BUTTERCREAM MINTS RECIPE RECIPES

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BEST CHOCOLATE-MINT LAYER CAKE — HOW TO MAKE ... - DELISH



Best Chocolate-Mint Layer Cake — How to Make ... - Delish image

Andes chocolate lovers, meet your new favorite cake from Delish.com.

Provided by Lauren Miyashiro

Categories     vegetarian    Christmas    baking    dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 9

1 (16-oz.) box devil’s food cake mix, plus ingredients called for on box
1 c. Andes mints, plus more for garnish
1 c. heavy cream
2 c. chocolate chips
1 c. butter, softened
5 c. powdered sugar
1 tsp. peppermint extract
3 tbsp.  heavy cream
6 drops green gel food coloring (optional)

Steps:

  • Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.
  • Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
  • Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.
  • Top 1 cake layer with buttercream, then place the second cake layer on top of it. 
  • Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video.
  • Decorate with Andes mints. 

BEST ANDES BROWNIES RECIPE - HOW TO MAKE ANDES ... - DELISH



Best Andes Brownies Recipe - How to Make Andes ... - Delish image

A decadent brownie from Delish.com for the avid mint and chocolate lover.

Provided by Lena Abraham

Categories     dessert

Total Time 1 hours

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 8

1 box brownie mix, plus ingredients called for on box
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1 tsp. mint extract
3 tbsp. heavy cream
green food coloring
1 1/2 c. chocolate chips
3/4 c. heavy cream

Steps:

  • Preheat oven to 350°. Grease an 9x13” pan with cooking spray.
  • Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
  • Make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)
  • Spread buttercream over brownies in an even layer. Place in refrigerator while you make your ganache.
  • Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  • Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the mint layer.Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

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