engthwise.
Fill bottom of trifle bowl (or other large glass
n 1 qt saucepan heat chocolate chips and shortening over low
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
Divide chopped cakes between 4 (13.5 oz) glasses. Top with custard. Place glasses on a tray.
Heat heavy cream and chocolate over a double boiler for 2-3 mins, stirring, until chocolate melts and mixture combines. Let cool slightly then whisk in egg yolks. Whip egg whites to soft peaks then gradually whisk in sugar until thick and glossy. Fold into chocolate mixture, in 2 batches.
Distribute between serving glasses and smooth surface. Cover with plastic wrap and chill for 3 hours, or until firm. Decorate with chocolate curls.
Chop the chocolate into small pieces and put
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.
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
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.
rom heat and stir in chocolate until melted.
Pour into
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
dough portion around 1 mint. Repeat with remaining dough portions
Whip the egg whites stiff, adding the sugar. Beat.
Add the salt and chocolate mint chips.
Mix.
Preheat oven to 325\u00b0.
Drop mixture by teaspoonfuls onto cookie sheet lined with wax paper. Put in oven and turn off heat.
Leave in oven about 12 hours.
If using plain chocolate chips, add mint flavoring.
andy canes and the mini chocolate chips well.
Scoop out
Cream sugar and shortening together; add all but flour, carrot, chocolate drops and coconut.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full sized one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Mint Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.
ater until melted.
Add chocolate until partially melted.
Remove