n 1 qt saucepan heat chocolate chips and shortening over low
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
irm.
For the chocolate topping, melt chocolate and oil in a
br>beat the marshmallow cream, mint extract and green food coloring
Chop the chocolate into small pieces and put
In 3-cup bowl combine wafers and margarine.
Press mixture firmly onto bottom of container.
In medium mixing bowl beat the marshmallow cream, mint extract and green food color with an electric mixer on medium speed until smooth.
Fold in 1/2 cup of the semi-sweet chocolate pieces.
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.
Crush wafers; sprinkle 2/3 of crumbs in bottom of 9 x 13-inch pan.
Cream butter and powdered sugar together; add the beaten egg yolks, melted chocolate and nuts.
Fold in stiffly beaten egg whites and vanilla.
Spoon on top of crumbs; cover with remaining crumbs.
Freeze until solid.
Cover with chocolate chip mint ice cream.
Freeze.
Keeps well in freezer.
Microwave chocolate baking squares in a microwave-safe bowl
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.
Combine first 8 ingredients and bake in 9 x 13-inch pan at 350\u00b0 for 30 minutes.
Cool and frost with next 3 ingredients (mixed).
Melt together chocolate chips and butter.
Glaze the squares with this mixture.
Put in refrigerator to set the glaze.
parate double boiler, melt the chocolate, being careful not to
n top to cover the chocolate mint, smooth top and pipe the
ntil butter is melted. Add chocolate chips and stir until partially
Melt chocolate and margarine together over hot water.
Mix thoroughly and drizzle over the cool, firm filling.
Tilt cake back and forth until glaze covers surface.
Refrigerate for at least 5 minutes.
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.
Beat sugar, butter and peppermint flavoring until smooth. Spread on cake layers.
Melt chocolate chips and butter.
Spread on peppermint layer.
Sprinkle crushed candy cane on top. Refrigerate 15 minutes to set, then cut.
Melt chocolate and butter over low heat.
Cool slightly.
Mix flour and sugar and stir into chocolate mix.
Add eggs and vanilla; mix well.
Pour into a 9 X 9 pan.
Bake 20 minutes at 350\u00b0.