Best 7 Lauras Chocolate Peppermint Sauce Recipes
In the realm of decadent desserts, Laura's Chocolate Peppermint Sauce stands as a symphony of flavors, a harmonious blend of rich chocolate and refreshing peppermint. Its versatility makes it a culinary chameleon, seamlessly complementing various sweet treats. Whether you desire a luscious topping for your ice cream or a velvety drizzle over your chocolate cake, Laura's Chocolate Peppermint Sauce is the answer. Its minty freshness cuts through the sweetness, creating a delightful balance that tantalizes the taste buds. So embark on a culinary adventure and discover how to craft this delectable sauce, transforming your desserts into masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE
When you're looking for the perfect finale to a sophisticated and elegant holiday meal, look no further. The ice cream and pastries can actually be made 1 week ahead, and the chocolate sauce can be made 2 days ahead, while the finished product assembles quickly and easily.
Provided by JackieOhNo
Categories Frozen Desserts
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For Ice Cream: Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours. (Ice cream can be made 1 week ahead. Keep ice cream frozen.).
- For Cream Puff Pastry: Preheat oven to 400 degrees. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
- Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1-1/2" mounds of dough onto sheet, spacing about 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
- Bake pastries 20 minutes. Reduce oven temperature to 350 degrees. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Pastries can be made 1 week ahead. Enclosde pastries in resealable plastic bag; freeze. Thaw pastries before continuing.).
- For Chocolate Sauce:.
- Bring cream to a simmer in a heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softenes, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.).
- To assemble: Cut pastries crosswise in half. Place 1 scoop of ice cream onto bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints and garnish with mint sprigs.
Nutrition Facts : Calories 623.6, Fat 46.8, SaturatedFat 28.3, Cholesterol 200.8, Sodium 155.1, Carbohydrate 51.3, Fiber 6.1, Sugar 25.6, Protein 11.7
PEPPERMINT STICK SAUCE
This pepperminty sauce is one of my favorite Christmas gifts to give. I package it in a decorative jar, then add a container of chopped nuts to sprinkle over the topping.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE PEPPERMINT SAUCE
Make and share this Chocolate Peppermint Sauce recipe from Food.com.
Provided by Northern_Reflectionz
Categories Sauces
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine chocolate and water in saucepan.
- Melt.
- Add sugar and salt.
- Cook, stir til sugar dissolves.
- Add butter, peppermint and nuts.
- Stir to mix.
- Store in covered container in fridge.
LAURA'S CHOCOLATE PEPPERMINT SAUCE
This is really yummy for pouring over ice cream.
Provided by Laura
Categories Dessert Sauces
Yield 24
Number Of Ingredients 6
Steps:
- In the top of a double boiler combine the candies, milk, syrup, pudding mix, peppermint extract and salt. Stir over simmering water until melted.
Nutrition Facts : Calories 34.7 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 40.3 mg, Sugar 5.5 g
LAURA'S CHOCOLATE PEPPERMINT SAUCE
This is really yummy for pouring over ice cream.
Provided by Laura
Categories Dessert Sauces
Yield 24
Number Of Ingredients 6
Steps:
- In the top of a double boiler combine the candies, milk, syrup, pudding mix, peppermint extract and salt. Stir over simmering water until melted.
Nutrition Facts : Calories 34.7 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 40.3 mg, Sugar 5.5 g
CHOCOLATE-PEPPERMINT SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Winter Bon Appétit Small Plates
Yield Makes About 1 3/4 Cups
Number Of Ingredients 4
Steps:
- Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)
PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE
Categories Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Frozen Dessert Mint Chill Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make ice cream:
- Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours.
- Make cream puff pastry:
- Preheat oven to 400°F. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
- Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
- Bake pastries 20 minutes. Reduce oven temperature to 350°F. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Ice cream and pastries can be made 1 week ahead. Keep ice cream frozen. Enclose pastries in resealable plastic bag; freeze. Thaw pastries before continuing.)
- Make chocolate sauce:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softens, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
- Cut pastries crosswise in half. Place 1 scoop ice cream into bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints. Garnish with mint sprigs.
Tips:
- For an intense chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 60%.
- If you don't have peppermint extract, you can use 1 teaspoon of vanilla extract and 1/4 teaspoon of peppermint oil.
- To make a thicker sauce, simmer it for a few minutes longer. For a thinner sauce, add more milk or cream.
- For a boozy twist, add 1/4 cup of your favorite liqueur, such as crème de menthe or Kahlua.
- Serve the sauce warm or cold. If you're serving it cold, be sure to whisk it before serving to smooth it out.
Conclusion:
This chocolate peppermint sauce is a versatile and delicious topping for a variety of desserts. It's perfect for drizzling over ice cream, brownies, or cake. You can also use it as a dip for fruit or cookies. With its rich chocolate flavor and refreshing peppermint taste, this sauce is sure to be a hit at your next party or gathering.
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