Chocolate and mint - desert needed

[MaryH]

My nephew requested something with choloate and mint as a birthday dessert. (He's 20, so it can be elegant or messy. :D ) Apparently there was a chocolate mint cheesecake from 2000 but I did not find the recipe here (and my annuals don't go that far back.) If anyone has it and can post it, I would really appreciate it. Anyone have any other ideas???

[Meg O'C]

This year's May issue had a recipe for Fudgy Fallen Mint Souffle that I think was reviewed positively on the boards. I have it on my "to make" list.

May 2002 had a tasty Grasshopper Ice Cream Pie I've made a few times - chocolate cookie crust, creme de menthe flavored filling, a fudgy topping if I am remembering correctly.

October 1999 had a Mint Fudge Tart that I've made for company a few times and it is really delicious.

I am happy to post any of these for you tomorrow if you would like - must get to bed now or I'll be a mess tomorrow - 7 am meeting at work - ugh!!!!

[MISSINDI]

Jtoepfert100 (Jen) posted what looks like a great Chocolate Mint Brownie recipe on Friday. If she doesn't come along soon, I'll post it for you -- gotta get ready for work...

[valchemist]

these are excellent. They are definitely among my favorite dessert recipes of all time (but that is because I am a big mint/chocolate fan and a big frosting fan). It is a no-bake recipe. and, horrors, the egg is raw. That doesn't bother me, but you could use egg substitute.


* Exported from MasterCook *

Creme de Menthe Squares

Recipe By : posted by Dewey
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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1 1/4 c. butter
1/2 c. unsweetened cocoa
3 1/2 c. powdered sugar
1 egg -- beaten
1 tsp vanilla
2 c. graham cracker crumbs
1/3 c. green creme de menthe
1 1/2 c. semisweet chocolate chips

Bottom Layer: Combine 1/2 c. butter and cocoa. Heat and stir until blended. Remove from heat; add 1/2 cup powdered sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 13x9x2" baking dish

Middle Layer: Melt another 1/2 cup butter. In small mixer bowl, combine melted butter and creme de menthe. At low speed, beat in remaining 3 c. powdered sugar until smooth. Spread over chocolate graham layer. Chill 1 hour.

Top Layer: In small suace pan, combine remaining 1/4 c. butter and chocolare chips. Cook and stir over low heat until melted. Spread over mint layer. (Work quickly, or the chocolate will cool and be difficult to spread.)

Chill 1 to 2 hours. Cut in small squares (let them sit on the counter for 1/2 hour or so to make cutting easier.) Store in fridge.

NOTES : oh, yummy!!! these are sooo good and easy. perfect 10!

[MISSINDI]

Perfect recipe, Val, for the Creme de Menthe in my pantry. I have no idea why I bought it, but I know what I'm making with it tonight!! :D

[cher48603]

Here's one posted by Tyra (with her comments). Ignore the second set of nutritional values

* Exported from MasterCook *

Peppermint Brownie Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
1/2 cup unsalted butter
4 oz unsweetened chocolate -- chopped
1 1/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
3 eggs
1 1/3 cups sugar
1 tsp vanilla extract
1 1/4 cups quartered chocolate covered peppermint patties (about 16 1 1/4 inch patties) (I used 16 and didn't measure in a cup)
Glaze
6 oz semisweet chocolate -- chopped (fairly fine so it melts )
1/2 cup whipping cream
2 tbsp unsalted butter -- cut up
2 tbsp light corn syrup
1/2 tsp vanilla extract
1/4 cup crushed hard peppermint candy (about 11 pieces candy)*

1. Heat oven to 325. Spray bottom and sides of 9x2 inch round pan with non-stick cooking spray. Line bottom of pan with parchment paper; spray parchment. Lightly flour parchment and sides of pan.

2. Put 1/2 cup butter and unsweetened chocolate in small heatproof bowl; place over saucepan of barely simmering water. Heat until smooth and melted, stirring frequently. Remove bowl from pan; cool slightly.

3. In medium bowl, stir together flour, baking powder and salt. In large bowl, beat eggs, sugar and 1 tsp vanilla at medium speed or until light and well-blended. At low speed, beat in melted chocolate mixture until combined. Beat in flour mixture just until incorporated. Stir in peppermint patties (I did this by hand). Spoon batter into pan, smoothing top with spatula. Bake 35 to 40 minutes or until center springs back when lightly pressed. Cool in pan on wire rack 15 minutes. Run knife around edge. Invert onto wire rack; remove parchment. Cool completely. (Cake will sink slightly as it cools). Turn cake right side up.

4. Meanwhile, place semisweet chocolate in large bowl. Heat cream, 2 tbsp butter and corn syrup over medium heat until butter melts and mixture is hot, stirring occasionally. Pour over chocolate, let stand 1 minute. Stir until chocolate melts and glaze is smooth. Stir in 1/2 tsp vanilla.

5. Pour glaze over cake; with back of spoon, spread quickly over top and sides. Let stand 30 minutes or until set (Cake can be made ahead to this point up to 1 day ahead. Cover and store at room temperature). Before serving, sprinkle crushed candy over top of cake.

Tip * Use flat side of meat mallet to crush candy. Place crushed candy in fine striner, shake to remove fine powder.

12 servings

Per serving: 480 calories, 25g total fat (15g saturated fat), 5g protein, 66.5g carbs, 90mg cholesterol, 165mg sodium, 3g fiber

Source:
"Cooking Pleasures"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&threadid=68716&highlight=peppermint+chocolate"
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Per Serving (excluding unknown items): 399 Calories; 24g Fat (51.1% calories from fat); 5g Protein; 47g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : This is the ultimate holiday dessert, a fudgy cake festively dressed in a robe of rich, chocolate ganache and decorated with crushed peppermint candies. Inside the cake is a delightful surprise: Chocolate-covered peppermints stud the brownie-like batter.

I used a non-stick cake pan and made sure I floured it well. I had no problem getting it out of the pan...but I agree the ganache would cover any problems that the cake had.

The first time I made it I used Scharrfen Berger Bittersweet Chocolate for the glaze and it was EXCELLENT. This time, I was cheap and used Nestle Chocolate Chips...cake is just okay. If you do make it, SPLURGE on the chocolate Source & all comments -- Tyra

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[MaryH]

Thank you all. I may just have to make all of them and do a side by side taste test. :p

I'm still looking for the cheesecake recipe if anyone has it. TIA

[Sarah428]

Can't help w/ the cheesecake recipe but just adding the the Creme de Menthe square AND grasshopper pie are favorites in my household!

[newcook]

Does anyone know how to subscribe to the thread without posting? There used to be a button for that but I can't seem to find it.

Daniele

[valchemist]

go to thread tools at the very top of the thread. there is a drop down menu where you can select "subscribe to thread."

[Chocolate Rose]

MMMMmmmmm, chocolate and mint is a favorite combo around here!

I think this might be the cheesecake recipes you're looking for:

* Exported from MasterCook *

Chocolate-Mint Cheesecake

Recipe By :Cooking Light Magazine. August 2000. Page: 138.
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup packaged chocolate cookie crumbs (such as
Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
3 blocks (8 ounces, each) fat-free cream cheese,
softened
1 block (8 ounce) 1/3-less-fat cream cheese -- softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
10 creme de menthe chocolaty mint thins,
chopped

Directions.
1. Preheat oven to 300 degrees.

2. To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

3. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped mints.

4. Pour cheese mixture into prepared pan; bake at 300 degrees for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Yield: 16 servings (serving size: 1 wedge).

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NOTES : CALORIES 222 (34% from fat); FAT 8.4g (sat 4.3g, mono 2.4g, poly 1.1g); PROTEIN 9.9g; CARB 25.5g; FIBER 0.4g; CHOL 75mg; IRON 0.9mg; SODIUM 385mg; CALC 141mg


Here's one I made for my dd's birthday a few months ago:

* Exported from MasterCook *

Chocolate Mint Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Frostings To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 cups chocolate cookie crumbs
6 tablespoons melted butter
Filling:
6 ounces chopped semi sweet chocolate
3 packages cream cheese -- softened
1 cup sugar
2 tablespoons flour
4 eggs
1 cup sour cream
2 teaspoons vanilla
1 teaspoon peppermint extract
Glaze:
6 ounces chopped semi sweet chocolate
1/3 cup whipping cream
2 tablespoons butter
1 tablespoon corn syrup
1/2 teaspoon peppermint extract

Heat oven to 350F. Stir together crumbs and butter in a medium bowl until moistened. Press evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake 6 to 8 minutes, or until set. Cool.
Place 6 oz. chocolate in a heatproof bowl, over a saucepan of simmering water. Stir frequently until chocolate is melted. Remove from heat. In a large bowl, beat cheese and sugar at low speed until smooth. Beat in flour. Beat in 2 eggs until combined, repeat with other 2 eggs. Beat in sour cream and vanilla just until blended.
Reserve 2 cups batter in another medium bowl, stir in peppermint extract.
Stir melted chocolate into the batter in the larger bowl until completly blended. Pour into crust.
Bake 35 minutes. Pour reserved peppermint batter over cheesecake. Bake an additional 25 minutes, or until the edges are puffed and top is dry to the touch. Place on wire rack to cool, about 2 hours.
Place 6 oz. chocolate in another large bowl. Place cream, butter and syrup in a heavy saucepan and heat until hot (2-3 minutes). Remove as soon as bubbles appear. Pour over chocolate. Let stand 1 minute to soften, then stir until smooth. Stir in peppermint extract. Cool to room temperature, and pour over cooled cheesecake, spreading evenly. Refrigerate before serving.

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Here's an easy, very good mint/choc cake:

* Exported from MasterCook *

Fudgy Peppermint Truffle Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes & Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING:
1 cup semisweet chocolate chips -- (6 oz pkg)
2/3 cup sweetened condensed milk (NOT evaporated)
1/2 tsp pure peppermint extract
CAKE:
1 pkg devil's food cake mix with pudding -- (18.25 oz)
1 cup dairy sour cream -- (8 oz container)
1/3 cup oil
3 large eggs
ICING:
3/4 cup powdered sugar
1 1/2 oz cream cheese -- softened
1 tblsp milk -- (1 to 2)
6 hard peppermint candies -- finely crushed

Heat oven to 350°F. Grease & flour 12 cup fluted (bundt) tube pan.

In med microwave-safe bowl, combine all filling ingredients. Microwave on HIGH 30 seconds; stir until melted & smooth. If necessary, microwave an additional 10-20 seconds; set aside.

In large bowl with electric mixer at low speed, combine all cake ingredients until combined. At med speed, beat 2 minutes. Spoon into prepared fluted (bundt) tube pan.. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.

Bake 35-45 minutes at 350°F or until wooden toothpick inserted near center comes out clean & edges begin to pull away from sides of pan. Cool in pan 10 minutes. Invert cake onto wire rack. Cool 1 hr or until completely cooled. (Center of cake may sink slightly during cooling.)

In med bowl, combine powdered sugar, cream cheese & 1 tblsp of the milk; with wire whisk, beat until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.

(High altitude above 3500 Ft: For Cake, add 2 tablespoons flour to dry cake mix; decrease oil to 2 tablespoons & increase eggs to 4. Bake 40-45 minutes at 375°F.)

KITCHEN TIP: Pastry brushes are ideal for greasing fluted tube pan, including the grooves. Buy a brush specifically for greasing pans.

RECIPE VARIATION: Don't like peppermint? Omit the peppermint extract & garnish cake with chocolate curls.

Description:
"This moist chocolate cake features a tunnel of fudgy mint truffle filling. The fudgy mint truffle filling slowly sinks into batter & cake bakes around it."
Source:
"TOH"
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I made this one for my dh's birthday a couple of years ago. I used Jr. Mints in place of the peppermint candy.

* Exported from MasterCook *

Lethal Peppermint Chocolate Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes & Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE:
1 tablespoon peppermint schnapps
solid vegetable shortening for greasing the pans
flour for dusting the pans
1 package plain devil’s food cake mix -- (18.25 ounces)
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil -- such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
Peppermint Buttercream Frosting:
8 tablespoons butter at room temperature -- (1 stick)
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners’ sugar -- sifted
2 tablespoons milk -- (2 to 3)
1 tablespoon peppermint schnapps or 1/2 teaspoon peppermint extract -- (1 to 2)
Chocolate Ganache:
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate -- finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)

Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
Chocolate Ganache --
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.

Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.

Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting: An easy way to neatly crush peppermint candy : “The Cake Mix Doctor” says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners’ sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems to stiff.

Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.

* Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.

Source:
"The Cake Mix Doctor"
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NOTES : I subbed Jr. Mints for the peppermint candy.

[newcook]

Thanks Val, I think it might have taken me quite some time to find it if you had not pointed it out.

Daniele

[MISSINDI]

Here's the recipe Jen posted on the other boards. In the meantime, I'll go through my CLs and see if I can find the cheesecake recipe for you.

Chocolate Mint Chip Brownies

Servings: 4
Categories: Brownies / Chocolate / Cookies / Desserts

Ingredients:
2/3 c Sugar
1/4 c Packed fresh mint leaves or
1 1/2 tb Dried mint
1/2 c Unsalted butter
4 oz Semisweet chocolate coarsely
Chopped
2 lg Eggs lightly beaten
1 t Vanilla
2/3 c Flour
1/4 ts Salt
1 c Mint chocolate chips

Directions:
Grease and flour an 8x8 inch pan and preheat the oven to 325. Combine the sugar and mint in the bowl of a food processor until the mint is pulverized Set aside. Melt the butter in a 2 quart saucepan over very low heat. Turn off the heat and add the chocolate. Set aside for 5 minutes to melt. Whisk the chocolate to smooth then stir in the mint sugar. Whisk in the eggs and vanilla. Mix together the flour and salt then stir into the chocolate mixture until evenly blended. Fold in the mint chocolate chips. Scrape the batter into the prepared pan and bake for 35 minutes. When done the surface will be soft. Cool overnight on a rack before slicing. Makes 16 small brownies Hint use sifted cocoa powder to dust the baking pan From Farmers Almanac Cookie Lovers 1997 Calendar Typed by Eleanor Creighton

Source: www.justchocolaterecipes.com

[MISSINDI]

Found the recipe!! Here you go:

Chocolate-Mint Cheesecake
Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
10 crème de menthe chocolatey mint thins, chopped

Preheat oven to 300°. To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped mints.

Pour cheese mixture into prepared pan; bake at 300° for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Yield: 16 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 222(34% from fat); FAT 8.4g (sat 4.3g,mono 2.4g,poly 1.1g); PROTEIN 9.9g; CHOLESTEROL 75mg; CALCIUM 141mg; SODIUM 385mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 25.5g

Cooking Light, AUGUST 2000

[MaryH]

Thank you Chocolate Rose and Missindi.

[doggerham]

I made the Nanaimo bars this weekend, and they could be easily made minty. In fact, Val's Creme de Menthe bars are kind of similar. And, if you're nervous about the raw egg thing, I noted that the King Arthur version of Nanaimo bars has you melt the butter, mix in the cocoa, sugar, coconut and nuts, then press into a foil lined pan and bake at 350 for 10 minutes, rather than no-bake. Before you add your middle layer, just make sure you let the crust cool completely~!