#mintychocolate

This Frango Mint Fudge recipe lets you enjoy the delicious taste of chocolate and mint together. It's great for holiday treats or any time you want something sweet and cool.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pure vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup crushed chocolate wafer cookies. 1/2 cup chopped Frango mints.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. To make the mixture smooth, microwave it for 30 seconds at a time and stir it each time. This will melt the chocolate and butter. Add the peppermint and vanilla extracts and mix them in well. Add the broken chocolate wafers and chopped Frango mints and mix them in. Put the fudge mix into the pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Enjoy the fudge by cutting it into squares.

Enjoy the bright and refreshing flavors of matcha and mint in this delicious homemade ice cream. Rich dark chocolate chips make this a truly decadent treat. The creamy base is infused with the earthy notes of matcha and a hint of cool mint.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 2 tablespoons matcha powder. 1/4 teaspoon salt. 1 teaspoon peppermint extract. 1/2 cup dark chocolate chips or chunks.

Instructions: In a saucepan, combine heavy cream, milk, sugar, matcha powder, and salt. Heat the mixture over medium heat, stirring constantly until sugar and matcha powder are dissolved, and the mixture is steaming but not boiling. Remove from heat and stir in peppermint extract. Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency. Stir in dark chocolate chips or chunks during the last few minutes of churning. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Make your own version of the classic Girl Scout Thin Mint Cookies at home with this easy recipe. These chocolatey, minty delights are perfect for satisfying your cookie cravings!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. 8 ounces dark chocolate, chopped. 1/2 teaspoon vegetable oil. 1/4 teaspoon peppermint extract.

Instructions: Mix flour, cocoa powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. The egg, vanilla extract, and 1/4 teaspoon of peppermint extract should all be mixed in. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Wrap the dough in plastic wrap and roll it into a log. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the thin rounds of chilled dough on the baking sheet. For 10 to 12 minutes, bake. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. To melt the dark chocolate in a bowl that can go in the microwave, stir it every 30 seconds for about a minute. Add the peppermint extract and 1/4 teaspoon of vegetable oil and mix well. After the cookies have cooled, dip each one in the melted chocolate to cover it completely. Put the cookies that have been dipped on a tray that has been lined with parchment paper. Put the cookies that have been dipped in chocolate in the fridge to let the chocolate set. Girl Scout Thin Mint Cookies made at home are ready to eat once the chocolate has set.

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the perfect blend of rich chocolate and refreshing mint with these delightful cupcakes. They are a chocolate lover's dream with a hint of minty freshness.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2/3 cup buttermilk. 1/2 cup vegetable oil. 2 large eggs. 2 tsp vanilla extract. 1/2 cup hot water. 1/2 cup chopped mint chocolate or chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the hot water and mix until the batter is smooth. Stir in the chopped mint chocolate or chocolate chips. Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite frosting, such as mint chocolate ganache or buttercream. Sprinkle some extra chopped mint chocolate on top for decoration. Enjoy your decadent chocolate mint cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

A festive and indulgent shot reminiscent of the holiday season, with the flavors of peppermint and white chocolate perfectly blended.

Ingredients: 1 oz peppermint schnapps. 1 oz white chocolate liqueur. 1 oz half-and-half cream. Crushed candy canes for garnish.

Instructions: Peppermint schnapps, white chocolate liqueur, half-and-half cream, and ice should all be put in a shaker. Make sure to shake it well until it's cold. Pour into shot glasses. Put crushed candy canes on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of rich chocolate and refreshing peppermint with this decadent bundt cake topped with a light and minty parfait. Perfect for festive occasions or a sweet treat any time of the year!

Ingredients: 2 cups all-purpose flour. 1 cup cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups buttermilk. 1 cup semisweet chocolate chips. 1/2 cup crushed peppermint candies. 2 cups whipped cream. 1 cup Greek yogurt. 1/4 cup powdered sugar. 1 teaspoon peppermint extract.

Instructions: Preheat the oven to 350F 175C and grease a bundt cake pan. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until well combined. Fold in chocolate chips and crushed peppermint candies. Pour the batter into the prepared bundt cake pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely before removing it from the pan. In a separate bowl, whip together whipped cream, Greek yogurt, powdered sugar, and peppermint extract until stiff peaks form. Once the cake is cooled, cut it into slices and layer with the peppermint parfait mixture. Garnish with additional chocolate chips and crushed peppermint candies. Serve and enjoy!

Prep Time: 25 minutes

Cook Time: 60 minutes