Mint Chocolate Whipped Cream Recipes

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CHOCOLATE MINT CREAM CAKE



Chocolate Mint Cream Cake image

This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.-Patty Thompson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1 cup water
1/2 cup canola oil
3 large eggs
1/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING:
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners' sugar
1-1/2 cups cold 2% milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint creme Oreo cookies
15 mint Andes candies

Steps:

  • In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies., Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. , Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

Nutrition Facts : Calories 492 calories, Fat 23g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 67g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

NO-CHURN FRESH MINT AND CHOCOLATE ICE CREAM



No-Churn Fresh Mint and Chocolate Ice Cream image

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps will resolve themselves as you stir.

Provided by Sarah Jampel

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Milk/Cream     Dark Chocolate     Chocolate     Mint     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Kid-Friendly     Summer

Yield Makes about 2 quarts

Number Of Ingredients 6

¾ cup (15 g) coarsely chopped mint
2 cups (or more) heavy cream, divided
4 oz. bittersweet chocolate (65%-75% cacao), coarsely chopped
1 (14-oz.) can sweetened condensed milk
1 tsp. kosher salt
½ cup (40 g) Dutch-process cocoa powder

Steps:

  • Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
  • Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
  • Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
  • Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
  • Scrape about one quarter of ice cream base into a loaf pan that's at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
  • To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
  • Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

CHOCOLATE MINT-WHIPPED CREAM CAKE RECIPE (1968)



Chocolate mint-whipped cream cake recipe (1968) image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 2h

Number Of Ingredients 19

1-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup softened butter or margarine
1-1/4 cups sugar
2 eggs
1/2 cup sifted unsweetened cocoa
1 cup hot water
2 cups heavy cream
1 tablespoon sugar
3 teaspoons peppermint extract
Green food coloring
2 squares unsweetened chocolate, melted
2 cups sifted confectioners' sugar
2 tablespoons hot water
1 egg
1/4 cup softened butter or margarine
1/2 teaspoon vanilla

Steps:

  • Start this recipe by heating the oven to 350 degrees F.
  • Grease and flour three 8-inch layer-cake pans.
  • Sift flour, soda, salt, and baking powder together; set aside.
  • Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
  • Combine cocoa and water.
  • Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
  • Pour into prepared pans.
  • Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
  • Cool in pans 10 minutes; remove from pans. Cool on wire racks.
  • While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
  • Whip just until soft peaks form using rotary beater or electric mixer.
  • Place one cake layer on cake plate.
  • Spread half the whipped-cream filling over layer.
  • Place second cake layer over filling; spread with remaining filling. Top with third layer.
  • Refrigerate 1 hour to allow whipped cream to become more firm.
  • Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
  • Beat until smooth and well blended.
  • Add egg, butter or margarine, and vanilla.
  • Continue to beat until frosting is thick.
  • Set bowl of frosting in ice water.
  • Beat with wooden spoon until frosting is of spreading consistency

Nutrition Facts : Calories 610 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHOCOLATE MINT WHIPPED CREAM



Chocolate Mint Whipped Cream image

Make and share this Chocolate Mint Whipped Cream recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 10m

Yield 12 serving(s)

Number Of Ingredients 3

2 ounces chocolate syrup
2 drops mint extract
1 pint heavy whipping cream

Steps:

  • Whip cream till peaks form.
  • Add extract and chocolate sauce.

Nutrition Facts : Calories 153.7, Fat 15.1, SaturatedFat 9.3, Cholesterol 54.4, Sodium 31.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 1

MINT WHIPPED CREAM



Mint Whipped Cream image

This recipe originally accompanied [Chocolate Mint Layer Cake](/recipes/food/views/101355) .

Yield Makes about 6 cups

Number Of Ingredients 3

3 1/2 cups chilled whipping cream
6 tablespoons sugar
1 teaspoon peppermint extract

Steps:

  • Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.

CHOCOLATE-MINT ICEBOX CAKE



Chocolate-Mint Icebox Cake image

This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h20m

Number Of Ingredients 5

1 3/4 cups heavy cream, chilled
1/4 cup sugar
3/4 teaspoon mint extract
1 package (9 ounces) chocolate wafers
1 cup miniature chocolate chips

Steps:

  • Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
  • Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
  • To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

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