Best Chocolate Peppermint Icing Recipes

CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING

Steps:

• Preheat oven to 375'.
• In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
• Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
• Take a drinking glass and flatten each cookie to about 1/4 inch thick.
• Bake cookies until set, Approximately 8-9 minutes.
• Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
• Frosting:.
• Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
• Chocolate Drizzle Icing:.
• In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
• Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

CHOCOLATE-PEPPERMINT ICING

Steps:

• Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in peppermint extract. Strain cream into chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first.) Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
• To ice cake, set the cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.

CHOCOLATE ICING FOR EASY CHOCOLATE-PEPPERMINT CAKE

Steps:

• Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in extract. Strain cream into bowl of chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first). Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
• Set cake (Chocolate-Peppermint Cake) on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.