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RECIPE: Peppermint White Hot Chocolate & Chocolate Peppermint Brownies

Christmas season is a bonanza for peppermint lovers, from candy canes to peppermint bark to chocolate-peppermint everything.

Now, have a cup of peppermint white hot chocolate with a dark chocolate peppermint brownie. Both recipes are from McCormick.

While together they create a chocolate-peppermint symphony, they can be split up and paired with non-peppermint, non-chocolate beverages and cookies.

RECIPE: PEPPERMINT WHITE HOT CHOCOLATE

Ingredients For 6 One-Cup Servings

  • 1 cup heavy cream
  • 8 ounces white chocolate*, coarsely chopped
  • 4 cups half-and-half
  • 1/4 teaspoon McCormick Pure Peppermint Extract
  • Optional garnish: whipped cream
  •  
    *We chop up white chocolate bars from Green & Black’s or Lindt.
     
    Preparation

       

    white-hot-choc-peppermint-bars-mccormick-230

    If you’re a big fan of peppermint, this dessert is for you: white peppermint hot chocolate with chocolate peppermint bars. Photo courtesy McCormick.

     

    1. PLACE the heavy cream and chocolate in medium saucepan. Cook and stir on medium heat until chocolate is melted.

    2. STIR in half-and-half and peppermint extract. Cook and stir until heated through. Pour into serving cups. Garnish with whipped cream if desired.
     
    25+ HOT CHOCOLATE VARIATIONS

    There’s a recipe for every day of the month. See all the hot chocolate ideas.

    Here’s the difference between hot chocolate and cocoa.

     

    peppermint-cream-brownies-mccormick-a-kitchen-addiction-230
    Top chocolate brownies with peppermint
    cream and chocolate ganache. Photo
    courtesy A Kitchen Addiction.
      RECIPE: CHOCOLATE PEPPERMINT BARS

    This fudgy brownie is layered with peppermint frosting and a rich chocolate glaze. Prep time is 15 minutes, bake time is 15 minutes.

    RECIPE: CHOCOLATE PEPPERMINT BARS

    Ingredients For 36 Bars

  • 1 package (family-size) fudge brownie mix or your own brownie recipe
  • 2-1/2 cups confectioners’ sugar
  • 1/2 cup (1 stick) plus 7 tablespoons butter, divided
  • 1-1/2 tablespoons heavy cream
  • 1 teaspoon pure peppermint extract
  • 12 ounces semi-sweet baking chocolate, coarsely chopped
  • Crushed peppermint candies
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Prepare the brownie mix as directed on the package. Spread in greased foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until a toothpick inserted into the center comes out almost clean. Cool in the pan on wire rack. Meanwhile…

    2. BEAT the confectioners’ sugar, 7 tablespoons of the butter (melted), cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over the cooled pan of brownies. Refrigerate for 30 minutes.

    3. MICROWAVE the chocolate and the remaining 1/2 cup (1 stick)pf butter in large microwavable bowl on HIGH, for 2 minutes or until the butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie.

    4. SPRINKLE with the crushed peppermint candies. Cut into bars.

      




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