n 1 qt saucepan heat chocolate chips and shortening over low
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
ke completely.
Make the chocolate espresso whipped garlache:
In
emove from heat.
Add mint-flavored chocolate morsels; stir until morsels
Chop the chocolate into small pieces and put
In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to full rolling boil over moderate heat, stirring constantly.
Remove from heat.
Add mint chocolate morsels; stir until morsels are melted and mixture is smooth.
Stir in nuts and vanilla extract.
Pour into foil-lined 8-inch square pan.
Chill until firm.
Boil first five ingredients over medium heat in a heavy saucepan for 5 minutes (rolling boil).
Remove from heat.
Stir in morsels and vanilla.
Stir until morsels melt and fudge looks glazed.
Pour into greased pan.
Let cool and cut into squares.
up sweetened condensed milk with chocolate chips.
Microwave on High
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
aucepan over low hear, melt chocolate chips w/ 1 cup sweetened
Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.
parate double boiler, melt the chocolate, being careful not to
irm.
For the chocolate topping, melt chocolate and oil in a
ntil butter is melted. Add chocolate chips and stir until partially
In heavy saucepan, melt margarine, add sugar and milk.
Bring to rolling boil, stirring constantly.
Continue to boil over medium heat for 5 minutes, stirring.
Remove from heat and add chocolate chips and mints, stir until chocolate is melted and mixture is smooth.
Add vanilla, marshmallow cream and nuts.
Pour into greased pan or pan lined with foil and sprayed with cooking spray.
our half and half and mint leaves into the top of
In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
Place the chocolate stars in a double boiler. As soon as the water comes to a boil, remove from heat and let stars melt. Whip the whipping cream. Add the flavoring. Add melted chocolate and keep whipping until blended. Can add chopped nuts. Pour in 9 x 13-inch pan. Refrigerate.
Melt chocolate and butter in double boiler.
Cool.
Add eggs, extract and sugar.
Beat thoroughly.
Add flour and salt and beat until blended.
Spread in a 9 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes.
Cool.