Chocolate Peppermint Sauce Recipes

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

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.

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.)

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

Steps:

• For 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. (Ice cream can be made 1 week ahead. Keep ice cream frozen.).
• For Cream Puff Pastry: Preheat oven to 400 degrees. 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" mounds of dough onto sheet, spacing about 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 degrees. 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. (Pastries can be made 1 week ahead. Enclosde pastries in resealable plastic bag; freeze. Thaw pastries before continuing.).
• For Chocolate Sauce:.
• Bring cream to a simmer in a heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softenes, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.).
• To assemble: Cut pastries crosswise in half. Place 1 scoop of ice cream onto 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 and garnish with mint sprigs.

Steps:

• Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined.

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.

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.