How To make Chocolate Creme De Mints
2 c Milk Chocolate Chips;Nestles
1/4 c Sour Cream
2 1/2 T Mint Flavored Liqueur
Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.
How To make Chocolate Creme De Mints's Videos
NO BAKE Chocolate Mint Bars | The Recipe Rebel
These easy Mint Bars are a no bake Christmas treat the whole family will love!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Base:
1/2 cup butter
1/3 cup cocoa
1/4 cup sugar
1 egg
2 cups graham cracker crumbs
3/4 cup shredded coconut
Filling:
1/4 cup butter
2 cups powdered icing sugar
2-3 tablespoons milk
1 teaspoon mint extract
green food coloring
Ganache
2/3 cup chocolate chips or chopped chocolate
2 tablespoons butter
INSTRUCTIONS:
Line an 8x8 pan with tin foil.
In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
Filling: With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
Add mint extract and green food coloring (as desired). Spread over base in pan.
Ganache: In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.
No Bake Mint Chocolate Creme de Menthe Bars Recipe
looking for a delicious, no-bake holiday treat? My grandma's recipe for mint chocolate creme de menthe bars are always a HUGE hit. Full recipe and all the details, including a printable version of the recipe, available here:
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!
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[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
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wDj 8 cq
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■ Microphone:
RODE VideoMic Pro Rycote VMPR
Chocolate Mint Cupcakes Recipe
Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion. A chocolate moist base, filled with a white chocolate mint ganache, topped with a cream cheese and mascarpone frosting which is simply incredible, creamy, flavorful and holds its shape really well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 12 cupcakes
Chocolate Cupcakes
1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (5g) salt
1 cup (200g) sugar
1 egg
1/4 cup (56g) vegetable oil
1/2 cup (120g) buttermilk
1 tsp (5g) mint extract
1/2 cup (120ml) boiling water or coffee
White Chocolate Filling
4 oz (120g) white chocolate, chopped
3 tbsp (45g) whipping cream
1/4 tsp (1g) mint extract
Green food coloring
Cream Cheese Frosting
7 oz (200g) cream cheese, room temperature
9 oz (250g) mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) mint extract
Green food coloring
3-4 tsp whipping cream, as needed
1. Preheat oven to 350F (180C) and line a muffin pan with muffin paper liners.
2.In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
3. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and mint extract. Incorporate flour mixture until well combined. Add hot water or coffee and mix to combine. The batter will have a runny consistency.
4. Pour the batter evenly into the prepared muffin liners.
5. Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
6.Let the cupcakes cool completely on a cooling rack.
7. Prepare the white chocolate filling. Place the chocolate and cream in a heat proof bowl and place over o pot with simmering water. Let it melt over low heat. Remove from heat and incorporate mint extract and green food coloring. Let it cool.
8. Use a knife, cupcake corer or a piping tip to make a hole in the center of each cupcake. Fill with white chocolate filling.
9. Prepare the frosting. In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar, mint extract and green food coloring and mix until well combined. Gradually add 1 tsp of cream at a time until the desired consistency is obtained.
10.Transfer the frosting into a piping bag fitted with the desired tip and decorate the cupcakes.
11. Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.
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Once you try Homemade Coffee Creamer you won't want store-bought. This easy Coffee Creamer recipe has just 3 ingredients and keeps well.
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Andes Creme De Menthe Thin Mints - Silent Unboxing
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Andes Creme De Menthe Thin Mints
Rectangular three-layered candy‚ green mint sandwiched between two thin cocoa-based layers
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