Peppermint Truffles

it is terribly embarassing, but i think i actually do still have candy canes sitting around from the holidays :$

FROM COCONUT & LIME (coconutlime.blogspot.com)
2cups confectioners' sugar
4oz cream cheese*, slightly softened
5drops peppermint extract confectioners' sugar
candy canes or starlight mints, crushed
Directions:
1) In a large bowl, beat together cream cheese, peppermint extract & sugar. Beat until well combined.
2) Using your fingers, roll the mint/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of confectioner's sugar & the crushed mints on a plate & gently roll the candy to coat.
5) Place on a clean plate and refrigerate about 1 hour before serving.

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/12/peppermint-truffles.html

Peppermint Hot Chocolate

My boyfriend recently tried to make his hot chocolate powder drink minty by adding a candy cane, i thought there might be a less ghetto way of doing it..

FROM CANADIAN LIVING (canadianliving.com)

2cups milk

1tbsp granulated_sugar

2oz (60g) bittersweet chocolate, finely chopped

1-1/2oz (45g) milk chocolate, finely chopped

1/4tsp peppermint extract

1cup water
Directions:

1. In saucepan, bring milk, sugar & water to boil over medium heat. Remove from heat.

2. Whisk in bittersweet & milk chocolates until melted.

3. Stir in peppermint extract.

Approx Nutritional Info

Per serving: cal 208

pro 6g

total fat 11g

sat. fat 7g

carb 22g

fibre 2g

chol 12mg

sodium 59mg

http://www.canadianliving.com/food/50_days_of_holidays/peppermint_hot_chocolate.php

Peppermint Patties

FROM THE FOOD CHANNEL (foodchannel.com)
4 1/2cups powdered sugar
3tbsps melted butter
2 1/2tsps mint extract
1/2tsp vanilla
1/4cup evaporated milk
CHOCOLATE FOR DIPPING
2cups chocolate chips
2tbsps solid shortening

Directions:

1. Mix all together in a bowl & chill.
2. Roll into balls, which may be flattened out into patties or rolled into sticks.

3. Dip in melted chocolate and let harden.
CHOCOLATE FOR DIPPING:

4. Melt chocolate chips & shortening together in microwave.

*Note: Freeze these candies between steps to make them easier to mold. Of course, that means you can store them in the freezer, too, and just pull out as needed for quick holiday refreshment.

http://www.foodchannel.com/recipes/1607-peppermint-patties

Mint Chocolate Mousse

FROM THE ART OF GLUTEN FREE COOKING (theartofglutenfreecooking.com)
3oz. semi-sweet (62%) high quality chocolate, finely chopped
3tbsps whole milk
½cup heavy cream
1 egg yolk
2 ½tsps peppermint extract
1 egg white
1tbsp granulated sugar
Directions:
1. Place the finely chopped chocolate & the milk into a heavy bottomed saucepan and heat on low until the chocolate is melted.
2. Whisk vigorously & remove from the heat; allow to cool for several minutes before you whisk in the egg yolk and peppermint extract.
3. Whip the heavy cream until it holds lazy soft peaks. Fold into the melted chocolate.
4. Whip the egg white with the granulated sugar for a couple of minutes. The egg whites should look shinny & firm.
5. Fold the egg whites into the chocolate mixture just enough to incorporate.

http://www.theartofglutenfreecooking.com/2007/12/million-years-later.html

Dark Chocolate Bark

FROM THE JOY OF COOKING
(about 1 1/4lbs)
1lb bittersweet (or semisweet) chocolate
2cups unblanched almonds, or other nuts toasted, coarsely chopped
Directions:
1.line a baking sheet w/aluminum foil.
2.temper chocolate (not sure what that means, but i'm sure if you search it, you'll find an explanation).
3. stir in nuts. coat nuts thoroughly, then spread mix about 1/4inch thick on the lined baking sheet. tap the pan on a hard surface to release any air bubbles
4. refridgerate 15 (or until firm) then let stand in a cool place for 30min-1hr to set completely.
5. holding chocolate w/the foil to avoid fingerprints, break into shapes

Milk Chocolate Bark
*prepare as above substituting 1lb milk chocolate for the dark chocolate,

White Chocolate Bark
*prepare as above substituing 1lb white chocolate for the dark chocolate

Fruited Chocolate Bark
*prepare as above substituing 2cups finely chopped/dried/candied/crystallized fruit for the nuts

Holiday Version (not from the joy of cooking)
*i imagine would go something along the lines of prepare dark chocolate layer, chill, then on top prepare the white chocolate layer, then 2cups finely broken candycanes instead of nuts and then chill again. ... i heart holiday bark