Chocolate Mint Fudge

choco mint fudge hersheys

Chocolate Mint Fudge

Yield: 13x9x2-inch pa


3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk

1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips

1 jar (7 oz.) marshmallow creme

1 teaspoon vanilla extract



  • Line 13x9x2-inch pan with foil, extending foil over edges of pan; butter foil lightly.
  • Combine sugar, butter and evaporated milk in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Continue boiling, stirring constantly, until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat; immediately stir in mint chocolate chips until melted. Stir in marshmallow creme and vanilla until mixture is smooth and well blended. Pour mixture into prepared pan. Cool completely. Use foil to lift fudge from pan; peel off foil. Cut into squares. About 117 one-inch pieces.
  • NOTE: For best results, do not double this recipe.


source: hersheys


Dark Chocolate Mint Cupcakes

dark choco mint cupcakes

Dark Chocolate Mint Cupcakes


Yields:  30pcs
Baking temp: 350 degrees Fahrenheit
Baking time: 18-22 mins


 2 cups boiling water
1 cup Hershey’s Special Dark cocoa (or other dutch-processed cocoa)
2 3/4 cup cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract


1/2 cup heavy cream
4 ounces Wilton’s Dark Chocolate Mint candy melts
2 tablespoons butter

1 cup butter, at room temperature
1 pound powdered sugar
1 teaspoon vanilla extract
5-6 drops green food coloring (optional)
5-6 Keebler Grasshopper cookies or Girl Scout Thin Mints, crushed

dark choco mint cupcakes2


Preheat oven to 350 degrees F. Line two muffin tins with baking cups.

In a medium bowl, pour boiling water over cocoa; whisk until smooth. Let mixture cool.

In another medium bowl, sift together flour, baking soda, baking powder, and salt.

In the work bowl of a mixer, cream together butter and sugar until light and fluffy. Beat eggs in, one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla. Add the flour mixture alternately with the cocoa mixture until all ingredients are fully incorporated. (Note: batter will be very thin and runny.)

Fill baking cups about 2/3 full, and bake at 350 for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5-10 minutes in pan before removing to wire racks. Allow to cool completely.


In a small bowl, heat the chocolate and butter in the microwave, 20-30 seconds at a time. Stir between each heating until melted. Slowly stir in the cream.

In a large mixing bowl, cream the butter. Add in the vanilla. Slowly add in 1 pound of powdered sugar and mix until smooth and creamy. Beat in food coloring if desired.

Once the cupcakes and ganache have cooled, turn the cupcake upside down and dip the top in the ganache. Slowly rotate so that the entire top of cupcake is covered, making sure ganache does not get on the cupcake liner. Shake cupcake slightly to remove any excess ganache. Flip right-side up, and allow the ganache to set. Pipe or spread on frosting. Sprinkle crushed mint cookies over frosting.
source:  runs-with-spatulas

Chocolate Mint Swirl Ice Cream


Chocolate Mint Swirl Ice Cream

Yield : 1 quart


7 egg yolks
2 cups cream
1/2 cup unsweetened cocoa powder
2 oz unsweetened chocolate, finely chopped
1 1/4 cups milk
1 1/3 cups sugar
pinch salt
1 tsp vanilla extract
3/4 tsp mint extract, or more to taste
10 mint Oreos, coarsely chopped

For the white chocolate swirl:
2/3 cup (4 oz) white chocolate, finely chopped
1/3 cup heavy cream
1 tbsp butter, at room temperature
pinch salt
1/2-3/4 tsp mint extract, to taste


Place the egg yolks in a medium bowl and set aside. Combine the cream and cocoa powder in a medium saucepan over medium heat, and whisk together while the cream heats up. Continue to cook the cream and cocoa, whisking frequently, until the cocoa is blended in and the cream starts to boil. Let the cream simmer and boil for about a minute, whisking constantly. The mixture will start to get thicker.

Remove the pan from the heat and add the chopped unsweetened chocolate,, whisking it in until it’s melted and smooth. Pour the cream through a strainer into a large bowl or container.

Combine the milk, sugar, and salt in the same medium saucepan (no need to wash it first.) Bring the milk to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.

Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you’re shooting for 175 F (80C).

Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into the bowl of chocolate cream. Whisk in the vanilla extract and mint extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)

While the custard chills, prepare the white chocolate swirl. Combine the cream and white chocolate in a bowl, and microwave in 30 second increments, stirring after every 30 seconds to prevent overheating. Once the white chocolate is melted, add the butter, salt, and 1/2 tsp mint extract, and whisk them in until you have a smooth, shiny mixture. Taste it and add more mint extract, if desired. Press a layer of cling wrap on top and either refrigerate it until it is the texture of peanut butter (about 30-45 minutes) or leave it at room temperature overnight to firm up.
When the custard is chilled and the white chocolate mint swirl is ready, place a 9×5 loaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions. Gently stir in the chopped Oreos.

Scrape about a third of the ice cream into the cold loaf pan and smooth it into an even layer. Drizzle/spoon a third of the white chocolate swirl on top in a haphazard pattern. Top with half of the remaining ice cream, and continue to layer the ice cream and drizzled white chocolate. Finish off with a swirl of white chocolate, and smooth it into an even layer. Cover the ice cream with cling wrap, and return to the freezer to firm up completely.

source : sugarhero

Cookies and Mint Chip Cheesecakes


Cookies and Mint Chip Cheesecakes

Yields: 0ne 9″ cheesecake


For the Crust30
    • 30 chocolate sandwich cookies (such as Oreos)
    • 4 tablespoons butter, melted
For the Cheesecake
    • 3-8ounce packages Philadelphia Cream Cheese, room temperature
    • 1 1/3 cups sugar
    • 16 ounces sour cream, room temperature
    • 5 eggs, room temperature
    • 1/4 cup + 1 tablespoon flour, divided
    • 1 teaspoon vanilla extract
    • 1 cup mini chocolate chips
    • 1/2 cup creme de menthe candies, chopped (I used Andes Mints, you can also use the Andes Mint Chips you can find at some grocery stores. One 4.6 ounce package of Andes Mints is about 1 cup when chopped.)
For the Mint Chocolate Ganache
  • 1/2 cup chocolate chips
  • 1/3 cup creme de menthe candies, chopped (whatever is left from when you made your cheesecake)
  • 3/4 cup heavy cream
  • More Oreos for garnish, chopped (about 10)



  1. Preheat oven to 325F. Wrap a 9” or a 9 1/2” springform pan in two layers of foil, making sure it’s covered at least halfway up the pan (on the outside). Spray the inside of the pan with cooking spray.
  2. Crush cookies in a food processor. Stir in melted butter and then press into the bottom and about 1” up the sides of the prepared pan.
  3. Place a kettle or pan of water on to boil. This is for your water bath.
  4. It is very important that all your ingredients are room temperature. This will help avoid lumps in the cheesecake!
  5. Beat cream cheese in a stand mixer fitted with the paddle attachment. Beat until smooth. Scrape down the sides of your mixing bowl. Add sour cream and sugar and beat until smooth, scraping down the sides of the mixing bowl (and the paddle) often. Add eggs, vanilla, and 1/4 cup flour and beat until completely mixed, again scraping the sides of the bowl often. Be sure you are scraping the bottom too, I know batter and cream cheese often gets trapped in that small space at the bottom of my Kitchen Aid bowl.
  6. Place mini chocolate chips and chopped creme de menthe candies in a small bowl and add 1 tablespoon flour and mix gently with your fingers to coat. This is to help the chips not all sink to the bottom of your cheesecake. Fold gently into cheesecake mixture with a spatula.
  7. Pour cheesecake mixture into your prepared pan. Place the pan in a large rectangular pan (I used a roasting pan). Place pan on a rack in the middle of the hot oven. Carefully pour your boiling water around the cheesecake pan so that it comes up about 1/3 of the way. This will help your cheesecake cook evenly.
  8. Bake for 1 hour and 15 minutes, prop open oven and let cheesecake sit inside for one hour. Remove carefully, cool completely, cover and the chill for at least 12 hours before continuing.
  9. While the cheesecake is chilling, make your mint chocolate ganache. Here is how I like to make ganache: add heavy cream to a microwave safe measuring cup. Add mini chocolate chips and creme de menthe pieces and microwave for about 30-60 seconds. I like to start at 30 seconds, whisk, then do increments of 15 seconds, whisking after each, until the mixture is smooth and all the chocolate is melted. Chill to set, about an hour or two. It should be pourable but not thick like frosting. If it’s too thick that means it’s chilled too long, but you can just microwave it for a few seconds and stir to loosen it up.
  10. When ready to assemble cheesecake, spread about half the ganache mixture on top of the cheesecake. You’ll have some leftover, you can use that for serving. Top with more some chopped Oreos, if desired. Note: the Oreos will get stale after being on the cake for awhile. Do this right before serving.
  11. Store cheesecake in refrigerator.


source : crazyforcrust

Mint Chocolate Espresso Pudding


Mint Chocolate Espresso Pudding


1/2 cup Milk

2 tablespoons Sugar

1/4 teaspoon Espresso (instant espresso)

1/2 cup Semi-Sweet Chocolate Chips

1/2 cup Mint Chocolate Chips

3 Egg Whites


Simmer milk, sugar and espresso in a saucer or small pot.

In a blender add the chocolate with the milk mixture (still hot) and the egg whites.

Mix well and pour on small glasses (for several servings).

Refrigerate for about 2 hours.

Garnish with some whipped cream and mint leaves or whipped cream and shaved chocolate.


source:  mysweetzepol




Mint Chocolate Chip Mousse Brownies


Mint Chocolate Chip Mousse Brownies

Yield : 9″ x 13″ cake


Recipe Note: You can substitute your favorite boxed mix for the brownie portion. Use a mix that yields a 9×13 pan of brownies, prepare and bake the brownies as directed, and let them cool completely before following the steps for the mint chip mousse below.

For the Brownie Layer:
10 oz butter, cubed
17 1/2 oz (2 1/2 cups) granulated sugar
5 1/4 oz (1 3/4 cups) unsweetened cocoa powder
1 tsp salt
1 tsp vanilla extract
1/2 tsp peppermint extract
4 eggs
4 1/2 oz (1 cup) flour

For the Mint Chocolate Chip Mousse Layer:
12 oz white chocolate chips or chopped white chocolate
2 cups heavy cream, divided use
1/4 tsp salt
2 1/2 tsp (1 packet) unflavored powdered gelatin
2 tbsp cold water
3/4 tsp peppermint extract
Green and yellow food coloring
3 oz (1/2 cup) finely chopped semi-sweet chocolate

For the Chocolate Glaze:
4 ounces finely chopped semi-sweet chocolate
1/2 cup heavy cream


To make the Brownie Layer:
Preheat the oven to 350 F. Line a 9×13-inch pan with foil, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.

Place the butter, sugar, cocoa powder, and salt in a large saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts, the sugar and cocoa powder dissolve, and the mixture is fairly hot. It will be grainy. Take it off the heat and let it cool until it is warm but not hot to the touch.

Add the vanilla extract and mint extract. Add the eggs one at a time, whisking well after each addition. As you add the eggs the mixture will go from being grainy and separated to a shiny, smooth, satiny texture. Finally, add the flour and fold it in gently until no streaks of flour remain.

Scrape the batter into the prepared pan and bake it at 350 F for 25-28 minutes, until a toothpick in the center comes out with a few moist crumbs attached. Let the brownies cool completely on a wire rack. Brownies can be made several days ahead of time and kept, well-wrapped, at room temperature until ready to use.

To Make the Mint Chocolate Chip Mousse Layer:
Combine the white chocolate chips, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, whisking every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together. Add the peppermint extract, and several drops of green food coloring and one of yellow. The color should be a little more intense than you want the final mousse color to be, because it will lighten as you add the whipped cream in the next step.

Whip the remaining 1 1/4 cups heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Add the finely chopped chocolate, and stir just until it’s mixed. Scrape the mousse out onto the cooled brownie, and spread it into an even layer. Refrigerate for 30 minutes before adding the chocolate glaze.

To Make the Chocolate Glaze:
Place the chopped chocolate in a small bowl, and put the cream into a small saucepan over medium heat. Bring the cream to a simmer, and when it’s almost boiling, pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Whisk gently until the chocolate melts and the glaze is shiny and smooth. Pour the glaze over the mousse layer and spread it into a thin, even layer.

Refrigerate the tray of brownies to set the mousse and glaze completely, for at least 3 hours. Once set, remove the brownies from the pan using the foil as handles. Cut them into small squares or rectangles—they’re substantial, so a little goes a long way! Top them with green candies, if desired. Store Mint Chip Mousse Brownies in an airtight container in the refrigerator. They can be served chilled or left to sit at room temperature for about 15 minutes before serving.

source : sugarhero

Mint Chocolate Fudge



Mint Chocolate Fudge

Yield : 9″x 13″


  • 2 bags (12 oz) semi sweet chocolate chips
  • 2 bags white chocolate chips
  • 2 small cans (14 oz) of sweetened condensed milk
  • 1 tsp vanilla
  • 1 teaspoon mint extract 
  • Green food coloring- how ever much you need to achieve desired color. (I use this gel food coloring.)
  1. In a microwave safe dish, combine the semi sweet chocolate chips and the sweetened condensed milk.  Cook in the microwave for 1 minute.  Stir until the chips are melted.  Add in 1 tsp of vanilla and keep stirring until the vanilla is completely mixed in.
  2. Line a 9 x 13 inch pan with wax paper (you could go bigger or smaller depending on how thick you like your fudge) and pour the fudge into the pan.
  3. Mix the white chocolate chips with the 2nd can of sweetened condensed milk and microwave for 1 minute. and stir until chips are melted.
  4. Add in your mint extract and food coloring (if desired) and stir until everything is completely mixed.  (Give it a taste- add more extract if desired.)
  5. Pour into the pan on top of the chocolate and if you are adding sprinkle, quickly spread on top before the fudge starts to set.
  6. Chill 30 minutes to 2 hours until firm.

source: scatteredthoughtsofacraftymom

Chocolate Mint Brownies



Chocolate Mint Brownies

Yield :8″ x 8″


1/2 cup unsalted butter (1 stick), cut into pieces
4 ounces unsweetened chocolate, chopped
1/4 c Andes creme de menth baking chips
1 1/4 cups granulated white sugar
1 teaspoon vanilla extract
1/2 tsp mint extract
2 large eggs, room temperature
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt 
 Mint Filling:
1/2 cup unsalted butter (1 stick), softened
2 c confectioners’ sugar
1 Tbls water
1/2 tsp mint extract
4 drops green food coloring
 Chocolate Ganche:
1 cup heavy whipping cream
1 cup (8 ounces) bittersweet chocolate, chopped


  1. Preheat oven to 325 degrees. Prepare an 8×8 inch baking dish by lining it with foil and set aside.
  2. Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
  3. Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
  4. Pour the brownie batter evenly into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.
  5. For the filling:
  6. Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
  7. Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
  8. For the chocolate ganache:
  9. Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
  10. Pour the whipping cream over the chocolate and whisk until nice and smooth.
  11. Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
  12. If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.
  13. Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.

source : momontimeout



Mint Chocolate Chip Brownies


Mint Chocolate Chip Brownies

Yield : 9″ x 13″


For the Flourless Brownies:

1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons vanilla
1 teaspoon mint extract
1 1/2 cup cocoa powder (I used dutch process)
2 teaspoons instant coffee powder
1/4 teaspoon salt
1/2 cup chocolate chips
Mint chocolate chip frosting (recipe follows)


Preheat the oven to 350°F. Lightly grease a 9×13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and whisk together. Mix the vanilla and mint extract into the egg/sugar/oil mixture. Beat for about two minutes. Stir together the cocoa and salt. Add the dry ingredients to the batter and blend until smooth. Fold in the chips. Pour into prepared pan and bake about 25 minutes.


Mint Chocolate Chip Frosting

Yield : 1 pie crust (9″)


1/2 cup shortening or butter
4 1/2 cups powdered sugar
1/4 cup water or milk
1 teaspoon vanilla extract
4 teaspoons mint extract (or more or less)
A few drops green food coloring
3/4 cup mini chocolate chips
Beat together the shortening or butter until fluffy. Alternately add powdered sugar and water or milk. If it’s too thin add more powdered sugar, if it’s too thick add more liquid. Beat in the vanilla and then add the mint extract one teaspoon at a time until desired minty-ness is reached. Add the food coloring a few drops at a time until it’s green enough. Stir in the chocolate chips.

source : yammiesnoshery

Triple Layer Fudgy Mint Oreo Brownies


Triple Layer Fudgy Mint Oreo Brownies

Yield:  9″ x 13″



one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)


4 ounces baking chocolate or use 4 squares Baker’s Chocolate, semi-sweet

3/4 cup unsalted butter, melted (1 1/2 sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 tablespoons espresso or brewed coffee, optional

1 cup all-purpose flour

12 Cool Mint Oreo Cookies, hand-crumbled

Frosting and Topping

1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency

3/4 cup white chocolate chips, melted

18 Cool Mint Oreo Cookies, hand-crumbled


1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.

2. Filling – In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.

2. Brownies – Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble 12 Oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan.

4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.

5. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.

6. Frosting and Topping – While brownies are cooling, make vanilla frosting by whisking together the butter, confectioners’ sugar, vanilla, and milk as needed until smooth and fluffy, or beat with an electric mixer. Optionally use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer.

7. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily).

8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.

9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.

10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. I prefer these bars chilled and I store them in the refrigerator in an airtight container for up to 10 days or in the freezer for up to 6 months.

source : averiecooks