FROZEN MINT CHOCOLATE CHIP CREAM PIE

INGREDIENTS to make  THREE Large Pies:

2 cans (28 ounces)  chocolate flavored sweetened condensed milk (Eagle Brand)

4  teaspoons LorAnn Mint Chocolate Chip Flavoring (http://lorannoils.com/)

1 Quart (4 Cups) heavy whipping cream, whipped

1 (10 oz. ) package milk chocolate chips, melted

½  cup whipping cream (to mix with chocolate chips)

1 (10 oz.) bag of Andes Crème de Menthe baking chips

3 chocolate graham crusts (9 inches)

DIRECTIONS:

In a large bowl, combine the chocolate sweetened condensed milk, mint chocolate flavoring , set aside.  In a glass bowl combine the chocolate chips and ½ cup whipping cream.  Place in the microwave for about 1 minute.  Stir until chocolate chips and whipping cream are completely combined and are smooth.   Add chocolate mixture to the sweetened condensed milk and mix well.    Whip 1 quart Whipping Cream until stiff peaks form, then add to the chocolate mixture and Mix well.  

 Spoon into crusts.  Sprinkle the Andes Mint Pieces on top of each pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving. 

PEPPERMINT BARK WHITE CHOCOLATE CHEESECAKE

Crust: 
1 (10 oz. package ) Grasshopper Mint  cookies, crushed
6 tablespoons margarine or butter, melted
(you can also buy a pre-maid chocolate crumb crusts )

Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
8 oz. white chocolate baking bar, melted (reserve 3 tablespoons of the melted white chocolate)
1 cup whipping cream
2 drops peppermint extract, divided

1 ½ teaspoons peppermint sprinkles 

1 drop of red food coloring

Peppermint Bark Swirl:

3.5 oz. peppermint bark, chopped

2 ½ tablespoons whipping cream

Whipping cream, chocolate sauce* and crushed candy canes for garnish

Directions:

In small bowl, combine crust ingredients; mix well.  Press in bottom of 8-inch springform pan.  Set aside.

In small saucepan, pour gelatin over cold water; let stand 1 minute.  Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

In a heavy saucepan or double boiler on low heat, warm 2.5 oz. tablespoons whipping cream.  Add chopped peppermint bark chocolate.  Constantly stir until almost melted.  Remove from heat and continue stirring until smooth. It will finish melting as you stir it. Set aside.

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted.  Remove from heat and continue stirring until smooth.  It will finish melting as you stir it.

In large bowl, beat cream cheese and sour cream until creamy.  Gradually add melted baking bar, gelatin mixture , whipping cream, one drop of peppermint extract and 1 ½ teaspoons peppermint sprinkles.  Beat until smooth.  Pour into crust lined pan. 

In the reserved white chocolate, put one drop red food coloring and 1 small drop of peppermint extract.  Mix well.

Spoon about 5 teaspoons full of the peppermint bark mixture onto the top of the cheesecake in a circular pattern.  Put a small dollop of the reserved white chocolate on each chocolate peppermint bark  teaspoon dot.  Using a knife in a circular motion, gently swirl the peppermint bark mixture into the cheesecake.  Gradually add more dollops of the peppermint bark to make more swirls with the knife.  Continue to add more of the peppermint bark until your cheesecake has the desired amount of swirls.

Cover; refrigerate 1 ½  to 2 ½  hours or until firm. 

Just before serving, run knife around edge of pan to loosen cheesecake.  Carefully remove sides of pan. Garnish with whipping cream, crushed candy cane and chocolate sauce. Store in refrigerator. 

*To make chocolate sauce, melt 2 oz. semi sweet chocolate with 3 – 4 Tablespoons whipping cream and voila you have your sauce.

Ingredients

Grasshopper Mint Crumbs

Crumbs in Springform Pan

White Chocolate to Melt

Peppermint Bark and Whipping Cream to Melt

Melted Peppermint Bark

Melted White Chocolate

Gelatin

Cream Cheese and Sour Cream Mixture

Adding the white chocolate, whipping cream and gelatin

Adding the peppermint sprinkles

turning the reserved white chocolate pink

white chocolate with color and sprinkles

filling in pie shell

making peppermint bark swirls

ready to garnish

garnished and ready to set

WHITE CHOCOLATE PUMPKIN SPICE MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

1 tablespoon sugar

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

¾ cup pumpkin puree

1 ½ teaspoons pumpkin pie spice

¼ cup sugar (to taste)

1 ½ cups heavy cream, whipped

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin  and add 1 tablespoon sugar and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside..

Place the gelatin mixture, pumpkin,  pumpkin pie spice and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Pour the pumpkin mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish whipped cream  and pumpkin pie spice.

Ingredients

Melting Chips and Butter

Melted White Chocolate

Gelatin over Cold Water

Gelatin with boiling water and sugar

Pumpkin and Spice

Pumpkin and white chocolate mixture

All Mixed

Ready to Set

PEPPERMINT CHOCOLATE MOUSSE, NO EGG, SET BY GELATIN

Light and airy, smooth and creamy, a decadent dessert
Ingredients:
1 packet gelatin
¼ cup cold water
¼  cup boiling water

1 tablespoon sugar
8 oz. semi sweet chocolate, broken into chunks (Use premium chocolate)
2 tablespoons unsalted butter, cubed
1 ½  cups whipping cream
½  cup powdered sugar ( optional)
½  teaspoon vanilla powder

½ teaspoon peppermint extract

1 teaspoon peppermint sprinkles
Whipping cream for garnish

Crushed candy cane, for garnish

Directions:
In a small dish, sprinkle gelatin over cold water.  Let sit 1 minute.  Pour boiling water over gelatin, add 1 tablespoon sugar and whisk until gelatin has dissolved.  Let cool.

In a double boiler or a small heavy saucepan, melt chocolate and butter over low heat, stirring constantly.  Remove from heat just before it is completely melted and there are still some small chunks.  Continue stirring until the chocolate is smooth.  Transfer to a refrigerator safe bowl and let cool, almost completely.

In a large mixing bowl, add the whipping cream.  Whip for about two minutes, then add the vanilla powder and confectioner's sugar.  Continue Mixing until the cream thickens, but is not too thick (do not over mix).  Mix in the cooled chocolate and ½ teaspoon peppermint extract and peppermint sprinkles.  Gradually add the gelatin a little at a time, stirring (do not use the mixer at this point) it in. 

Transfer to a refrigerator safe bowl and let chill for 3 hours.  Serve with whipping cream and crushed candy cane, for garnish.

Ingredients

Chocolate and Butter

Melted Chocolate Ready to Chill

Whipping Cream and Sugar

Gelatin over Cold Water

Gelatin, Boiling Water and Sugar

Chocolate and Whipping Cream

All Mixed

Ready to Set