CHOCOLATE-PEPPERMINT SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Winter Bon Appétit Small Plates
Yield Makes About 1 3/4 Cups
Number Of Ingredients 4
Steps:
- Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)
CHOCOLATE-PEPPERMINT SAUCE FOR TWO
This is great over ice cream, but it's also wonderful poured over angel food cake or pound cake. Try orange extract or maple extract, too; you can really have fun with this sauce depending on how many extracts you keep on hand.
Provided by Lennie
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a one-cup glass measuring cup, stir together sugar and cream, then stir in chocolate chips.
- Microwave, uncovered, on Medium (275 watts) until chocolate is softened, 1 to 2 minutes.
- Stir in extract until smooth.
- Serve warm over ice cream.
- Refrigerate any leftover sauce.
PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE
Categories Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Frozen Dessert Mint Chill Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make ice cream:
- Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours.
- Make cream puff pastry:
- Preheat oven to 400°F. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
- Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
- Bake pastries 20 minutes. Reduce oven temperature to 350°F. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Ice cream and pastries can be made 1 week ahead. Keep ice cream frozen. Enclose pastries in resealable plastic bag; freeze. Thaw pastries before continuing.)
- Make chocolate sauce:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softens, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
- Cut pastries crosswise in half. Place 1 scoop ice cream into bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints. Garnish with mint sprigs.
CHOCOLATE PEPPERMINT SAUCE
Make and share this Chocolate Peppermint Sauce recipe from Food.com.
Provided by Northern_Reflectionz
Categories Sauces
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine chocolate and water in saucepan.
- Melt.
- Add sugar and salt.
- Cook, stir til sugar dissolves.
- Add butter, peppermint and nuts.
- Stir to mix.
- Store in covered container in fridge.
CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO
Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined.
PEPPERMINT STICK SAUCE
This pepperminty sauce is one of my favorite Christmas gifts to give. I package it in a decorative jar, then add a container of chopped nuts to sprinkle over the topping.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
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- Place the sweetened condensed milk, butter, syrup and cocoa powder in a heavy bottom medium saucepan. Heat on medium-low, stirring occasionally, until the butter is melted and the mixture is hot. Remove from the heat, add the chopped chocolate and stir until blended. Allow the mixture to rest for 1-2 minutes, then stir again or until the chocolate is completely melted and the mixture is velvety smooth. Add the vanilla extract, salt and peppermint extract. Stir until well blended. Add 1 tablespoon of cream and stir to incorporate. Add 1 or 2 more tablespoons of cream as needed for desired consistency.
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