Dreamy Chocolate Mint Sauce Recipes

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.)

Steps:

• In a large saucepan, combine the sugar, butter, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes. Remove from the heat. Add chocolate chips and creme de menthe; whisk until smooth., Serve warm over ice cream or transfer to storage containers and refrigerate. , To serve: Scoop out desired quantity and reheat in microwave until warmed.

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.

Steps:

• In saucepan, combine sugar, margerine, water and syrop.
• Cook over medium heat stirring constantly until mixture comes to a full boil.
• Boil 3 minutes.
• Remove from heat.
• Immediately add chocolate chips.
• Beat with wire whisk or rotary beater until smooth.
• Stir in creme de menthe.
• Serve warm or cool, over icecream, cake or frozen fruit.

Steps:

• Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.