AFTER-DINNER MINT CREAM
This creamy syllabub is a spin on classic mint choc chip and a great way to use up leftover chocolates
Provided by Silvana Franco
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving
Nutrition Facts : Calories 595 calories, Fat 51 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Protein 3 grams protein, Sodium 0.21 milligram of sodium
COCONUT CREAM AFTER DINNER MINTS RECIPE - (4.6/5)
Provided by coconutrecipes
Number Of Ingredients 8
Steps:
- Coating: Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it's ready to pour into molds. Filling: While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey. Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section. Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold). Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. :) This makes a bunch of hearts, or maybe a dozen "mint patties" if you're using the muffin cup molding technique. Recipe submitted by Sarabeth, Ithaca, NY
AFTER DINNER MINTS
Steps:
- In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated.
HOMEMADE MINTS
David and I hosted a delicious dinner at my parents' house after our outdoor ceremony at a scenic spot. Our guests appreciated a tray of pretty, refreshing mints after the hearty meal. These mints are easy to make and have wonderful homemade flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 12-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.
Nutrition Facts : Calories 79 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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