Best After Dinner Mint Recipes

AFTER-DINNER MINT CREAM

Steps:

• Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving

AFTER DINNER MINT ICING

Steps:

• 1. Melt chocolate in microwave at a medium heat, stirring every 30 seconds until almost melted. It will continue to melt after being removed from the microwave, so don't overcook it. Leave that to cool for 5 minutes.
• 2. Beat butter/margarine with, 2 cups of confectioners sugar until fluffy. Add salt, mint extract, milk/cream, melted chocolate, and the remaining 2 cups of sugar; and beat on high speed until well blended.
• 3. This should give you a perfect piping consistency. Add more or less milk/cream to meet your particular cake decorating needs.

CHOCOLATE AFTER-DINNER MINT PARFAITS

Steps:

• Chocolate Mousse: Place the gelatine in cold water to soften and set aside; melt the chocolate in a bowl over a pan of simmering water, stir until smooth, then set aside to cool slightly. In an electric mixer, beat the eggs and sugar on a medium-high speed for 5 minutes or until thick and pale. Drain the softened gelatine and place in a pan over a very low heat. When melted, slowly add the liquid gelatine to the egg mixture, whisking constantly. Stir in the melted chocolate, then fold in the whipped cream. Divide the mousse among 8 3/4-cup (185ml) serving glasses. Chill for 30 minutes or until set.
• Mint Mousse: Bring the milk and sugar to the boil in a pan, add the mint, then remove from the heat, cover with a tea towel and allow it to infuse for 15 minutes. Meanwhile soften and melt the gelatine as above, then add to the milk mixture. Strain the mixture, pressing down well the mint leaves. Cool completely, then fold in the whipped cream. Pour into the serving glasses on top of the chocolate mousse layer. Chill for 1-2 hours or until set.
• Chocolate Ganache: Bring the cream to the boil in a pan. Place grated chocolate then pour the hot cream over it and stir until smooth. Allow to cool, then pour the ganache over the mint mousse and chill for a further 1-2 hours. Serve garnished with a fresh mint leaf.

AFTER-DINNER MINT DELIGHTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the extracts, salt and, if desired, a few drops food coloring. Gradually add flour and mix well., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-in. thickness. Bake at 375° until set, 10-12 minutes. Remove to wire racks to cool completely., In a double boiler or metal bowl over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust. Store in an airtight container in the refrigerator.

AFTER DINNER MINT

Steps:

• Combine coffee or espresso and Bailey's Mint Irish Cream.
• Add Vodka.
• Top with whipped cream and serve.

AFTER DINNER MINT CHOCOLATE CUPCAKES

Steps:

• For the cupcakes
• Preheat the oven to 180 degrees. Line a mini cupcake pan with cupcakes pan thingys.
• Melt the butter and chocolate in a bowl over a pan of simmering hot water stirring until the chocolate has melted and it is smooth and glossy (or save time and melt the butter and chocolate in the microwave mixing between short 20-30second bursts until melted). Remove from heat and add sugar. Stir well. Let the mixture cool for 10 minutes.
• Once cool beat the chocolate mix for 3 minutes in a mixer. Add the eggs one at a time beating well between each addition. Next beat in the peppermint essence. Sift the flour, cocoa and salt in the bowl and beat until blended.
• Dived the mixture into the cupcake pans. Bake for 12-15minutes. Cool completely on a wire rack.
• For the Optional Mint filling:
• Sift the icing sugar into a small bowl and add the peppermint extract and 1/2 tbsp of water. Mix with a balloon whisk. Add another 1/2 tbsp of water and mix again. (you may need an additional 1/2tbsp if needed).
• For the buttercream:
• Beat the butter until creamy in an electric mixer. Slowly add the icing sugar in small amounts. Next beat the essences into the mixture. Beat well. Slowly add the milk. Beat for another 3minutes on high. Add a few drops of green food colouring and mix well.
• How to put it Together
• If you are taking the mint filling option, cut a small hole out of each othe cupcakes with a teaspoon. Fill the whole with the mint filling and place the cut out cupcake on top to fill the hole.
• Spread icing on with a spatula or fill a piping bag and pipe icing onto each cupcake. Place an after dinner mint on each.