Indulge in a refreshing and invigorating culinary experience with our delectable frozen chocolate mint leaves. These delightful treats combine the crisp, cool essence of mint with the rich, velvety indulgence of chocolate, creating a symphony of flavors that will tantalize your taste buds.
Our collection of recipes offers a variety of ways to enjoy this minty chocolate delight. From simple and quick no-churn ice cream to elegant and sophisticated mousse, our recipes cater to all skill levels and preferences. Whether you are a seasoned baker or a novice cook, you will find a recipe that suits your culinary expertise.
Dive into the creamy delight of our frozen chocolate mint ice cream, made with just a handful of ingredients and requiring no special equipment. Experience the airy, light texture of our frozen chocolate mint mousse, perfect for special occasions or when you crave something truly decadent. Delight in the simplicity of our frozen chocolate mint leaves, a quick and easy snack that packs a flavorful punch.
FROZEN CHOCOLATE MINT DESSERT
"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts :
FROZEN CHOCOLATE-PEPPERMINT BùCHE DE NOëL
Provided by Dede Wilson
Categories Milk/Cream Mixer Egg Dessert Freeze/Chill Christmas Frozen Dessert Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 29
Steps:
- For sauce:
- Place chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Do ahead can be made 1 week ahead. Cool, cover, and chill. Rewarm, uncovered, in microwave in 15-second intervals and whisk before using.
- For chocolate leaves:
- Stir chocolate in small saucepan over low heat until melted and smooth. Remove from heat. Using pastry brush, brush chocolate on underside (veined side) of 1 leaf to coat completely (do not allow chocolate to drip over edge of leaf). Place leaf, chocolate side up, on small foil-lined baking sheet. Repeat with remaining leaves. Chill, uncovered, until chocolate coating is cold and firm, at least 1 hour. Working with 1 leaf at a time, carefully peel green leaf away from chocolate. Return chocolate leaf to same sheet; discard green leaf. DO AHEAD: Can be made 3 days ahead. Cover with plastic wrap and chill.
- For cake:
- Position rack in center of oven and preheat to 375°F. Line 15 x 10 x 1-inch baking sheet with parchment. Coat paper with nonstick spray and dust with cocoa.
- Sift 1/2 cup sugar, cake flour, 1/4 cup cocoa, baking powder, and salt into small bowl. Using electric mixer, beat egg yolks in large bowl until thick. Beat in oil, 2 tablespoons water, and vanilla. Gradually add dry ingredients, beating just until blended. Using clean dry beaters, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Spread batter evenly on prepared baking sheet.
- Bake cake until puffed and tester inserted into center comes out clean, about 12 minutes. Cool cake in pan on rack 10 minutes. Sift light layer of cocoa over large smooth kitchen towel (not terry cloth). Cut around pan sides. Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side. Peel off parchment. Starting at long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside). Place cake, seam side down, on work surface; cool completely.
- Microwave ice cream in 10-second intervals until barely softened. Unroll cake on work surface but leave on cloth. Dollop ice cream over cake by spoonfuls. Gently spread ice cream into even layer, leaving 1-inch plain border on long side opposite cloth border. Sprinkle ice cream with crushed candy. Using cloth as aid and starting at cloth border, roll up cake, enclosing ice cream in cake. Place cake, seam side down, on long platter; cover with plastic wrap. Freeze cake at least 8 hours or overnight.
- For meringue:
- Using electric mixer, beat egg whites and cream of tartar in large bowl to soft peaks. Gradually add sugar, beating until stiff but not dry. Beat in vanilla.
- Cut off 1/8 of cake at angle at 1 end. Press cutoff part onto center of 1 side of log, cut side in. Spread meringue all over top, sides, and ends of cake. Using fork, make long grooves in meringue down length of cake and in circles on ends to resemble tree bark. Freeze cake until meringue is cold and firm, at least 3 hours. Using torch, brown meringue in random spots. Return cake to freezer. DO AHEAD: can be made 2 days ahead. Cover and keep frozen.
- Garnish cake with chocolate leaves, fresh mint sprigs, and small candy canes. Cut cake crosswise into 1-inch-wide slices. Drizzle with warm chocolate sauce.
CHOCOLATE-MINT LEAVES
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
- Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.
Tips:
- Choose fresh mint leaves: Fresh mint leaves will provide the best flavor and aroma to your frozen chocolate treats. Look for leaves that are bright green and free of blemishes.
- Wash and dry the mint leaves thoroughly: This will help to remove any dirt or debris from the leaves. Be sure to pat the leaves dry with a clean towel before using them.
- Freeze the mint leaves in a single layer: This will help to prevent the leaves from sticking together and make them easier to use. You can freeze the leaves on a baking sheet lined with parchment paper or in a freezer-safe container.
- Store the frozen mint leaves in an airtight container: This will help to keep the leaves fresh and prevent them from drying out. Frozen mint leaves can be stored for up to 6 months.
Conclusion:
Frozen chocolate mint leaves are a versatile and delicious treat that can be used in a variety of recipes. They can be added to smoothies, shakes, cocktails, and desserts. You can also use them to make chocolate mint tea or simply enjoy them as a snack. With a little planning, you can have frozen chocolate mint leaves on hand all year long. So next time you're looking for a refreshing and minty treat, reach for a handful of frozen chocolate mint leaves.
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