Chocolate Peppermint Mousse

It seems that Christmas gets thrown in our faces earlier and earlier every year.  I remember when I didn't see a single Christmas decoration or hear a note of a single Christmas song until the day after Thanksgiving.  This year, I pretty much woke up the day after Halloween to aisles flooded with Christmas candy and knick knacks - the alarm set to a horrible country radio station (sorry for all you country music fans) unforgivably playing Christmas tunes.  I mean, can't we give Thanksgiving a chance, first?

Well, I guess if you can't beat 'em, join 'em.

My husband loves the taste of peppermint-anything.  Throw chocolate in the mix and he's in heaven.  So since it's pretty close to the big guy's birthday, I decided to whip up a little dessert to put a smile on his cute face.

Ingredients:

4 egg yolks
3/4 cup sugar, plus 1 tablespoon
1/4 cup Peppermint Schnapps
6 oz. semi-sweet or dark chocolate
1/4 cup coffee
6 oz. unsalted butter, softened
4 egg whites
1/8 teaspoon salt

whipped cream for topping, optional

Combine the egg yolks and 3/4 cup sugar in a medium, stainless steel bowl.  Beat with a hand mixer until pale yellow and the mixture allows ribbons to form.

Beat in the Peppermint Schnapps until combined. 

Set up a double boiler on the stove, being careful not to let the bottom of the bowl touch any water (you only need about an inch of water in the pot).  Beat the mixture until it starts to thicken and slightly foams up.  The mixture should be warm to the touch.  Set mixture aside while you melt the chocolate.

In another medium, stainless steel bowl, combine the chocolate and coffee.  Set the bowl over the double boiler and stir until chocolate is completely melted.  Remove from heat and stir in the butter. 

Slowly pour the chocolate mixture in with the egg mixture and beat until all the chocolate is incorporated.

In the bowl of a stand mixer or using a hand mixer with the whisk attachment, combine the egg whites, salt, and remaining tablespoon of sugar.  Whisk until stiff peaks form.

Fold the meringue in with the chocolate mixture until all is incorporated.  Divide the mixture into serving dishes and refrigerate for at least 2 hours.

When ready to serve, top with whipped cream and sprinkles.

This is definitely a tasty treat.  The peppermint doesn't over power the chocolate at all, but instead, it accentuates it to create quite the delicious bite!

So if you're looking for something to serve at one of the many holiday dinner parties this year, look no further!  Enjoy the rest of the week, guys!

Homemade Peppermint Patties

Just wish I would have taken a picture of the insides!

Peppermint is one of my favorite flavors during this time of year.  It's no surprise that in the goodie bags I made for people this year, I had 2 peppermint treats!  I mean, seriously... who doesn't like peppermint? 

These peppermint patties were extremely easy, and once I got the hang of dipping them in chocolate, were pretty quick too.

Sorry I've got such a short post today, but this month's bookclub meeting is meeting at my house, and that means I've got tons of cooking to do today!  Details will be posted tomorrow, I'm sure!

Ingredients:
Adapted From What Megan's Making's Recipe

A surprise is hidden inside!

 2 & 1/4 cups powdered sugar, plus 1/4 cup for kneading and rolling
1 & 1/2 tablespoons light corn syrup
1 & 1/2 tablespoons water
1/2 teaspoon peppermint extract
1 tablespoon shortening
pinch of salt
10 ounces bittersweet chocolate morsels

In a medium bowl, beat 2 & 1/4 cups powdered sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer at medium speed until just combined.  Dust a work surface with the remaining powdered sugar and knead "dough" until smooth. 

Roll the dough between 2 sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (about 1/4 inch thick).  Place the baking sheet in the freezer and chill until firm, about 15 minutes.

Remove top sheet of paper and sprinkle top of the round with powdered sugar.  Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with round cutter, transferring to a parchment-lined baking sheet. Freeze again until firm, at least 10 minutes.  If you want, you can use scraps to roll out and cut out more circles.

Meanwhile, you can make the chocolate coating.

Melt 3/4 of the chocolate in a microwave-safe bowl.  Do it in 30 seconds intervals, that way you don't burn the chocolate.  Add remaining chocolate and stir until all melted.  Let cool slightly.

This next part, you want to do sort of fast, because the peppermint dough will get warm, and not let the chocolate set properly. 

Take peppermint rounds out of freezer.
 
Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet. Coat remaining rounds, rewarming chocolate, if necessary (I didn't have to do this).   Place patties in fridge to speed up setting of chocolate.  Let stand for at least 1 hour before serving!

I'm sure even Santa would have enjoyed these!

Like I said, these were pretty easy, and made great goodie bag gifts!  I know, Christmas has passed, but it still doesn't mean you can't enjoy these little guys all for yourself!  Share if you want to!  Enjoy!

Peppermint Patty Brownies

Thanks to everyone who voted in the poll last week! Only had 19, but hey, not bad for the first go! Right? So maybe I can convince more to vote after I've concocted up some good eats? Maybe?

Well, there was a tie! Chocolate and Almonds were at the top of the list in a tie! And instead of taking the easy way out, and making something that included both ingredients, I've decided to split it up and do two different things! Sound good?

And I figured you all wouldn't be upset if I rocked out the chocolate first? Would you? Trust me, you won't be disappointed with these babies!

Ingredients:
Adapted from Let's Dish's recipe

shortening, for greasing
2 cups semisweet chocolate chips, divided
11 tablespoons unsalted butter, cut into 1-inch cubes
1 & 1/4 cups sugar
3 eggs
1 & 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
3/4 cup heavy whipping cream
1/3 cup York peppermint candies, roughly chopped, plus extra for mixing in to batter

1 tablespoon peppermint schnapps

Preheat oven to 350 degrees. 

 

Line a 9x13-inch baking pan with foil, leaving a little overhang. Grease the foil with shortnening.
 

Melt 1 cup of the chocolate and all of the butter in a glass bowl in the microwave in 30 second intervals, stirring each time until melted and smooth.  Mine was melted in about 1 minute.  Cool chocolate mixture for about, 5 to 10 minutes.

Meanwhile, whisk sugar, eggs, vanilla, and salt in large bowl.  Stir in chocolate mixture, then add flour.  Stir in 1/4 to 1/2 cup of the whole york peppermint candies, if desired. Transfer batter to prepared baking pan. Bake brownies toothpick comes out with moist crumbs attached, about 30 minutes. Transfer pan to cooling rack and let brownies cool completely.

Bring the heavy whipping cream to a simmer in a small saucepan over medium heat.  Remove from heat and add remaining 1 cup of chocolate.  Let sit for about 5 minutes.  Whisk in peppermint schnapps and stir until mixture is smooth.  Pour chocolate ganache over brownies in the pan and spread to cover completely. Let ganache cool for about 15 minutes and then sprinkle on crushed York peppermint patty candies.  Let sit in refrigerator for at least one hour before cutting. 

 

 

Using the foil overhang as an aid, lift brownie sheet from pan. Fold down the foil edges. Using a large sharp knife, cut brownies into small individual pieces, wiping your knife with a hot, moist cloth after each cut.  Arrange the brownies on a platter and serve (or keep them to yourself, as Andy suggested).

These were great!  I brought them into work and everybody who tried one said they were pretty tasty!  I love the layer of ganache on top of the brownie, too.  It just gives it that extra something special!  The only thing I regret is that the peppermint candies were white and blue, and someone commented at work today that I made Colts brownies... I almost didn't let that certain someone have a brownie. =)  Hehe!  Enjoy guys!  And definitely be prepared for an awesome almond recipe in the next few days!