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chocolate liqueur ×
Flying Grasshopper
Drink

Flying Grasshopper

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour the chocolate liqueur, creme de menthe, vanilla vodka, regular vodka, and half-and-half cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into chilled martini glasses rimmed with chocolate syrup to serve.

By Hazcat

Mint-Chocolate Leprechaun Shots
Drink

Mint-Chocolate Leprechaun Shots

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker with ice cubes. Add chocolate liqueur and peppermint schnapps. Shake vigorously for 2 to 3 minutes. Pour into glasses.
  2. 2 Beat heavy cream and vanilla extract in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Beat in enough food coloring to reach desired shade of green.
  3. 3 Place a dollop of green whipped cream on top of each shot and garnish with shaved chocolate.

By tcasa

Tofu Chocolate Cake
Dessert

Tofu Chocolate Cake

4.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
  2. 2 In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
  3. 3 Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
  4. 4 Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

By Christina

Grasshopper Cheesecake
Dessert

Grasshopper Cheesecake

5.0

Prep
30 min
Cook
70 min
Total
445 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
  2. 2 Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
  3. 3 Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
  4. 4 Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
  5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
  6. 6 Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
  7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

By Marianne Williams

Shorecook's Chocolate Peppermint Biscotti
Dessert

Shorecook's Chocolate Peppermint Biscotti

4.8

Prep
60 min
Cook
50 min
Total
170 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
  3. 3 Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
  4. 4 Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
  5. 5 Dip a spatula in water and use it to smooth surface of the logs.
  6. 6 Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
  7. 7 Reduce oven temperature to 300 degrees F (150 degrees C).
  8. 8 Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
  9. 9 Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
  10. 10 Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
  11. 11 Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

By SHORECOOK

Easy Chocolate Martinis for Two
Drink American

Easy Chocolate Martinis for Two

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour sugar onto a small plate. Wet the rims of 2 martini glasses with water, then dip rims in sugar to coat. Drizzle 1 tablespoon chocolate syrup onto the inside of each glass.
  2. 2 Put ice in a cocktail shaker. Add vodka, chocolate liqueur, creme de cacao, half-and-half, and remaining chocolate syrup. Cover and shake until outside of shaker has frosted. Strain into prepared glasses. Garnish with additional syrup and maraschino cherries.

By thehungryscientist

Chocolate Liqueur Souffles
Dessert French

Chocolate Liqueur Souffles

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
  2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
  3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
  4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
  5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
  6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef