Best 5 Triple Chocolate Peppermint Treats Recipes

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Indulge in a delightful culinary adventure with our enticing recipe for triple chocolate peppermint treats. These delectable delights are a symphony of flavors, combining the richness of three types of chocolate with the refreshing coolness of peppermint. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide will lead you to create these irresistible treats that are sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

TRIPLE-CHOCOLATE PEPPERMINT TREATS



Triple-Chocolate Peppermint Treats image

Santa is sure to stop by your house if you leave these minty chocolate cookies waiting for him. They're quick and easy for the whole family to make together. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6-1/2 dozen.

Number Of Ingredients 17

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup 60% cacao bittersweet chocolate baking chips
WHITE CHOCOLATE FROSTING:
1/2 cup white baking chips
4 ounces cream cheese, softened
3 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1/3 to 1/2 cup crushed peppermint candies

Steps:

  • Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.

Nutrition Facts : Calories 99 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

TRIPLE-CHOCOLATE PEPPERMINT FUDGE



Triple-Chocolate Peppermint Fudge image

Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The results are ultra-rich, extra-delicious, and ideal for gift-giving. Just be sure to save a few (dozen?) squares for yourself.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Yield Makes 64 one-inch pieces

Number Of Ingredients 10

1 tablespoon cold unsalted butter, plus more, softened, for pan
1 1/2 cups heavy cream
3 cups sugar
3 ounces unsweetened chocolate, finely chopped (2/3 cup)
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1 teaspoon pure peppermint extract
16 striped peppermint candies, coarsely crushed (1/2 cup)
8 ounces white chocolate, melted

Steps:

  • Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
  • Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
  • Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
  • Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
  • Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.

TRIPLE CHOCOLATE PEPPERMINT BARK



Triple Chocolate Peppermint Bark image

This peppermint bark makes a great homemade Christmas gift. Two layers of chocolate are sprinkled with peppermint and more chocolate in this holiday candy.

Provided by Sarah Kieffer

Yield Makes 30 to 40 pieces

Number Of Ingredients 6

8 oz (226 g) bittersweet chocolate, 60 to 70 percent, finely chopped
8 oz (226 g) semisweet chocolate, finely chopped
⅓ cup (80 g) heavy cream
¾ teaspoon peppermint extract
8 oz (226 g) good white chocolate, finely chopped
3 candy canes, crushed (or a handful of peppermint candies, crushed)

Steps:

  • With a pencil and ruler, measure out and mark a 9 by 13-inch (23 by 33 cm) rectangle on a piece of parchment paper large enough to fit in a sheet pan. Flip the paper over (so the pencil marks are on the bottom), and then place the paper on a sheet pan.
  • Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat and pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.
  • While the chocolate is setting, in the same bowl you used to melt the bittersweet chocolate, combine the semisweet chocolate, cream, and peppermint extract. Warm it over the barely simmering water, stirring frequently, until the mixture is just melted and smooth. Remove the bowl from the heat and let the mixture cool until it is room temperature, about 15 minutes. Remove the sheet pan from the refrigerator and pour the semisweet chocolate mixture over the chilled chocolate rectangle. Using an offset spatula, spread the semisweet chocolate in an even layer, then chill until very cold and firm, about 1 hour.
  • In a clean bowl, warm the white chocolate over barely simmering water until the chocolate is smooth. Working quickly, pour the white chocolate over the firm semisweet layer, using a clean offset spatula to spread it to cover. Sprinkle with the crushed candy canes. Chill in the refrigerator just until firm, about 20 minutes.
  • Carefully transfer the parchment paper from the sheet pan to a large cutting board. Trim away any uneven edges of the bark so the sides are straight. Cut the bark into 2 by 9-inch (5 by 23 cm) wide strips, then cut the strips into squares or triangles.
  • Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don't stick to one another, in the refrigerator for up to 1 week.

TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING



Triple-Chocolate Cake with Chocolate-Peppermint Filling image

Categories     Cake     Chocolate     Dessert     Bake     Christmas     Mint     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 25

Filling:
8 ounces imported milk chocolate (such as Lindt), finely chopped
1/2 cup whipping cream
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Cake:
1 cup sifted all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1/3 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup buttermilk
1 1/2 cups miniature semisweet chocolate chips
Chocolate Glaze:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon light corn syrup
3/4 teaspoon peppermint extract
12 whole red-and-white-striped hard peppermint candies, chopped
Fresh mint leaves

Steps:

  • For filling:
  • Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
  • For cake:
  • Position rack in lowest third of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
  • Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
  • Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
  • Meanwhile, prepare glaze:
  • Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
  • Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
  • Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

TRIPLE-CHOCOLATE PEPPERMINT TRIFLE



Triple-Chocolate Peppermint Trifle image

Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 10 to 12

Number Of Ingredients 21

Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/3 cup chocolate-flavored liqueur, such as Godiva
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes

Steps:

  • Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
  • Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
  • Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
  • Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
  • Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
  • Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
  • Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
  • Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
  • To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
  • Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

Tips:

  • For a richer chocolate flavor, use a combination of semisweet and bittersweet chocolate.
  • To make the treats extra minty, add a few drops of peppermint extract to the chocolate mixture.
  • If you don't have any baking sheets, you can use a large piece of parchment paper instead.
  • Be sure to chill the treats for at least 30 minutes before serving, so they have time to set.
  • These treats can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

These triple chocolate peppermint treats are a delicious and festive holiday treat that is sure to be a hit with everyone. They're easy to make and can be customized to your liking. So whether you're looking for a sweet treat to enjoy with your family or a gift to give to friends, these treats are a perfect choice.

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