Chocolate Mint Creams Recipes

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

Steps:

• Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
• Freeze 10 min. or until firm.
• Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

Steps:

• Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
• Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
• Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Steps:

• Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
• Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
• Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.

Steps:

• Whip cream till peaks form.
• Add extract and chocolate sauce.