture until mixed well.
• Chill for 2 hours, any more and the dough will be too firm.
• Take 1 tablespoon of dough and roll into a ball.
• Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
• Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
• Remove from oven and swirl the soft mints like frosting.
• Place on cookie racks until the mints firm.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.