MINT WHITE CHOCOLATE RECIPES

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
• Combine 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Slowly add melted chocolate, beating until smooth. Stir in mint extract and green food color; mix well.
• Place whipping cream into another bowl; beat at high speed until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Gently stir whipping cream mixture into butter mixture. Spread mousse over cooled tart crust. Refrigerate 2 hours or until firm.
• Beat egg whites and vanilla in bowl at low speed until fluffy; set aside.
• Combine 1 cup sugar, water, corn syrup and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking 10-15 minutes, without stirring, until mixture reaches 238°F on candy thermometer.
• Slowly pour hot sugar mixture into egg whites while beating on high, 3-5 minutes or until mixture is glossy, thick and forms fairly stiff peaks. Spread meringue over top of cooled mousse.
• Heat oven to 425°F. Bake tart 3-6 minutes or until meringue is lightly browned. Cool completely in pan.

Steps:

• Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
• Remove from heat and stir in peppermint extract.
• Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.