Cocktails, Mixed Drinks & Recipes using Chocolate Mint Schnapps
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Cricket
Cricket
1 oz Chocolate Mint liqueur
1 oz white Creme de cacao
1 oz Cream or milk
Ice
Mixing instructions:
In a shaker filled with ice, combine ingredients and shake well, strain into old fashioned glass
Dutch Velvet
1/2 oz Chocolate Mint liqueur
1/2 oz Banana liqueur
2 oz Light cream
1 tsp shaved sweet Chocolate
Mixing instructions:
Shake all ingredients (except chocolate) with ice and strain into a chilled cocktail glass. Garnish with the shaved chocolate and serve.
Fat Albert
3 oz Chocolate Mint liqueur
1 oz Mexican Coffee liqueur
1 tblsp Maple syrup
Chocolate milk
Crushed Ice
Whipped cream (optional)
Mixing instructions:
In a blender mix the Chocolate Milk, Ice, and Maple Syrup for about 5 seconds. Then add the Chocolate Mint liqueur and Mexican Coffee liqueur and blend for another 2 seconds. Pour and top with whipped cream.
Chocolate Mint Pie
1 pie shell made with Graham crackers
1 cup butter
1 cup powdered sugar
2 squares of melted chocolate
2 eggs unbeaten
1 tsp. vanilla
3 Tbsp Chocolate Mint liqueur
Combine sugar and butter and beat until fluffy. Add chocolate and eggs and vanilla and Chocolate Mint liqueur. Pour into pie crust and put into refrigerator for six hours. Frost with whipped cream.
Chocolate-Mint Brownies
1/3 cup butter or margarine, softened
1/2 cup sugar
1/4 cup brown sugar
2 oz. unsweetened baking chocolate, melted
1 egg, lightly beaten
2 Tbsp Chocolate Mint liqueur
1/2 teaspoon vanilla extract
11/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (6 oz.) mint chocolate chips
1 (16 oz.) can ready-to-use vanilla icing
Green decorating sugar crystals
Preheat oven to 350 F. Grease Molds with vegetable cooking spray. Place butter and sugars in large mixing bowl, beat until smooth and creamy. Stir in melted chocolate, egg, Chocolate Mint liqueur and vanilla. Mix flour and baking soda; add to creamed mixture; stir. Add chips; stir. Pour batter into prepared molds. Fill cavities approximately 1/2 full, bake 20-25 minutes. Cool 5 minutes, remove from mold and cool completely. On low heat or in microwave, heat icing until pourable consistency, do not overheat. Place brownies on a rack and pour on icing. Sprinkle with sugar. Let set.
Chocolate Mint Charlotte
Yields: 10 servings
1/2 (10 3/4-ounce) loaf commercial angel food cake
1/4 cup plus 2 tablespoons Chocolate Mint liqueur, divided
1 tablespoon plus 1/2 teaspoon unflavored gelatin
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa
11/2 cups 2% milk
1/2 cup evaporated skim milk
2 eggs, separated (at room temperature)
11/2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon (1/4 ounce) grated semisweet chocolate
Line a 6-cup charlotte mold with heavy plastic wrap; set aside.
Cut angel food cake into 9 (1/4-inch) slices. Cut 4 slices diagonally in half; trim wide ends to fit into bottom of mold with points facing toward center. Cut remaining 5 slices in half crosswise and arrange around sides of mold. (Inside of mold should be completely covered.) Brush cake slices with 2 tablespoons Chocolate Mint liqueur; set aside.
Sprinkle gelatin over remaining 1/4 cup Chocolate Mint liqueur in a bowl; set aside. Combine 1/3 cup sugar, cornstarch, and cocoa in a saucepan. Gradually add milks, stirring with a wire whisk. Bring to a boil over medium-low heat. Cook 2 minutes or until thickened, stirring constantly. Beat egg yolks in a small bowl with a wire whisk. Gradually stir about one-fourth of hot mixture into yolks; add yolk mixture to remaining hot milk mixture, stirring constantly. Cook an additional 1 minute, stirring constantly. Remove from heat; stir in gelatin mixture, vanilla extract, and peppermint extract. Pour into a large bowl and place bowl over ice; let cool to room temperature, stirring frequently.
Beat egg whites and salt at medium speed of an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
Gently fold one fourth egg white mixture into cocoa mixture. Gently fold remaining egg white mixture into cocoa mixture. Spoon mixture into prepared mold. Co ver with plastic wrap; chill 8 hours.
To serve, remove plastic wrap. Place a serving platter on top of mold; invert charlotte onto platter. Remove mold; sprinkle top of charlotte with grated chocolate