How To make Choco Mint Cream Rice
2 c Cooked rice
1 tb (1 envelope) unflavored
-gelatin 1/2 c. heavy cream 1/4 c Sugar 2 egg whites
1/8 ts Salt 2 tbs. sugar
1 pk (6 oz.) semi-sweet chocolate
-bits 1/3 c. mint jelly 2 Egg yolks 1/2 c. heavy cream
1 1/4 c Milk 1 tbs. mint jelly
Preparation time: 25 min. Chilling time: 3 hrs. Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened. Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form. Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites. Chill until mixture begins to set. Spoon into 6 sherbet glasses. Whip 1/2 cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet. Top with additional mint jelly, if desired. Makes 6 servings. 441 cal. per serving
How To make Choco Mint Cream Rice's Videos
Blend Mint and Sugar! My Family Was Shocked by the Result | ASMR
Did you know that you can make desserts with fresh mint leaves? Mix mint and sugar and get this amazing dessert recipe. These delicious mint cookies one of the best I've ever made.
► Full recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Easy Banana Oatmeal Cookies:
Chocolate chip cookies:
3-Ingredient Chocolate Oatmeal Cake:
Banana Cloud Buns:
Makes 16 cookies
Ingredients:
25g Mint leaves
1/2 cup (100g) Sugar
1/2 cup (115g) Softened butter
1 Egg
1½ cups (190g) Flour
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/3 cup (55g) Chocolate chips
Directions:
1. In a bowl, place mint leaves and sugar. Then, using a hand blender, blend it until smooth paste forms.
2. Add butter and mix until combined. Add egg and mix until combined.
3. Sift in flour, baking powder, baking soda and salt. Mix until dough is formed. Add chocolate chips and give it a last mix.
4. Cover and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C). Line two baking trays with parchment paper.
6. Take the dough out of the fridge and shape the dough into balls and arrange them on a baking sheet, leaving at least 2 inches (5 cm) of space between the cookies.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow to cool before serving.
Choco rice Krispy treats mint chip ice cream
Mint Chocolate Chip Frappuccino (vegan)
Same video without music :
iSi Professional Cream Whipper :
Creamright Ultra-Purewhip N2O Whipped Cream Chargers :
Equal Exchange, Bittersweet Chocolate Chips, 70% Cacao :
濃久里夢 (こくりーむ) ほいっぷくれーる :
My Chef’s Knife :
My Petty Knife :
-----------------------------------------------------------------------
Music : Epidemic Sound /
#1 // Airy-Fairy Heart - Franz Gordon
-----------------------------------------------------------------------
Ingredients:
150g ice
100g oat milk
30g maple syrup
3g mint leaves
30g chocolate chips
300g soy cream
30g beet sugar
1 N2O cream charger
Instructions:
1. pour soy cream and beet sugar into a cream cylinder and charge it with N2O cream charger. make sure cream and cylinder are well chilled beforehand.
2. put ice, oat milk, mint leaves and maple syrup in a blender container and blend well. then add chocolate chips and blend a bit.
3. pour the frappuccino into a glass and top with whipped cream.
4. Enjoy!
-----------------------------------------------------------------------
「材料」
アイス 150g
オーツミルク 100g
メープルシロップ 30g
ミントの葉 3g
チョコレートチップ 30g
豆乳クリーム 300g
てんさい糖 30g
「作り方」
1、豆乳クリームとてんさい糖をクリームチャージャーのボトルに入れてN2Oクリームチャージャーを1本使う。豆乳クリームとボトルは予め冷やしておくと良いです。
2、アイス、オーツミルク、ミントの葉、メープルシロップをブレンダーでよく攪拌する。チョコレートチップを加えてさらに少し攪拌する。
3、2をグラスに注ぎ、ホイップクリームを乗せる。
4、エンジョーイ!
-----------------------------------------------------------------------
Website :
Instagram:@peaceful_cuisine
Facebook :
Other Channel :
-----------------------------------------------------------------------
Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic:SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro
-----------------------------------------------------------------------
#frappuccino #vegan #mintchocolate
Mint Chocolate Chip Mochi | Teisseire | Japanese Recipe | wa's Kitchen
I got the idea for this mochi because you can find it in Japan at your local convenience store (konbini) such as Lawson. I wanted to buy some but I cannot go to Japan just for this ;-) So here it is, give it a try! And check our other recipes on the website :
Ingredients (for 24 mochis in 2cm diameter silicone molds) :
For the filling :
- 40g chocolate (milk or black)
- 120g heavy cream
- 15g white sugar
- 3g cremfix cream stabilizer
- 30g mascarpone cheese
- 1 to 1.5 tbsp mint syrup like monin
For the mochi :
- 120g glutinous rice flour
- 55g white sugar
- 230ml water
- 1 tbsp mint syrup
EASY MINT CHOCOLATE TRIFLE: Fresh, Creamy & Delicious, Perfect Dessert for St. Patrick's Day
This Easy Mint Chocolate Trifle is so creamy and delicious, it's sure to be a hit with the whole family. And, because it's green, it's also a fun dessert to make for St. Patrick's Day. You can make it in individual glasses for single servings, or you can make it in a trifle dish. Either way, it's beautiful layers of delicious chocolate cake crumbles and fresh & sweet mint cream. Read on for the easy recipe.
Mint Chocolate Trifle
chocolate cake (baked from a box according to directions on package)
3 cups heavy whipping cream, chilled
3/4 cup powdered sugar, sifted
1/2 tsp. peppermint extract
green food coloring (approx. 10 drops)
*Garnish with fresh mint leaves and chocolate shavings or sprinkles. (optional)
Using a fork or food processor, crumble chocolate cake into small crumbs. Pour half into a glass trifle dish and spread out evenly.
Pour heavy whipping cream into a separate large bowl and beat with electric hand mixer until frothy. Add in powdered sugar and continue beating until it forms stiff peaks. (Set some of this aside, if you choose to top with a few dollops of whipped cream.) Add peppermint extract and food coloring (a few drops at a time) and continue mixing. Add more drops, if necessary, to reach desired shade of green. Pour half of the green mint cream over first layer of cake crumbs in the trifle dish, and spread evenly, making sure to reach the sides of the bowl. Add second layer of chocolate cake crumbles on top. Add another layer of mint cream and spread evenly. Top with a few dollops of whipped cream. Garnish with fresh mint leaves and chocolate shavings or sprinkles, if desired. Serve chilled & enjoy!
Thanks for checking out this video. Be sure to give it a Thumbs Up and Subscribe, if you haven't already. I also invite you to follow me on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks.
1:35 Happy Hour Ukulele - Composer: Bhanupong
Asatamonakolchai
Mint Chocolate Cake | Sally's Baking Recipes
This show-stopping mint chocolate cake will remind you of a thin mint cookie, only it’s not thin… it’s mega thick, complete with peppermint cream and glossy chocolate ganache.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #mintchocolatecake
• More of Sally's baking recipes: