59787 minute chocolate peppermint Recipes

chocolate wafer cookies, crushed, butter, marshmallows, milk, heavy whipping cream, crushed peppermint hard candies

chocolate, chopped, heavy whipping cream, chopped peppermint crunch thin mints (such as andes )

whipping cream, sugar, hot cocoa, peppermint schnapps, cocktail cherries

chocolate-covered peppermint patties, coarsely chopped, milk, butter cookies

butter, divided, white candy coating, coarsely chopped, canola oil, crushed peppermint candies or candy canes

thaw time : 40 minutes, chill time : 40 minutes, chocolate crescent wraps, mascarpone cream filled shells with cranberry compote, a 17.3 oz package pepperidge farm puff pastry sheets (1 sheet ), sugar, crystallized ginger root, egg, water, dark or semi-sweet chocolate

quality white chocolate (such as ghirardelli), crushed candy cane, plus an extra, crushed candy canes, semi-sweet chocolate chips, melted

unsweetened chocolate, unsalted butter, walnuts, eggs, vanilla extract, almond extract, salt, instant espresso powder, instant espresso powder (maida heatter uses medaglia d oro from an italian grocery store.), granulated sugar, unbleached flour, york chocolate peppermint patties , unwrapped

peppermint ice cream, eggnog, ginger ale, chilled, rum, peppermint candy canes for garnish

peppermint candy, crushed, half-and-half cream, unflavored gelatin, cold water, heavy whipping cream , whipped, chocolate wafers

graham cracker crumbs, sugar, butter, melted, cream cheese, softened, sugar, brown sugar, sour cream, king arthur unbleached all-purpose flour, vanilla extract, peppermint extract, eggs, lightly beaten, white baking chips, crushed peppermint candies, divided

thaw time : 40 minutes bake time: 10 minutes, prep time : 20 minutes, egg, water, a 17.3 oz package pepperidge farm puff pastry sheets (1 sheet), thawed, raspberry jam, semi-sweet chocolate, finely chopped

white chocolate (use a good quality ), peppermint extract, candy canes, chopped pecans

semisweet chocolate, coarsely chopped, butter , cut into pieces, eggs, at room temperature, sugar, semisweet chocolate , vegan friendly, firm silken tofu, powdered sugar , sift before measuring, vanilla or 1/8 tsp peppermint extract or 1/8 tsp creme de menthe

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.