FROZEN HOT CHOCOLATE MARTINI
Steps:
- Empty 1 envelope hot cocoa mix onto a saucer. Put some water into another saucer. Dip the rims of 4 martini glasses into the water and shake off any excess. Dip them in the hot cocoa mix. (Save the remainder for garnish.)
- In a blender, combine the remaining the hot cocoa mix, milk, vodka, and ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and remaining cocoa mixture.
FROZEN CHOCOLATE "FRANGO" MINTS
This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
Provided by Chef PotPie
Categories Candy
Time 1h15m
Yield 18 candy liner cups, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using electric mixer, beat butter and sugar together until light and fluffy.
- Add melted chocolate and continue beating until thoroughly mixed.
- Add egg yolks and beat again until fluffy.
- Beat in peppermint extract.
- Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
- Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.
FROZEN MINT CHOCOLATE CHECKERBOARD
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Categories Liqueur Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Bake Frozen Dessert Mint Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make ice cream:
- Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).
- Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in liqueur. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
- Make cake while custard chills:
- Preheat oven to 350°F. Line bottom of square baking pan with wax or parchment paper.
- Melt chocolate with water in a small heavy saucepan over very low heat, stirring, then cool to lukewarm.
- Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a handheld. Fold in melted chocolate.
- Beat egg whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/3 cup sugar 1 tablespoon at a time and continue to beat until whites just hold stiff peaks, about 5 minutes. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spread batter evenly in baking pan and bake in middle of oven until puffed and a wooden pick or skewer inserted in center comes out with crumbs adhering, 30 to 35 minutes. Transfer pan to a rack, then cover top of cake with 2 layers of dampened paper towels and let stand 5 minutes. Remove towels and cool cake completely in pan (cake will deflate as it cools). Sift 1 1/2 tablespoons cocoa over cake, then loosen edges with a sharp knife. Invert a wax-paper-lined baking sheet over cake and invert cake onto it, then gently peel off wax paper now on top.
- Freeze custard while cake cools:
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until firm but still spreadable, about 30 minutes.
- Assemble checkerboards:
- Oil milk carton, then line bottom and long sides with a sheet of plastic wrap, leaving at least a 2-inch overhang.
- Trim cake to form a 7 1/2- by 6 1/4-inch rectangle (reserve trimmings for another use), then cut rectangle lengthwise into 5 (7 1/2- by 1 1/4-inch) strips. Using thin metal spatula, arrange 2 strips on bottom of carton, flush against each long side. Fill space between strips with ice cream (preferably using a small offset metal spatula). Arrange 1 cake strip down center of carton (on top of ice cream) and fill spaces on both sides of cake with ice cream. Arrange remaining 2 cake strips against long sides of carton (on top of ice cream) and fill space between them with ice cream. (There will be some leftover ice cream.) If ice cream becomes too soft during assembly, freeze until just firm enough to work with, about 15 minutes. Cover top with plastic wrap overhang, then freeze until dessert is hardened, at least 8 hours.
- To serve, unwrap overhang and invert carton onto a chilled platter, using plastic wrap to help pull cake from carton. Trim sides evenly to neaten loaf if necessary (ice cream may ooze a bit on sides), then sift remaining 1 1/2 tablespoons cocoa over top. Cut into slices with a sharp knife.
More about "frozen mint chocolate boccacino recipes"
FROZEN MINT HOT CHOCOLATE RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 3Difficulty Easy
MINT CHOCOLATE LASAGNA - THE RECIPE REBEL
From thereciperebel.com
CAPRESE PASTA BAKE | READY SET EAT
From readyseteat.ca
FROZEN MINT CHOCOLATE BOCCAC. - COOK AND POST
From cookandpost.com
GARLIC & HERB MARINATED BOCCONCINI | CRAVING SOMETHING HEALTHY
From cravingsomethinghealthy.com
32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN AND AGAIN
From allrecipes.com
FROZEN MINT CHOCOLATE CHIP PIE RECIPE | HANDLE THE HEAT
From handletheheat.com
FROZEN MINT CHOCOLATE CHIP PIE RECIPE | RECIPES.NET
From recipes.net
FROZEN COCONUT MOJITO RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
MARINATED BOCCONCINI | CANADIAN LIVING
From canadianliving.com
PEPPERMINT FROZEN HOT CHOCOLATE - DOMESTICALLY SPEAKING
From domestically-speaking.com
CANTALOUPE AND BOCCONCINI CHEESE SALAD - CANADA'S FOOD GUIDE
From food-guide.canada.ca
BOCCONCINI RECIPES - HEALTHY FOOD GUIDE
From healthyfood.com
39 EASY AND TASTY BOCCONCINI RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
FRESH HERB MARINATED BOCCONCINI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CHOCOLATE MINT COOKIES - THE RECIPE REBEL
From thereciperebel.com
BOCCONCINI CAPRESE FLATBREAD RECIPE | HELLOFRESH
From hellofresh.ca
MINT CHOCOLATE CHIP BUTTERCREAM FROSTING - BAKE IT WITH LOVE
From bakeitwithlove.com
FROZEN MINT CHOCOLATE DESSERT - SIMPLY SATED
From simplysated.com
25 BOCCONCINI CHEESE RECIPES I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-1-or-2 #low-protein #healthy #very-low-carbs #beverages #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love