WARM CHOCOLATE MINT SAUCE
A sauce can be applied in lots of different ways. You can drizzle, draw, paint or splatter with it. Sauce can also be placed in containers for dipping or served in a pitcher to pour at the table.
Provided by Food Network
Categories dessert
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In the top half of a double boiler, combine the 2 chocolates over simmering water.
- Meanwhile in another small saucepan, heat the water to boiling and pour it over the fresh mint leaves in another bowl. Let steep while the chocolate is melting.
- Using a sieve over a bowl, strain the mint water, reserving the water. Keep the water hot.
- Stir the chocolate occasionally until melted; then whisk in the corn syrup and mint infused hot water (don't remove the double boiler from the heat). Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
- Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
- Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).
DREAMY CHOCOLATE MINT SAUCE
A rich tasting dessert sauce that's reminiscent of after dinner mints. Serve warn or cool over ice cream or cake. This can also be spread on the center of a two layer cake for the chocolate mint taste. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- in 2 qt saucepan combine sugar butter, water and corn syrup.
- cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).
- boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.
- stir in creme de menthe, and whisk.
- serve as you desire.
Nutrition Facts : Calories 927, Fat 48.6, SaturatedFat 29.7, Cholesterol 61, Sodium 187.7, Carbohydrate 127, Fiber 5, Sugar 109, Protein 3.8
FRESH-MINT SAUCE
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
MINT CHOCOLATE SAUCE
This is a staple recipe! You can use this recipe for Plain chcolate suace, by just replaing the peppermint extract with vanilla. 8)
Provided by OceanIvy
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place the unsweetened chocolate & the water into a deep, 1 1/2-quart, heat resistant, casserole,heat about 45 seconds,or until smooth.
- Stir chocolate & add the sugar, corn syrup,& salt. Heat in the microwave about 9 minutes (or until candy thermometer registers 240f. IMPORTANT: Stir each minute to keep smooth.
- Slowly stir in the cream or milk & the mint extract.
- Very hot, let cool slightly before serving.
Nutrition Facts : Calories 955.2, Fat 28.8, SaturatedFat 17.6, Cholesterol 24.5, Sodium 298.5, Carbohydrate 186.6, Fiber 7.1, Sugar 123.2, Protein 11.2
SIMPLE CHOCOLATE SAUCE
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
- Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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