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Chocolate is world’s one of the most famous aphrodisiac, and mint gives a fresh feeling, together they weave a magical feeling that nothing else in the world pleasures you more. This is why, today, we are talking about them, besides it’s a minty season and chocolate is, well, never out of season. Today, I will share three recipes made out of this classic combination that sets everything perfect. Now the funny thing is, that you can whip up these recipes together or make them separately. I mean, if you and your family are a fan of everything chocolate chip mint, then you can make all the three recipes together, serve them with mint chocolate chip cookies accompanied by min hot chocolate and also have mint chocolate chip fudge served with it and see their reaction to it. May be they will be crazy happy, or may be, they will think that you are crazy. Else, you can always play safe and take one recipe at a time. The choice is yours. 1. Mint Hot Chocolate
1/2 cup sugar
1/4 cup cocoa powder
a pinch of salt
1/3 cup hot water
3 cup milk (I used 2 %)
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
In a saucepan, mix together the sugar, cocoa powder and salt.
Add water and mix the solution till it dissolves.
Bring to a boil, cook and stir for about 2 minutes
Add in the milk, vanilla extract and peppermint extract.
Do not boil, just heat it up till it becomes hot.
Pour in a mug and sprinkle some cocoa powder on it.
1 1/2 sticks unsalted butter, softened at room temperature
3/4 cup brown sugar, not packed
1/4 cup granulated sugar
1 large egg
2 cups whole grain flour
2 teaspoons corn flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mint chocolate chips
Cream together the butter, brown sugar, and granulated sugar until creamy using a handheld or a stand mixer. Add the egg and mix.
Slowly add the flour, cornstarch, baking soda, and salt and mix everything together gently.
Fold in the mint chocolate chips.
Wrap the cookie dough in plastic wrap and store in the refrigerator for at least 3 hours and up to 72 hours.
Preheat oven to 180 degrees Centigrade. Line a cookie sheet with parchment paper or a silicone baking mat.
Scoop 1 1/2 - 2 tablespoons of cookie dough onto the cookie sheet. Bake for 9-11 minutes or slightly brown.
Allow the cookie to cool on the sheet for 2 minutes, and then transfer to a cooling rack.
2 1/2 cups dark chocolate, chopped
3/4 cups sweetened condensed milk, divided
1 1/2 cups white chocolate baking chips
1 teaspoons peppermint extract
2 drops green food color
1 teaspoon butter
1/2 cup mini chocolate chips
pinch of salt
Line a baking pan with parchment paper. Spray paper with non-stick spray and set aside.
In a small saucepan over low heat, melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
In another saucepan, melt white baking chips, remaining condensed milk, and a pinch of salt stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
Melt remaining 1 cup of chocolate chips with 1 teaspoon shortening in the microwave until it is completely melted, giving a break after every 30 seconds and stirring it well. Stir until completely smooth.
Spread over chilled mint layer. Top with mini chocolate chips.
Refrigerate at least 2 hours or until fudge is completely set.
Cut into your desired shape, I cut squares give them a fudge like feeling.
So make these recipes for your family and friends and enjoy them in this holiday season or any other season.
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