FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE
Categories Milk/Cream Chocolate Dairy Dessert Mint Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
- For filling:
- Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
- Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
- Garnish with shaved chocolates.
CHOCOLATE MINT GRASSHOPPER PIE
This recipe takes only 15 minutes to put together -- great to make on a busy day. Cooking time is actually refrigeration time to firm up.
Provided by TasteTester
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
- Melt chocolate as directed on package; drizzle over pie.
- Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 214.4, Fat 14.2, SaturatedFat 7.2, Cholesterol 6.6, Sodium 171.5, Carbohydrate 20.4, Fiber 0.5, Sugar 11, Protein 3
CHOCOLATE GRASSHOPPER CHEESECAKE
Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
- Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
- To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
GRASSHOPPER CHOCOLATE TORTE LAYER CAKE
Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
- Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
- Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
- Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
- To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.
"GRASSHOPPER" CHOCOLATE MINT CHESS PIE/MILKSHAKE
Classic cocktails often are my starting point when coming up with unique recipe combinations. This pie/milkshake was inspired by the Grasshopper cocktail. I've taken the main ingredients; mint, cream and creme de cacao, used them in a slightly unusual way and created two desserts that when combined, make an awesome grown up milkshake.
Provided by Hedy Goldsmith
Categories dessert
Time 1h55m
Yield One 9-inch pie or eight 8-ounce shakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Blind bake the pie shell. Set aside to cool.
- In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
- Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
- Serve the pie by itself, topped with whipped cream.
CHOCOLATE GRASSHOPPER ICE CREAM TART
It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Provided by Claire Saffitz
Categories Bon Appétit Frozen Dessert Dessert Summer No-Cook Mint Chocolate Tart Ice Cream Pie
Yield Serves 8
Number Of Ingredients 12
Steps:
- Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20-25 minutes.
- Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
- Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
- Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10-15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
- Do Ahead
- Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.
CHOCOLATE-SAUCE GRASSHOPPER SUNDAES
Here's a foolproof recipe that involves nothing more than assembling a few store-bought ingredients with a five-minute chocolate sauce. Make it once and it'll soon become a stand-by whenever you want a little something sweet.
Yield Serves 4
Number Of Ingredients 4
Steps:
- Divide the cookies and ice cream among 4 serving dishes.
- Dividing evenly, drizzle with the chocolate sauce; garnish with mint. Serve immediately.
CHOCOLATE GRASSHOPPER CHEESECAKE
What could be more special for St. Patrick's Day than this Chocolate Grasshopper Cheesecake from Pillsbury. It's one of my favorites. Picture is from the Pillsbury Site.
Provided by Goldie Barnhart
Categories Chocolate
Time 2h20m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350ºF. Wrap foil around bottom and side of ungreased 9 inch springform pan. In a large bowl, mix crust ingredients with fork until crumbly. Press in bottom and up sides of springform pan. About 1 inch up sides. Bake 12 minutes and then cool 30 minutes.
- 2. In small microwaveable bowl, mirowave chocolate on High 45 to 50 seconds increments, stirring until melted. Set aside.
- 3. In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequentlyl, until smooth and creamy. Add eggs one at a time, beating until smooth after each addition. Stir in Liqueur. Pour filling evenly over crust.
- 4. Drop 8 to 10 tablespoons melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
- 5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temp. 1 hour. Refrigerate 3 hours or over night.
- 6. NOTE: I use Andes Crème de Menthe cookies crushed up for the crust.
WHITE CHOCOLATE GRASSHOPPER PIE
This is a recipe I'd never heard of and I can't understand why, it's both crazy refreshing and light. Pretty much the perfect treat for a hot day. An added bonus is it can be made well in advance of any get together and when decorated like this, really stands out on a table!
Provided by ChristineMcConnell
Categories Pie
Time 3h40m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- PIE CRUST:.
- Heat oven to 350 degrees F.
- In a medium mixing bowl combine flour, baking soda and baking powder. Set aside.
- In a stand mixer, cream butter. Add sugar egg and food color. Mix until light and fluffy then add dry ingredients. Mix until dough forms.
- Press dough out onto a 16x12 cookie sheet lined in baking paper. Roll out to a uniform thickness (about 1/8 of an inch) and bake 10 minutes until JUST starting to brown.
- Note: You want your crust to be as light as possible so trim and discard and browned sections when out of the oven and cooled.
- Once cooled, crumble into large pieces and place in a food processor and pulp until in fine crumbs then place crumbs in a mixing bowl. If you don't have a food processor? Throw them in a sturdy Ziploc bag and whack with a rolling pin ;).
- Repeat process with two cups white chocolate chips and add to that same mixing bowl. Add melted shortening and mix until a pliable dough forms. Press into an 8" pie dish and create crimped edge with your fingertips.
- FILLING:.
- Place 1/8 cup water in glass bowl and add gelatin then allow to bloom. In a large pot gently melt down marshmallows on low/medium heat stirring constantly. Once in cream state, add half and half, Crème de Menthe, whipping cream and bloomed gelatin. Heat until just about ready to simmer. Remove from heat and allow to cool about 15 minutes. Place in a stand mixer and mix for 5 minutes. Pour half mixture into your prepared pie dish and the remaining mixture into a domed mixing bowl lined with plastic wrap. Place both the pie and the bowl into a freezer overnight.
- In the morning, carefully remove the filling from the bowl handling only the plastic wrap and flip onto your frozen pie for a domed effect. (It's jiggly and this is tricky, so know that going in!) Place back into freezer until ready to decorate.
- Stabilized Whipped Cream:.
- In a saucepan add water and gelatin. Allow to bloom 5 minutes. Begin heating on medium and stir constantly until it just begins to steam and remove from heat. Wait until mixture is back at room temp before next step.
- In a stand mixer fitted with a whisk attachment beat whipping cream and sugar on high until soft peaks begin. Then continue beating and pour gelatin mixture in a steady stream. Beat until stiff peaks form. Place in a piping bag and decorate your pie immediately. Place back in freezer.
- Grasshopper Decoration:.
- Heat 3/4 cup white chocolate on low on stovetop until completely melted and in a liquid state. Add corn syrup and mix nonstop until dough forms: This is your modeling chocolate.
- Decorative Direction:.
- Use modeling chocolate to shape legs and feelers for your grasshopper and adhere pieces together with the remaining white chocolate melted down. Any remaining melted chocolate can be placed in a small parchment piping bag and used to do the fine decoration and smoothing of the grasshopper. Place finished chocolate insect on top of your decorated pie. Serve immediately or freeze until ready for company.
MINT CHOCOLATE COOKIE GRASSHOPPER PIE
Minty, chocolatey deliciousness in just 15 minutes? Yup. That's how long it takes to get this no-bake Mint Chocolate Cookie Grasshopper Pie fridge-ready.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings, 1 slice each.
Number Of Ingredients 4
Steps:
- Finely crush 16 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely chop remaining 8 cookies; set aside.
- Beat whipped topping and marshmallow creme in large bowl with wire whisk until well blended. Gently stir in 3/4 cup of the chopped cookies. Spoon into crust. Sprinkle with remaining chopped cookies.
- Freeze at least 4 hours or until firm. (Pie will not be frozen solid.) Store leftover pie in freezer.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE SAUCE FOR GRASSHOPPER SUNDAES
Use this recipe when making our Grasshopper Sundaes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine light corn syrup and semisweet chocolate chips; stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat. Stir in heavy cream. Transfer to an airtight container; chill about 30 minutes before serving.
WHITE-CHOCOLATE GRASSHOPPER PIE
Provided by Food Network
Time 3h
Number Of Ingredients 12
Steps:
- For the Chocolate Wafer Crust:
- Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate cookies into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Chill for at least 30 minutes.
- Set a rack in the middle of the oven and preheat to 350 degrees. Bake the pie crust for 8 to 10 minutes, until set and dry. Place on a rack to cool.
- For the Grasshopper Filling: Finely chop the white chocolate and put it in a medium bowl. In a small saucepan, over medium heat, bring 1/2 cup of the cream just to a simmer. Pour it over the chocolate and stir with a whisk until smooth and blended. Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled. Whip to soft peaks, about 2 minutes, and place in the refrigerator until ready to use. In a small bowl, soften the gelatin by stirring in into the milk. Set aside.
- Combine the yolks, eggs, and sugar in a medium bowl or double boiler and place it over a pan of slowly boiling water. Whisk until very hot to the touch but not scrambled (160 degrees). Remove the bowl from the heat and continue to whisk (you may switch to an electric mixer) until mixture is thick, double in volume, and, when tipped from a spoon, holds a ribbon shape for 2 seconds, about 2 minutes. Whisk in the creme de menthe and/or peppermint extract, if using.
- Set the bowl of the gelatin over the pan of simmering water until gelatin has dissolved, about 1 minute, then whisk it into the egg mixture. Set aside to cool down to tepid. Whip the white chocolate cream until just thickened, then fold it into the egg mixture. Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight.
- Garnish with chocolate curls or sprinkles.
GRASSHOPPER HOT CHOCOLATE
My two favorite flavors come together to create a special warm beverage to delight your taste buds -- Chocolate and Mint! From the January, 1992 edition of Gourmet Magazine.
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan, combine the cocoa powder, sugar, water, vanilla, and a pinch of salt: heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.
- Gradually add the half-and-half and the milk, (both scalded), and simmer hot chocolate, whisking, for 2 minutes.
- Stir in the crème de menthe and the crème de cacao.
- Note: (For a frothy result, in a blender blend the hot chocolate in batches.)
- Divide the chocolate among mugs and top it with the whipped cream and the chocolate.
GRASSHOPPER HOT CHOCOLATE
Categories Milk/Cream Hot Drink Alcoholic Chocolate Christmas Spirit Créme de Cacao Christmas Eve Party Gourmet Drink
Yield Makes about 4 1/2 cups, serving 4 to 6.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among mugs and top it with the whipped cream and the chocolate.
SMART-CHOICE CHOCOLATE-MINT GRASSHOPPER PIE
You're only 15 minutes away from popping a luscious no-bake Chocolate Mint Grasshopper Pie into the fridge. Two hours later, you'll be taking bows.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP and chopped cookies. Pour into crust.
- Cover with remaining COOL WHIP; drizzle with melted chocolate.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE MINT GRASSHOPPER PIE
YUM! Enjoy the perfect combination of chocolate and mint in this yummy no-bake dessert.
Provided by Sarah Carlson
Categories Chocolate
Time 15m
Number Of Ingredients 6
Steps:
- 1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into the pie crust. Spread with remaining 1/2 cup whipped topping.
- 2. Melt chocolate as directed on package; drizzle over pie.
- 3. Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
CHOCOLATE GRASSHOPPER MARTINI
With its bright green color, this is the perfect drink to enjoy on St Patrick's Day! It is also an elegant cocktail to serve after a lovely meal! It's like having a chocolate mint candy in liquid form with a grow up taste!
Provided by Francine Lizotte
Categories Cocktails
Time 5m
Number Of Ingredients 7
Steps:
- 1. In a glass of a Boston shaker, combine vodka, crème de menthe, crème de cacao, heavy cream and ice cubes. We'll place the metal shaker on top and shake vigorously for 15 seconds.
- 2. Place the strainer and pour the mix in a chilled martini glass; garnish with dollop whipped cream and shaved chocolate. Makes 1 cocktail.
- 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Lj-IA2qGNiQ
CHOCOLATE GRASSHOPPER ICE CREAM TART
It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20-25 minutes.
- Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
- Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
- Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10-15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
- Do Ahead Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.
CHOCOLATE GRASSHOPPER
Make and share this Chocolate Grasshopper recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 3m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix coffee, ice cream and creme de menth in blender.
- Pour in to wine glasses, and garnish.
Nutrition Facts : Calories 124.5, Fat 3.7, SaturatedFat 2.2, Cholesterol 11.2, Sodium 27, Carbohydrate 15.2, Fiber 0.4, Sugar 14.3, Protein 1.3
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