CHOCOLATE BLITZEN MARTINI
An amazing Adult Chocolate Martini!
Provided by Tobi Tuttobene @catnt2
Categories Cocktails
Number Of Ingredients 6
Steps:
- Rim glass with hot Melted Chocolate.
- Dip glass in Chocolate Sprinkles.
- Blend Vodka, Creme de Cacao, Bailey's and Ice Cream Do not blend the ice cream to a liquid. Let it maintain some of it's thickness.
- Pour into chocolate rimmed glass. Add Chocolate Sprinkles on top.
- Enjoy!
CHOCOLATE MINT CANDY
I never made candy before until I tried this recipe. Now I make it every holiday. -Kendra Pedersen, Battle Ground, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MINT LIQUEUR
My grandmother, God rest her soul, loved to dabble with these recipes that involved liqueur. Here is one that she gave me eons ago....hope you enjoy! :-)
Provided by Terry Assunto
Categories Other Drinks
Number Of Ingredients 6
Steps:
- 1. Stir vodka, sugar syrup, vanilla and peppermint in a 4-cup jar until blended well. Close, store 1 week. Makes 1 1/4 pints.
- 2. BASIC SUGAR SYRUP: 1 1/2 c. firmly packed light brown sugar 1 C. white granulated sugar 2 C. water Combine sugars in water in a large saucepan. heat to boiling, stirring often. Lower heat, simmer 5 minutes. Pour syrup into glass container and cool to room temperature before preparing liqueur. Makes 3 1/2 c.
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