All American Peppermint Stick Torte With Fudge Topping Recipes

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HOT FUDGE-PEPPERMINT SUNDAES



Hot Fudge-Peppermint Sundaes image

Categories     Condiment/Spread     Sauce     Milk/Cream     Chocolate     Dairy     Dessert     Vanilla     Spring     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 12-ounce package semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 pints vanilla ice cream
15 hard red-and-white-striped peppermint candies, crushed

Steps:

  • Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
  • Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

HOT FUDGE PEPPERMINT STICK SAUCE



Hot Fudge Peppermint Stick Sauce image

Categories     Sauce     Milk/Cream     Chocolate     Dessert     Quick & Easy     Mint     Summer     Simmer     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 cup firmly packed light brown sugar
2 ounces unsweetened chocolate, chopped fine
1/8 teaspoon salt
1/2 cup coarsely crushed peppermint sticks or peppermint candies

Steps:

  • In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved. Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth. Stir in the peppermint candy and serve the sauce warm over ice cream.

FUDGE MINT ICE CREAM TORTE



Fudge Mint Ice Cream Torte image

A mix makes this fudgy and impressive torte extra easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened
1/4 cup half-and-half
38 thin rectangular crème de menthe chocolate candies, unwrapped

Steps:

  • Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
  • Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
  • Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
  • In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
  • Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 36 g

ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING



All-American Peppermint Stick Torte with Fudge Topping image

Categories     Milk/Cream     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Mint     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12 to 14

Number Of Ingredients 16

Crust
1 9-ounce box chocolate wafer cookies, broken
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted, cooled
Filling
1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)
6 large egg yolks
1/2 cup sugar
1/4 cup water
1/2 teaspoon peppermint extract
3 cups chilled whipping cream
Sauce
2 cups chilled whipping cream
1/2 cup dark corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Additional peppermint candies

Steps:

  • For crust:
  • Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
  • For filling:
  • Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
  • Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
  • For sauce:
  • Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
  • Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
  • Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
  • Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

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