Chocolate Peppermint Flowers Recipe

Peppermint Chocolate Tart EatingWell

WEBApr 18, 2024 · Bring to a boil over medium-high heat; cook, whisking constantly, until the mixture looks thick like honey and frothy, about 5 …

1. To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.
2. Whisk all-purpose flour, whole-wheat flour, cinnamon, and salt in a medium bowl. Drizzle with oil and toss together with a fork until evenly damp and crumbly. Drizzle with the cold water; toss with the fork. Use your hands to bring the dough together into a ball, but don't knead or overwork it.
3. Place the dough between 2 large pieces of plastic wrap. Use a rolling pin to roll the dough into an 11-inch circle. Remove the top piece of plastic wrap and carefully invert the dough into a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Trim and patch where necessary. Prick the bottom of the crust all over with a fork.
4. Place the pan in the center of the oven. Bake until the dough pulls away slightly from the edges, about 20 minutes. Transfer to a wire rack and let cool completely.

Preview

See Also:

Show details

Peppermint Chocolate Tart {GrainFree} Love In My …

WEBNov 30, 2020 · Instructions. Preheat the oven to 350 F and lightly spray a 9″ tart pan with non-stick spray. Using a food processor, combine all of the …

1. Preheat the oven to 350 F and lightly spray a 9″ tart pan with non-stick spray.
2. Using a food processor, combine all of the ingredients for the crust together and pulse continuously until completely combined, and a soft, slightly sticky mixture forms. Empty the mixture into the bottom of the tart pan, and using a spatula and/or your clean fingers, press and spread the crust into the pan. Be sure to press the crust up along the sides a bit, about 1″, to create an edge. Bake the crust for 10-12 minutes, or until the edges are lightly browned. Remove and cool while you’re preparing the filling.
3. In a small saucepan over medium heat on the stove, heat the coconut milk until hot, but not boiling. Place the chopped chocolate in a heat-proof bowl, and pour the hot coconut milk over the chocolate, letting it sit for 1 full minute before stirring with a spoon. Add the extracts and stir until completely smooth. Pour the filling into the prepared tart crust, smoothing it out. Refrigerate the tart for at least 4-5 hours before removing and decorating with crushed candy cane, or serving.

Preview

See Also:

Show details

Chocolate Peppermint Fat Bombs Create Mindfully

WEBMar 28, 2018 · Step 4: Add cacao powder, coconut oil, stevia, and vanilla extract to a mixing bowl. Step 5: Whisk until all the lumps are out. Step …

1. Peppermint filling:Combine melted coconut butter, coconut oil, peppermint extract, and stevia. Mix thoroughly. With a tablespoon, fill a mini muffin pan, ice cube tray, silicone molds, or small cupcake liners with mixture, pouring 1 tablespoonful of mixture into each. Freeze until solid.
2. Chocolate coating: Mix chocolate coating ingredients. Remove peppermint fat bombs from whichever kitchen tool you froze them in. With a fork, place each peppermint fat bomb into chocolate and coat thoroughly, letting excess chocolate drip off. Place on parchment paper and freeze. If you have extra chocolate, coat again or drizzle extra chocolate on top.

Preview

See Also:

Show details