Chocolate Mint Tiddlywinks Recipes

WARM CHOCOLATE MINT SAUCE

Steps:

• In the top half of a double boiler, combine the 2 chocolates over simmering water.
• Meanwhile in another small saucepan, heat the water to boiling and pour it over the fresh mint leaves in another bowl. Let steep while the chocolate is melting.
• Using a sieve over a bowl, strain the mint water, reserving the water. Keep the water hot.
• Stir the chocolate occasionally until melted; then whisk in the corn syrup and mint infused hot water (don't remove the double boiler from the heat). Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

MINT CHOCOLATE PIE

Steps:

• Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
• Add KELLOGG'S® COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
• Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
• In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
• Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired

THE BEST MINT CHOCOLATE COOKIES

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.

CHOCOLATE-MINT TIDDLYWINKS

Steps:

• Lay a sheet of parchment or a nonstick baking mat (smooth side up) on a work surgace. Place the mint leaves on the sheet, face down, 2 in apart. Melt the chocolate, use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate. Working carefully, place another baking mat over the first one. Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4 in wide all around (don't worry if they're not very neat). Let the chocolate set for at least 1 hr, until firm. Gently peel off the acetate. Store in an airtight container for up to 3 days. Serve with the mint leaves showing.