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
Christmas - Mary Berry's Yule Log Recipe
As it's almost Christmas I thought today would be a great time to show you how to make a Yule Log. It's a great alternative to Christmas pudding. I like it with my Vanilla Custard It's delicious!
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Enjoy!
Recipe:
For the chocolate sponge:
- 4 large free-range eggs
- 100g/3½oz caster sugar
- 65g/2½oz self-raising flour
- 40g/1½oz cocoa powder
For the chocolate ganache topping:
- 300ml/½ pint double cream
- 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces
For the cream filling:
- 300ml/½ pint double cream, whipped
To decorate
- icing sugar, for dusting
Music: Waltz of the Flowers - Tchaikovsky
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Choc-mint yule log with Flake bars | taste.com.au
Kids will enjoy getting involved in decorating this easy choc-mint “Yule log”. Mini Cadbury Flakes make the best tree bark. Keep it simple, as we have done here, or let your imagination run wild!
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Mint Chocolate Roll Cake | GoodEats
Recipe video made for Good Life Family Magazine
Epic Mint Choc Chip Layer Cake Recipe | Cupcake Jemma
Jamie and the guys at Hotpoint were kind enough to invite me along to their flashy kitchen at Food Tube HQ to try out some new kit, so I thought what better way to test things out than a Mint Choc Chip layer cake! ....Sponsored by Hotpoint
Recipe -
For the cake
550g caster sugar
525g plain flour
95g cocoa powder
3/4 tsp salt
1.5 tsp bicarbonate of soda
200g dark choc chips
350ml cold coffee
350ml buttermilk
320ml vegetable oil
5 large free range eggs
1/4 tsp peppermint extract
For the buttercream -
500g unsalted butter, soft
1125g icing sugar, sifted
6-7 tbs whole milk
1/2 tsp peppermint extract
green food colour paste (optional)
Crystallised mint leaves and extra choc chips for decorating.
This recipe will make a 7 inch cake which serves up to 24 portions.
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INGREDIENTS: Makes 1 x 7 Ice Cream Cake
NB: you can use a smaller or large cake ring. The height of the cake will then be taller or shorter. You can also use a loose bottom Cake Tin
600mL Whipping Cream
1 x 395g Can Sweetened Condensed Milk
Peppermint Essence (Qty depends on strength)
Green Food Colour (Gel or Water-based)
1/3 Cup Grated Chocolate (More or less)
Plain Chocolate Biscuits for Layering
MAGIC SHELL:
1/2 Cup Melted Chocolate
1/2 Tablespoon Coconut Oil
CREAM BORDER:
1/2 Cup Whipping Cream
1/2 Tablespoon Powdered Sugar
1 Teaspoon Vanilla
EXTRAS: Additional Grated Chocolate
_______
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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.
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