How To make Mint Chocolate Logs
Ingredients
1
cup
butter, or margarine, softened
4
oz
cream cheese, fat-free, softened
1
each
egg white, whipped
1
oz
unsweetened chocolate, melted
1/2
teaspoon
vanilla
1/2
teaspoon
peppermint extract
1 1/2
cup
flour
3/4
cup
sugar
1/4
cup
almonds, finely chopped
1/2
teaspoon
baking powder
1/4
teaspoon
salt
1/2
cup
mint chocolate chips, melted
Directions:
Preheat oven at 375. In a mixing bowl, combine margarine, cream cheese, egg white, melted chocolate, vanilla, and peppermint extract. Add flour mixed with almonds, baking powder.
In another mixing bowl, combine flour, sugar, almonds, baking powder, and salt. Cover and refrigerate at least 1 hour, until firm.
Divide one fourth of dough into 12 pieces. Roll each piece into 2 1/2 inch long strip and place the strips 1 inch apart on unprepared baking sheets.
Repeat with remaining dough. Bake 8 to 10 minutes, or until edges are set.
Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely. Using a knife or a metal spatula, spread melted chocolate on one end of each log.
How To make Mint Chocolate Logs's Videos
Chelsea's Kitchen - S2 Episode 06 - Christmas Chocolate Mint Log
I love this recipe! Its easy, fast and delicious!
I'll keeps this comment short and sweet, like the dessert.
I do want to mention, I hope everyone has a safe and healthy holiday season. Take time to relax and enjoy the simple things that make you smile.
Here is the recipe!
1 box of Mr Christie chocolate wafers
1/2 litre of whipping cream
Food colouring
1 teaspoon Peppermint extract
Crushed candy cane
Videographer: Margaux McWatt
Nadiya Hussain's Choco-Mint Roll | This Morning
Former Bake Off winner and legend Nadiya is in the studio rustling up her easy choco-mint roll, perfect for a Christmas dessert.
Broadcast on 03/12/21
Subscribe now for more!
Stream This Morning live, every weekday from 10am on the ITV Hub ????
Like, follow and subscribe to This Morning!
Website:
Instagram:
Facebook:
Twitter:
Join Holly Willoughby and Phillip Schofield, Alison Hammond and Dermot O'Leary as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
Dr Sara and Dr Zoe answers all your health questions, stay stylish with Gok Wan and Lisa Snowdon's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis.
And did we mention we have quite a few laughs along the way too?
#thismorning #phillipandholly #alisonanddermot
Mint Chocolate Zuccotto Recipe | Sorted Food
An Italian Zuccotto with a double layer inside. A heavenly show-stopper dessert that will look brilliant on any table... the perfect way to end a meal. Combining chocolate sponge, chocolate and almond mousse and a mint choc chip cream this is... nope, just no words for it!
Get the full recipe at:
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen:
Chocolate Mint Cake Roll Finale
Chris wraps it up with Stanley's Produce.
How to make Canele Chocolate mint ice cream
Cacao! ∴∵ゞ(´ω`*) ♪
This time is chocolate mint ice with Canele coating for the summer!
You can try to make chocolate mint ice cream only without coating!
[SNS]
Twitter :
instagram :
niconico :
cookpad :
[This special material / tool]
■ Canele mold Silikomart SF 059 silicon mold
■ Peppermint Jet 27 700ml
■ Black gloves Nitrile gloves
[Ingredients]
Chocolate for canele coating: 150 g (Couverture)
Fresh cream: 200 cc
Milk: 100 cc
Egg yolks: 2
White sugar: 55 g
Mint liqueur: 45 cc
Chocolate bar: 30 g
Food color: appropriate amount
[Directions]
1. Thinly pour Couverture chocolate into a canele mold and solidify it.
2. Separate eggs into egg yolks and egg whites. (Do not use egg white)
3. Mix egg yolk and white sugar and beaten until it becomes white.
4. Whip fresh cream about 70% in another bowl. Then mix it with 3.
5. Warm up the milk just before boiling and add peppermint liqueur.
6. Pour 5 in 4 and mix, add chocolate with food color.
7. Pour it in a bat and freeze for about 3 hours.
8. Add the remaining chopped chocolate and mix the ice cream.
9. Pour the ice cream into the silicon mold of canele and freeze again.
10. Once it froze, cover the top of ice cream with coating chocolate like rid.
11. Frozen again and complete.
■ Radiation thermometer with laser point function
■ Kitchen scissors
Kita Manufacturing Co., Ltd. Kitchen Sputter KS-203
■ Camera:
SONY α 7 S II
■ Lenz:
Nikon AF-S Micro NIKKOR 60 mm f / 2.8 G ED
wDj 8 cq
TAMRON: SP 90 mm F / 2.8 Di MACRO 1: 1 VC USD (Model F 017)
SONY Vario-Tessar T * FE 24-70 mm F4 ZA OSS
■ Microphone:
RODE VideoMic Pro Rycote VMPR
3 x Viennetta Ice Cream Logs Vanilla Dulce de leche Mint Chocolate Chip Vienetta Compilation
↓↓↓↓↓↓↓ Click for Ingredient Measurements ↓↓↓↓↓↓↓
Join this channel to get access to perks:
FOLLOW US:
Instagram:
Facebook:
RELATED LINKS:
3 Delicious ICE BOX Cakes Chocolate Chip Peppermint Golden Vanilla Mocha Choc Coffee Cheesecake:
3 EASY Mini Cheesecakes No Bake Eggless Chocolate Raspberry Oreo:
3 EASY Mini Chocolate Dessert Cups COMPILATION Chocolate Mousse Pudding Cheesecake EGGLESS Do-Ahead:
EQUIPMENT/INGREDIENTS (Affiliate)
Silicone Mould:
Gloves (Similar):
Kitchen Scales:
Piping Bags:
Mini Whisk:
Turntable:
Angled Spatula:
____
#1 VANILLA
INGREDIENTS: Mould Size: 9 x 4
600mL Heavy Whipping Cream
1 Can (Approx 400ml) Sweetened Condensed Milk
Vanilla Extract or Vanilla Bean Paste
1/4 Cup Melted Dark Chocolate (This will make 2 thin sheets)
____
#2 MINT CHOCOLATE CHIP
INGREDIENTS: Mould Size: 9 x 4
600mL Heavy Whipping Cream
1 Can (395-400g) Sweetened Condensed Milk
6 Chocolate Coated Mint Biscuits
Green Food Colour
Mint Essence (Optional)
1/4 Cup Melted Dark Chocolate
____
#3 DULCE DE LECHE
INGREDIENTS Mould Size: 9 x 4
400g (1 Can) Dulce de leche
500mL Heavy Whipping Cream
1/4 Cup Chocolate
1/2 Cup Heavy Whipping Cream
1 Tablespoon Powdered Sugar
1 Teaspoon Vanilla
Large Piping Tip:
Silicone Loaf Pan:
____
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
FOLLOW ME:
#viennetta #mintchocolatechip #dulcedeleche