Best 9 Chocolate Mint Baked Alaska Recipes

BAKED-ALASKA TREE

Steps:

• Open a standard manila file folder. Roll it into a cone with an 8-inch diameter; tape to seal. Cut off excess to make a flat base with a 7 1/2-inch diameter. Roll a similar-size piece of parchment; fit inside cone. Place cone in a pot, tip down (to hold it upright). Pulse wafers in a food processor with 1/3 cup sugar; add butter and salt and pulse to moisten crumbs.
• Spread chocolate ice cream into cone in a 1-inch-thick layer (leaving center hollow). Freeze 15 minutes. Fill with peppermint ice cream. Pat 1 1/2 cups crumbs evenly on top. Freeze upright, point-down in pot, at least 8 hours and up to 3 days. Invert on a serving plate; remove mold and parchment. Let stand until slightly softened, 5 minutes. Pat remaining crumbs over outside of cone. Return to freezer.
• Whisk egg whites and remaining 1 cup sugar in the heatproof bowl of a stand mixer and place over a pot of simmering water. Whisk constantly until sugar dissolves and egg whites are warm to the touch, about 3 1/2 minutes. Place bowl in stand mixer fitted with whisk attachment and whip, starting on low speed and gradually increasing to medium-high, until egg whites are foamy. Add cream of tartar and continue to whip until stiff, glossy peaks form. Fold in cornstarch and vanilla. Transfer to a pastry bag fitted with a large round tip (such as Ateco #806)
• Starting at bottom of tree, and holding tip perpendicular to it, pipe upward, dragging meringue into teardrop shapes for a snowy effect. Lightly brown meringue with a kitchen torch. To serve, cut a piece from tip to base, then slice crosswise. (Cake can be made up to 3 days ahead; freeze it whole before piping on meringue.)

HOLIDAY BAKED ALASKA

Steps:

• Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
• Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
• Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
• In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
• When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
• With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
• Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
• Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.

SPUMONI BAKED ALASKA

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.

CHOCOLATE MINT BAKED ALASKA

Steps:

• Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
• Stir until chips are melted and mixture is smooth.
• Add chocolate wafer crumbs, stir until well blended.
• Press into bottom of 9-inch springform pan, freeze until firm.
• Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
• Stir until chips are melted and mixture is smooth.
• Cool to room temperature.
• In a large bowl, whip the ice cream until smooth but not melted.
• Gradually stir in chocolate mixture (flecks will appear in ice cream).
• Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
• Using spatula, smooth to form dome.
• Freeze until firm.
• Remove sides of pan.
• Preheat oven to 450?°F.
• In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
• Gradually add sugar, beat until stiff peaks form.
• Spread meringue over ice cream and crust to cover completely, swirl to decorate.
• Bake at 450°F for 4-6 minutes or until lightly browned.
• Serve immediately!

BAKED ALASKA

Steps:

• For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes.
• Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes.
• Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days.
• For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks.
• Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome.
• Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve.

CHOCOLATE BAKED ALASKA

Steps:

• For the ice cream: Preheat the oven to 350 degrees F. Brush 1 baking sheet with almond oil; set aside. Place the almonds on another baking sheet and toast them until light golden brown, 5 to 7 minutes. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups sugar and 1/2 cup water and cook over medium-high heat, without stirring, until a medium amber color. Remove the caramel from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely. Coarsely chop and reserve. Heat the milk, cream and 1/2 cup sugar in a medium saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed until pale yellow and ribbons form, 3 to 5 minutes. Remove the bowl from the stand and slowly whisk in the hot chocolate mixture. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened and the mixture coats the back of the spoon. Do not allow the mixture to boil! Pour the mixture through a fine mesh strain into a bowl set over an ice bath and stir in the coffee liqueur, vanilla and salt. Stir until the mixture is cold. Place a piece of plastic wrap directly on top of the custard and chill completely in the refrigerator, at least 4 and up to 24 hours. Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the coarsely chopped almond brittle. Spray a 2 quart glass bowl with cooking spray, line with plastic wrap and spray the plastic wrap. Scrape the ice cream into the bowl and smooth the top. The ice cream will not fill the bowl; you're looking for the larger surface of the ice cream to be about 8 inches in diameter. Press more plastic wrap over the top and freeze until solid, at least 4 hours. For the cake: Preheat the oven to 325 degrees F. Butter 1 (9-inch cake) pan and line the bottom with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth. Scrape the batter into the prepared pan and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in the pans on a baking rack for 20 minutes. For the meringue: Preheat the oven to 500 degrees F. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer. Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and almond extracts and the chocolate and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue.
• To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately.

CHOCOLATE MINT COOKIES

Steps:

• In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

CHOCOLATE MINT COOKIES I

Steps:

• In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
• At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

CHOCOLATE BAKED ALASKA

Steps:

• Heat oven to 350F degrees degrees.
• Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
• 8 x 8 x 2 inches.
• Mix in remaining ingredients except chocolate chips.
• Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
• Sprinkle with powdered sugar if desired.
• Cake can be mixed in bowl if desired.
• Cut ice cream lengthwise into halves.
• Place one half on plate.
• Freeze.
• Return remaining ice cream to freezer for another use.
• Prepare cake as directed except.
• Mix in bowl and grease and flour pan.
• Bake as directed.
• Cool.
• Cover cookie sheet with aluminum foil.
• Place cake on cookie sheet.
• Place ice cream on cake 1 inch from one side.
• Trim the other side of cake around ice cream, leaving a 1 inch edge.
• Freeze cake and ice cream.
• Heat oven to 500 degrees.
• Beat egg white and cream of tartar until foamy.
• Beat in brown sugar, 1 tablespoons at a time.
• Continue beating until stiff and glossy.
• Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
• Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
• Trim foil to edge of meringue, transfer cake to serving plate.
• Cut into 6 slices.
• Cut each slice into halves.
• Serve immediately.