Frozen Chocolate Mint Dessert Recipes

FROZEN CHOCOLATE MINT DESSERT

Frozen Chocolate Mint Dessert image

"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1 package fudge brownie mix (13x9-inch pan size)
2 large egg whites
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup baking cocoa
1-1/2 cups fat-free milk
2 packages (16 ounces each) large marshmallows
1/2 teaspoon mint extract
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
2/3 cup Oreo cookie crumbs

Steps:

In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts :

FROZEN CHOCOLATE "FRANGO" MINTS

Frozen Chocolate

This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!

Provided by Chef PotPie

Categories Candy

Time 1h15m

Yield 18 candy liner cups, 9-12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, softened
2 cups sifted powdered sugar
3 unsweetened chocolate squares, melted
1/2 teaspoon peppermint extract
vanilla wafer crumbs
5 egg yolks
18 foil liners, for candy

Steps:

Using electric mixer, beat butter and sugar together until light and fluffy.
Add melted chocolate and continue beating until thoroughly mixed.
Add egg yolks and beat again until fluffy.
Beat in peppermint extract.
Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.

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