JUNIOR MINTS CHEESECAKE: National Chocolate Mint Day!

Today is National Chocolate Mint Day. Chocolate Mint Day is the perfect food holiday to focus on one of my all time favorite candies -- Junior Mints. You're going to love the following recipe for Junior Mint Cheesecake!  

Junior Mints are a candy consisting of small rounds of mint filling (with a dimple on one side) inside a dark chocolate coating. They are currently produced by Tootsie Roll Industries.

History: Junior Mints were introduced in 1949 by the James O. Welch Company, manufacturers of candies and candy bars such as Sugar Babies, Welch's Fudge, and Pom Poms. The name of the product is a pun on Sally Benson's Junior Miss, a collection of her stories from The New Yorker, which were adapted by Jerome Chodorov and Joseph Fields into a successful play, directed by Moss Hart. Junior Miss ran on Broadway from 1941 to 1943. In 1945, the play was adapted to film, with George Seaton directing Peggy Ann Garner in the lead role. The Junior Miss radio series, starring Barbara Whiting, was being broadcast weekly on CBS at the time Junior Mints were first marketed in 1949. Welch created a product sold at movie theater concession stands and identified with a specific movie and radio series and displaying a name that sounded almost exactly like that property–yet different enough that it avoided any fees for licensing and merchandising. Junior Mints quickly became a popular candy, and one product in the line is the three oz. box marketed as the "Theater Size Junior Mints Concession Candy."

And, of course, who can forget the Junior Mints episode of Seinfeld?

In case you want to smell like Junior Mints, not just eat them, here's a Link to the Scent.

And, here's a recipe that includes actual Junior Mints: Junior Mints Cheesecake 

JUNIOR MINTS CHEESECAKE 

Ingredients
6 ounces Junior Mints (two 3 ounce packages)
3 (8 ounce) packages of cream cheese, softened
2/3 cup sugar
3 eggs
1 tsp vanilla extract
Chocolate crumb crust for a 9 inch springform pan (see below)

Directions
Put Junior Mints in freezer.
In electric mixer, combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into crust.
Chop cold Junior Mints and sprinkle on cheesecake.
Bake at 350 degrees for 40-45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight. Makes 8 servings.

Chocolate Crust: 
Combine 2 cups crushed chocolate wafers (I whirl them in the blender) with 6 Tbsp melted butter.
Press into bottom and up sides of pan.

CHOCOLATE MINT TRUFFLES: National Chocolate Mint Day

Today is Chocolate Mint Day! I grow a lot of mint in my garden, so this holiday is right up my alley (or down my garden path!). I've posted many chocolate mint recipes, but this year I thought I'd post a recipe for Chocolate Mint Truffles made from real mint! The trick here --and it's an extra step (but worth it)--is to make mint infused cream first! This fabulous recipe for Herb Infused Mint Chocolate Truffles is adapted from The Herb Farm Cookbook. This recipe may look complicated, but it's really quite easy! And, you know I'm all about easy.

Herb Infused Mint Chocolate Truffles 
Adapted from The Herb Farm Cookbook 

Ingredients 
1-1/4 cup heavy cream
6 sprigs of fresh peppermint or chocolate mint (sprigs should be about 3 inches long)
16 ounces bittersweet chocolate
1/2 cup good quality cocoa powder

Directions

1. Infuse cream 
Pour cream into small saucepan and warm over medium-high heat until it comes to a boil.
Add herbs and submerge in cream, pushing them below the surface with a spoon.
Remove pan from the heat immediately and cover with plate or lid. Leave to steep for 30 minutes. After 30 minutes, strain cream through fine sieve to remove herbs.
Check to see if the cream measures 1 1/4 cups. If not, add more cream until it reaches 1 1/4 cups. Pour cream back into  saucepan.

2. Make Ganache 
Add chopped chocolate to food processor. Warm cream again to full boil. Once it boils, immediately pour cream over chopped chocolate in food processor. Put lid on food processor. Let sit for one minute. Turn on processor and blend until smooth.
Use rubber spatula to transfer ganache to small container. Cool to room temperature then put in refrigerator for a few hours.
Take ganache out of refrigerator and use melon baller or teaspoon to scoop the ganache into balls. Roll between hands to form into ball.
Put cocoa powder in bowl and gently coat truffles.
Put truffles in fridge to harden.

THE CHOCOLATE GARDEN: Welcome Spring!

Chocolate Cosmos

A little diversion today from Chocolate recipes, Chocolate food holidays, and Chocolate reviews. I'm an avid gardener, mainly roses (including Hot Cocoa), and I am lucky to have several different garden areas on my property.

I've always wanted a dedicated 'chocolate-scented' garden. Since I'm in a fairly temperate zone of California, it's certainly possible. I used to use cocoa bean hulls as mulch, and there's nothing that smells more like chocolate than this mulch, but if you have dogs, you'll want to skip the mulch since it can be dangerous to dogs if they eat it.

But as for real chocolate smelling plants, I love Cosmos atrosanguineus. This is a lovely maroon cosmos that actually has a heavy chocolate scent. Originally from Mexico, this plant reblooms in the San Francisco Bay Area Mediterranean climate.

I have Chocolate mint, a very hardy perennial, well it's mint, after all. Warning: it will take over the garden. Plant in containers or monitor its spread. It doesn't taste like chocolate, but definitely smells like it.

What could be more delightful than a chocolate garden? Be sure and check that these plants will grow and flourish in your zone before planting.

Chocolate Flower (Berlandiera lyrata) Looks like a daisy with yellow petals and a dark chocolate center. The aroma from the flower can be detected as far as 30 feet away. This is a night-bloomer, so the garden will smell like cocoa in the morning.

Nicotania Chocolate Smoke

Nicotiana 'Chocolate Smoke' This is a Chocolate Flower Farm exclusive and replaced Nicotiana 'Hot Chocolate.' It has a very dark flower.

Decidious (to semi-evergreen) twining Chocolate Vine (Akebia Quinata): climbing plant with purple-red flowers that smell of milk chocolate. Warning: Can be invasive. Keep it trimmed.

Chocolate Mint (Mentha piperita): Some people think this tastes like a combo of chocolate and peppermint. Nice bronze-green leaves.. and as I mentioned, it can be used as a tea and as one of the main ingredients in Chocolate Mint Pots de Creme.

Delphinium "Kissed by Chocolate"

Dahlia 'Karma Choc': Not certain of the scent, but it has a very dark color like chocolate.

Gilia tricolor (Bird's Eyes): Annual California wildflower with wonderful fragrance. Meadow plantings. Grows to 3' (not for a small garden patch)

Columbine chocolate soldiers

Columbine comes in a chocolate-scented variety (Aquilegia 'Chocolate Soldiers')

Foxglove (Digitalis 'chocolate') now this is literally a Dying for Chocolate plant as foxglove is a poisonous plant also: Digitalis Lanata 'Cafe Creme'; Digitalis parviflora 'Milk Chocolate'

Nasturtium (Tropaeolum 'Chocolate')

Rudbeckia (R. 'Chocolate Drop')

Sweet William (Diantush 'Bittersweet William')

Carolina allspice (Calycanthus floridus): Deciduous shrub with maroon brown flowers (cinnamon-spiced, bittersweet chocolate fragrance)

Himalayan Honeysuckle: (Leycesteria formosa) is a large shrub. Dark maroon to brown flowers followed by berries with a chocolate-caramel flavor. Can be invasive.

Cosmos Astroganguineus: Plants form a medium-sized clump of dark green leaves, with deep maroon blooms that smell of dark chocolate.

Chocolate Cherry Tomatoes

Chocolate Geranium (Pelargonium 'Chocolate Joy')

Penstemon 'Chocolate Drop' How can you go wrong with penstemon?

Hot Cocoa Rose: This is not chocolate scented, but I want to include it, as I'm a rose grower (over 150 bushes). The blooms are burgundy with brown undertones.

One mustn't forget edible plants in the garden that smell (and sometimes taste) like chocolate:

Chocolate Corn, Chocolate Cherry Tomato, Chocolate Mini Bell Pepper, 'Velour Frosted Chocolate' Viola, Chocolate Nasturtium, and Milk Chocolate Calendula.

Cacao Pod - UC Botanical Garden

If your local nursery does not offer the seeds or plants, contact Chocolate Flower Farm.They also have other chocolate scented products such as candles, bath and body products, chocolate teas, sachets and other gifts.

I'd love to add to this list, so please comment on your favorite "chocolate" plants. Plants or seeds welcome.

And, here's a photo from one of the University of California Botanical Garden greenhouses of a chocolate pod. Sadly, I do not have a tropical greenhouse on my property.

GRASSHOPPER PIE: National Chocolate Mint Day

Today is National Chocolate Mint Day, so I thought I'd do a post on Grasshopper Pie!

Grasshopper Pie is named because of its green color, although modern recipes may omit coloring the pie green. This pie was most likely invented in the 1950s in the United States, and may have been inspired by the "Grasshopper Cocktail" invented at about the same time. Grasshopper Pie is a chiffon pie usually made with a Chocolate Cookie Crust.

Chiffon pies in the 1950s were often a combination of whipping cream, gelatin, sugar, eggs, and flavoring (see vintage recipe at the end of this post). In the case of the Grasshopper Pie, common flavoring used was alcohol in the form of crème de menthe, and sometimes other alcohols like crème de cacao. For non-alcoholic pie, mint flavoring was achieved by using mint extracts instead, though these might still contain a tiny amount of alcohol. Green food coloring was a frequent addition to give the pie a light green color.

There are huge differences between classic recipes for Grasshopper Pie and modern ones. Since gelatin can be somewhat annoying to work with, many people now prepare the pie by melting marshmallows and blending them with milk or whipping cream, and sometimes cream cheese. Green food coloring can be optional. Several recipes advocate the use of specific cookies like Oreos, but I use chocolate wafers.

In the US, Grasshopper Pie tends to be most popular in the South, but other parts of the country enjoy it too. The pie rose in popularity especially up until the 1970s. Many ice cream stores capitalized on the flavor of this pie by producing their own version with mint or mint chocolate chip ice cream and a cookie crust. Some ice cream stores are particularly known for their grasshopper ice-cream pies.

Following are several different recipes for Grasshopper Pie. Let me know if you have a special family recipe. 

Simple Grasshopper Mallow Pie recipe from Kraft

Ingredients
1/4 cup green creme de menthe
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 pt. (2 cups) whipping cream, whipped
1 OREO Pie Crust (6 oz.)

ADD creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
POUR into crust.
REFRIGERATE 4 to 6 hours or until chilled. Store leftover pie in refrigerator.

This Frozen Grasshopper Pie Recipe is from cooks.com

FROZEN GRASSHOPPER PIE

Ingredients
1/4 c. butter, melted
2 rows Oreo cookies (lg. pkg.) crushed (you can also use chocolate cookies)

1 (14 oz.) can sweetened condensed milk
1/3 c. creme de menthe
1/4 c. white creme de cacao
2 c. (1 pt.) whipping cream, whipped

Directions
Combine crushed Oreos and butter and press in bottom of 9 x 13 inch pan. In large bowl combine sweetened milk, creme de menthe and creme de cacao. Fold in whipped cream.
Pour over crust. Cover. Freeze 6 hours or until firm. Garnish with chocolate curls. Return leftovers to freezer.

Expert Grasshopper Pie From Bon Appétit

Ingredients
Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 tablespoons sugar
1/4 cup unsalted butter, melted

Filling:
1 cup whole milk
Pinch of salt
3 large egg yolks
2 tablespoons cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 tablespoons unsalted butter
2 tablespoons green crème de menthe
2 tablespoons light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

Directions

1. For crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
2. For filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
3. Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Garnish with shaved chocolates.

And one more, Vintage Cookbook Recipe for Grasshopper Pie that includes gelatin!

 

Want to drink your Grasshopper Pie? Make this Classic Grasshopper Cocktail?

Grasshopper Cocktail
1/2oz. Green Creme de Menthe
1/2 oz. White Creme de Cacao
1/2 oz. Cream

Combine in a blender with 1 cup of crushed ice. Blend until smooth (about 30 seconds). Serve in a Collins glass.

JUNIOR MINTS CHEESECAKE: National Chocolate Mint Day

Tomorrow is National Chocolate Mint Day... the perfect food holiday to write about focusing on one of my all time favorite candies -- Junior Mints.

Junior Mints are a candy consisting of small rounds of mint filling (with a dimple on one side) inside a dark chocolate coating. They are currently produced by Tootsie Roll Industries.

History: Junior Mints were introduced in 1949 by the James O. Welch Company, manufacturers of candies and candy bars such as Sugar Babies, Welch's Fudge, and Pom Poms. The name of the product is a pun on Sally Benson's Junior Miss, a collection of her stories from The New Yorker, which were adapted by Jerome Chodorov and Joseph Fields into a successful play, directed by Moss Hart. Junior Miss ran on Broadway from 1941 to 1943. In 1945, the play was adapted to film, with George Seaton directing Peggy Ann Garner in the lead role. The Junior Miss radio series, starring Barbara Whiting, was being broadcast weekly on CBS at the time Junior Mints were first marketed in 1949. Welch created a product sold at movie theater concession stands and identified with a specific movie and radio series and displaying a name that sounded almost exactly like that property–yet different enough that it avoided any fees for licensing and merchandising. Junior Mints quickly became a popular candy, and one product in the line is the three oz. box marketed as the "Theater Size Junior Mints Concession Candy."

And, of course, who can forget the Junior Mints episode of Seinfeld?

In case you want to smell like Junior Mints, not just eat them, here's a Link to the Scent.

And, here's a recipe that includes actual Junior Mints: Junior Mints Cheesecake:

JUNIOR MINTS CHEESECAKE 

Ingredients
6 ounces Junior Mins (two 3 ounce packages)
3 (8 ounce) packages of cream cheese, softened
2/3 cup sugar
3 eggs
1 tsp vanilla extract
Chocolate crumb crust for a 9 inch springform pan (see below)

Directions
Put Junior Mints in freezer.
In electric mixer, combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into crust.
Chop cold Junior Mints and sprinkle on cheesecake.
Bake at 350 degrees for 40-45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight. Makes 8 servings.

Chocolate Crust: 
Combine 2 cups crushed chocolate wafers (I whirl them in the blender) with 6 Tbsp melted butter.
Press into bottom and up sides of pan.

JUNIOR MINTS CHEESECAKE: National Chocolate Mint Day

Today is National Chocolate Mint Day... the perfect food holiday to write about one of my all time favorite candies -- Junior Mints.

Definition: Junior Mints are a candy consisting of small rounds of mint filling (with a dimple on one side) inside a dark chocolate coating. They are currently produced by Tootsie Roll Industries.

History: Junior Mints were introduced in 1949 by the James O. Welch Company, manufacturers of candies and candy bars such as Sugar Babies, Welch's Fudge, and Pom Poms. The name of the product is a pun on Sally Benson's Junior Miss, a collection of her stories from The New Yorker, which were adapted by Jerome Chodorov and Joseph Fields into a successful play, directed by Moss Hart. Junior Miss ran on Broadway from 1941 to 1943. In 1945, the play was adapted to film, with George Seaton directing Peggy Ann Garner in the lead role. The Junior Miss radio series, starring Barbara Whiting, was being broadcast weekly on CBS at the time Junior Mints were first marketed in 1949. Welch created a product sold at movie theater concession stands and identified with a specific movie and radio series and displaying a name that sounded almost exactly like that property–yet different enough that it avoided any fees for licensing and merchandising. Junior Mints quickly became a popular candy, and one product in the line is the three oz. box marketed as the "Theater Size Junior Mints Concession Candy."

And, of course, who can forget the Junior Mints episode of Seinfeld?

In case you want to smell like Junior Mints, not just eat them, here's a Link to the Scent.

If you want to make something close to Junior Mints in taste, I suggest these Peppermint Patties by my friend Pattie Tierney. They're not small, but they're wonderful.

And, here's a recipe that includes actual Junior Mints:

JUNIOR MINTS CHEESECAKE 

Ingredients
6 ounces Junior Mint (two 3 ounce packages)
3 (8 ounce) packages of cream cheese, softened
2/3 cup sugar
3 eggs
1 tsp vanilla extract
Chocolate crumb crust for a 9 inch springform pan (see below)

Directions
Put Junior Mints in freezer.
In electric mixer, combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into crust.
Chop cold Junior Mints and sprinkle on cheesecake.
Bake at 350 degrees for 40-45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight. Makes 8 servings.

Chocolate Crust: 
Combine 2 cups crushed chocolate wafers (I whirl them in the blender) with 6 Tbsp melted butter.
Press into bottom and up sides of pan.

CHOCOLATE MINT POTS DE CREME: National Pots de Creme Day

Today is National Pots de Creme Day! Pots de Creme is a lot like pudding, only much more intense. I love Chocolate Pots de Creme, but this recipe is even more fun because it's made with chocolate mint. I grow Chocolate Mint in my garden. It's very easy to grow, although it can become invasive, as with most mints. Keep it in a pot by the kitchen door, and you'll be a happy camper. There are so many uses.

A few years ago Sunset Magazine (July 2011), one of my favorite magazines for design, food and gardening, had an entire article on Chocolate Mint. Be sure and read the article in Sunset with recipes for Grilled Lamb with chocolate mint salsa, and Moroccan Chocolate Mint Tea. Don't expect the mint to taste as intense as a piece of chocolate. The chocolate part is very, very subtle, but the mint is strong and different from the usual mint, and if you're not growing it in your garden, you might find it at the market.

So for Pots de Creme Day, here's Sunset's Recipe for Chocolate Mint Pots de Creme. You can make this ahead.

CHOCOLATE MINT POTS DE CREME

One of the hints from Sunset is to add all cream instead of half milk and half cream. It definitely makes it so much richer! I've adapted the recipe below. If you really love chocolate (you're reading this blog, so you must!), add a bit more chocolate on top!

Ingredients
4 cups heavy cream
3 ounces (3 big handfuls) chocolate mint sprigs, plus leaves for garnish
1 cup sugar
8 large egg yolks
Sweetened whipped cream
3/4 cup dark chocolate shavings

Directions
Heat together cream and mint in a medium pot over medium heat until mixture starts to simmer. Remove from heat, cover, and let steep about 2 hours.
Preheat oven to 300°. Set 8 ramekins (4 oz. each) in large roasting pan or baking dish.
Reheat cream mixture to a simmer; strain into medium bowl. Whisk together sugar and yolks in large bowl. Slowly add cream to yolk mixture, whisking constantly.
Pour mixture into ramekins, dividing evenly. Fill pan with hot water until it reaches halfway up sides of ramekins.
Cover pan with foil and bake until custards are set and jiggle only slightly in center, about 30 minutes. Remove from oven and let sit in hot water 30 minutes. Transfer ramekins to baking sheet, cover, and chill at least 2 hours and up to 3 days.
Serve with whipped cream, fresh mint leaves, and chocolate shavings.

Chocolate Mojitos! National Mojito Day

Today is National Mojito Day, and what could be better than a Chocolate Mojito?

This first recipe is from Divine Chocolate. It was created for Divine by the mixologist at the Virgin Clubhouse, Heathrow, London. 

1. Chocolate Mojito

Ingredients 
3/4 lime diced
2 Tbsp brown sugar
8 mint leaves, 1 mint leaf for garnish
1 Tbsp melted Divine Dark Chocolate
100 ml Dark Rum
10ml Creme de Cacao

Directions 
Pour creme de cacao in tall drinking glass
Mix lime, mint, and sugar, and mix into creme de cacao
Add melted Dark Chocolate
Fill glass with crushed ice
Pour dark rum over ice and mix with long spoon.
Taste and add more sugar or ice if needed.
Garnish with a sprig of mint

And if one recipe is good, two is even better. Sorry, I can't remember where I found this recipe, but it does work!

2. Chocolate Mojito

Ingredients
2 Sugar Cubes
1 Tbsp Chocolate Extract
1 ounce Rum
1 Lime
4 ounces Club Soda
Fresh Chocolate Mint Leaves
1/2 - 1 cup Crushed Ice
Coarse Sugar
Chocolate Shavings

Directions
Wet lid of glass and garnish with coarse sugar. Add sugar cubes and chocolate extract to glass and crush the sugar cubes. Take a sprig of chocolate mint leaves and flatten out to release flavor. Pick off the leaves and add to glass. Cut lime into 4 wedges, squeeze juice of 2 of wedges into glass and then drop them in. Add rum. Add Ice until just below the rim of the glass. Use spoon to mix up what's in glass. Top off with club soda. Add lime wedge and straw to glass. Shave some chocolate onto drink for garnish. Put another sprig of chocolate mint next to straw so you'll smell the mint when you drink.

THE CHOCOLATE GARDEN

Chocolate Cosmos

A little diversion today from Chocolate recipes, Chocolate holidays and Chocolate reviews. Perfect for the Summer Solstice. I'm an avid gardener, mainly roses (including Hot Cocoa), and I am lucky to have several different garden areas on my property.

I've always wanted a dedicated 'chocolate-scented' garden. Since I'm in a fairly temperate zone of California, it's certainly possible. I've always used cocoa bean hulls as mulch, and there's nothing that smells more like chocolate than this mulch, but if you have dogs, you'll want to skip the mulch which is dangerous to dogs.

But as for real chocolate smelling plants, I've been given (and time to get more) Cosmos atrosanguineus. This is a lovely maroon cosmos that actually has a heavy chocolate scent. Originally from Mexico, this plant reblooms in the San Francisco Bay Area Mediterranean climate.

I have Chocolate mint, a very hardy perennial, well it's mint, after all. Warning: it will take over the garden. Plant in containers or monitor its spread. It doesn't taste like chocolate, but definitely smells like it.

There's a wonderful article online: Growing a Chocolate-Scented Garden by Deb Babcok in Steamboat Today. Her climate in Steamboat Springs is harsher than mine and the growing season is shorter, but she has a great list of chocolate scented plants. I decided to add to this list, so here are several plants that smell like chocolate. What could be more delightful than a chocolate garden? Be sure and check that these plants will grow and flourish in your zone. Be sure and check before planting.

Chocolate Flower (Berlandiera lyrata) Looks like a daisy with yellow petals and a dark chocolate center. The aroma from the flower can be detected as far as 30 feet away. This is a night-bloomer, so the garden will smell like cocoa in the morning.

Nicotania Chocolate Smoke

Nicotiana 'Chocolate Smoke' This is a Chocolate Flower Farm exclusive and replaced Nicotiana 'Hot Chocolate'. It has a very dark flower.

Decidious (to semi-evergreen) twining Chocolate Vine (Akebia Quinata): climbing plant with purple-red flowers that smell of milk chocolate. Warning: Can be invasive. Keep it trimmed.

Chocolate Mint (Mentha piperita): Some people think this tastes like a combo of chocolate and peppermint. Nice bronze-green leaves.. and as I mentioned, it can be used as a tea and as one of the main ingredients in Chocolate Mint Pots de Creme.

Delphinium "Kissed by Chocolate"

Dahlia 'Karma Choc': Not certain of the scent on this but it has a very dark color like chocolate.

Gilia tricolor (Bird's Eyes): annual California wildflower with wonderful fragrance. Meadow plantings. Grows to 3' (not for a small garden patch)

Columbine chocolate soldiers

Columbine comes in a chocolate-scented variety (Aquilegia 'Chocolate Soldiers')

Foxglove (Digitalis 'chocolate') now this is literally a Dying for Chocolate plant as foxglove is a poisonous plant  also: Digitalis Lanata 'Cafe Creme'; Digitalis parviflora 'Milk Chocolate'

Nasturtium (Tropaeolum 'Chocolate')

Rudbeckia (R. 'Chocolate Drop')

Sweet William (Diantush 'Bittersweet William')

Carolina allspice (Calycanthus floridus): Deciduous shrub with maroon brown flowers (cinnamon-spiced, bittersweet chocolate fragrance)

Cosmos Astroganguineus: Plants form a medium-sized clump of dark green leaves, with deep maroon blooms that smell of dark chocolate.

Chocolate Cherry Tomatoes

Chocolate Geranium (Pelargonium 'Chocolate Joy')

Penstemon 'Chocolate Drop' How can you go wrong with penstemon?

One mustn't forget edible plants in the garden that smell (and sometimes taste) like chocolate:

Chocolate Corn, Chocolate Cherry Tomato, Chocolate Mini Bell Pepper, 'Velour Frosted Chocolate' Viola, Chocolate Nasturtium, and Milk Chocolate Calendula.

Cacoa Pod - UC Botanical Garden

If your local nursery does not offer the seeds or plants, contact Chocolate Flower Farm.They also have other chocolate scented products such as candles, bath and body products, chocolate teas, sachets and other gifts. They're located in Langley, WA.

Love to add to this list, so please comment on your favorite "chocolate" plants. Plants or seeds welcome.

And, here's a photo from one of the University of California Botanical Garden greenhouses of a chocolate pod. I do not have a tropical greenhouse on my property.

Chocolate Mint Truffles

Today is Chocolate Mint Day! I grow a lot of mint in my garden, so this holiday is right up my alley (or garden path!). I've posted many chocolate mint recipes, but this year I thought I'd post a recipe for Chocolate Mint Truffles made from real mint! The trick here --and it's an extra step (but worth it)--is to make mint infused cream first!  This fabulous recipe for Herb Infused Mint Chocolate Truffles is adapted from The Herb Farm Cookbook. This recipe may look complicated, but it's really quite easy! And, you know I'm all about easy.

Herb Infused Mint Chocolate Truffles 
Adapted from The Herb Farm Cookbook 

Ingredients 
1-1/4 cup heavy cream
6 sprigs of fresh peppermint or chocolate mint (sprigs should be about 3 inches long)
16 ounces bittersweet chocolate
1/2 cup good quality cocoa powder

Directions

1. Infuse cream 
Pour cream into small saucepan and warm over medium-high heat until it comes to a boil.
Add herbs and submerge in cream, pushing them below the surface with a spoon.
Remove pan from the heat immediately and cover with plate or lid. Leave to steep for 30 minutes. After 30 minutes, strain cream through fine sieve to remove herbs.
Check to see if the cream measures 1 1/4 cups. If not, add more cream until it reaches 1 1/4 cups. Pour cream back into  saucepan.

2. Make Ganache 
Add chopped chocolate to food processor. Warm cream again to full boil. Once it boils, immediately pour cream over chopped chocolate in food processor. Put lid on food processor. Let sit for one minute. Turn on processor and blend until smooth.
Use rubber spatula to transfer ganache to small container. Cool to room temperature then put in refrigerator for a few hours.
Take ganache out of refrigerator and use melon baller or teaspoon to scoop the ganache into balls. Roll between hands to form into ball.
Put cocoa powder in bowl and gently coat truffles.
Put truffles in fridge to harden.

Chocolate Mint Recipe Round-Up: Chocolate Mint Day!

I love the taste of Chocolate and Mint. So refreshing! There are so many different types of mint, and I grow many different mints in my garden: spearmint, chocolate mint, peppermint, catmint, and many more. Mint oil and mint flavorings go well in truffles, cakes, cookies and brownies--not to mention pies and ice cream!

So in honor of Chocolate Mint Day, I thought I'd do a Chocolate Mint Recipe Round-Up. Have a Chocolatey Minty Day!

Grasshopper Pie: Recipes, Cocktails, History & Vintage Cookbooks

Peppermint Patty Cake: National Peppermint Patty Day, Vintage Recipe & Ad

Chocolate Mint Bars: Guest post by Bobbi Mumm

Chocolate Peppermint Cookies: 2 Recipes

Layered Mint Chocolate Fudge: Guest Post by Lesa Holstine

Chocolate Peppermint Pie with Peppermint Oreo Pie Crust

Thin Mint Cookies from Pattie Tierney

Peppermint Patties from Pattie Tierney

Chocolate Mint Ice Tea

Chocolate 'n Mint: Retro Ad & Recipe

Peppermint Patties from Abigail R. Gehring 

Chocolate Mint Pots de Creme 

Grasshopper Pie 

Junior Mints Cheesecake

Peppermint

Chocolate Mint Herbs and Mint Geraniums in The Chocolate Garden

Crushed Peppermint Cheesecake from Sunset

Peppermint Cake: Vintage Ad & Recipe

Chocolate Peppermint Bark 

Peppermint Bark Brownies

Peppermint Patty Drinks:
Peppermint Patty Hot Chocolate Cocktail
Chocolate Peppermintini
Peppermint Patty on the Rocks

Chocolate Cheesecake Candy Cane Bars

Chocolate Peppermint Ganache

Peppermint Patty Ice Cream Sandwiches

Peppermint Cookie Recipes
Chocolate Peppermint Patty Cookies
Peppermint Bark Chocolate Chip Cookies

Chocolate Peppermint Trifle

Kahlua Peppermint Mocha Hot Chocolate & Peppermint Whipped Cream


Chocolate Peppermint Creams: Vintage Ad & Recipe

Chocolate Peppermint Pie with Peppermint Oreo Pie Crust

Candy Cane Fudge

Peppermint Ice Cream Pie

The Chocolate Garden

Chocolate Cosmos

A little diversion today from Chocolate recipes, Chocolate holidays and Chocolate reviews. I'm an avid gardener, mainly roses (including Hot Cocoa), and I am lucky to have several different garden areas on my property.

I've always wanted a dedicated 'chocolate-scented' garden. Since I'm in a fairly temperate zone of California, it's certainly possible. I've always used cocoa bean hulls as mulch, and there's nothing that smells more like chocolate than this mulch, but if you have dogs, you'll want to skip the mulch which is dangerous to dogs.

But as for real chocolate smelling plants, I've been given (and time to get more) Cosmos atrosanguineus. This is a lovely maroon cosmos that actually has a heavy chocolate scent. Originally from Mexico, this plant reblooms in the San Francisco Bay Area Mediterranean climate.

I have Chocolate mint, a very hardy perennial, well it's mint, after all. Warning: it will take over the garden. Plant in containers or monitor its spread. It doesn't taste like chocolate, but definitely smells like it.

There's a wonderful article online: Growing a Chocolate-Scented Garden by Deb Babcok in Steamboat Today. Her climate in Steamboat Springs is harsher than mine and the growing season is shorter, but she has a great list of chocolate scented plants. I decided to add to this list, so here are several plants that smell like chocolate. What could be more delightful than a chocolate garden? Be sure and check that these plants will grow and flourish in your zone. Be sure and check before planting.

Chocolate Flower (Berlandiera lyrata) Looks like a daisy with yellow petals and a dark chocolate center. The aroma from the flower can be detected as far as 30 feet away. This is a night-bloomer, so the garden will smell like cocoa in the morning.

Nicotania Chocolate Smoke

Nicotiana 'Chocolate Smoke' This is a Chocolate Flower Farm exclusive and replaced Nicotiana 'Hot Chocolate'. It has a very dark flower.

Decidious (to semi-evergreen) twining Chocolate Vine (Akebia Quinata): climbing plant with purple-red flowers that smell of milk chocolate. Warning: Can be invasive. Keep it trimmed.

Chocolate Mint (Mentha piperita): Some people think this tastes like a combo of chocolate and peppermint. Nice bronze-green leaves.. and as I mentioned, it can be used as a tea and as one of the main ingredients in Chocolate Mint Pots de Creme.

Delphinium "Kissed by Chocolate"

Dahlia 'Karma Choc': Not certain of the odor on this but it has a very dark color like chocolate.

Gilia tricolor (Bird's Eyes): annual California wildflower with wonderful fragrance. Meadow plantings. Grows to 3'

Columbine chocolate soldiers

Columbine comes in a chocolate-scented variety (Aquilegia 'Chocolate Soldiers')

Foxglove (Digitalis 'chocolate') now this is literally a Dying for Chocolate plant as foxglove is a poisonous plant  also: Digitalis Lanata 'Cafe Creme'; Digitalis parviflora 'Milk Chocolate'

Nasturtium (Tropaeolum 'Chocolate')

Rudbeckia (R. 'Chocolate Drop')

Sweet William (Diantush 'Bittersweet William')

Carolina allspice (Calycanthus floridus): Deciduous shrub with maroon brown flowers (cinnamon-spiced, bittersweet chocolate fragrance)

Cosmos Astroganguineus: Plants form a medium-sized clump of dark green leaves, with deep maroon blooms that smell of dark chocolate.

Chocolate Cherry Tomatoes

Chocolate Geranium (Pelargonium 'Chocolate Joy')

Penstemon 'Chocolate Drop' How can you go wrong with penstemon?

One mustn't forget edible plants in the garden that smell (and sometimes taste) like chocolate:

Chocolate Corn, Chocolate Cherry Tomato, Chocolate Mini Bell Pepper, 'Velour Frosted Chocolate' Viola, Chocolate Nasturtium, and Milk Chocolate Calendula.

Cacoa Pod-UC Botanical Garden

If your local nursery does not offer the seeds or plants, contact Chocolate Flower Farm.They also have other chocolate scented products such as candles, bath and body products, chocolate teas, sachets and other gifts. They're located in Langley, WA.

Love to add to this list, so please comment on your favorite "chocolate" plants. Plants or seeds welcome.

And, here's a photo from one of the UC Botanical Garden greenhouses of a chocolate pod. I do not have a tropical greenhouse on my property.

CHOCOLATE MINT POTS DE CREME

Today is National Pots de Creme Day! Pots de Creme is a lot like pudding, only much more intense. I love Chocolate Pots de Creme, but this recipe is even more fun because it's made with chocolate mint. I grow Chocolate Mint in my garden. It's very easy to grow, although it can become invasive, as most mints. Keep it in a pot by the kitchen door, and you'll be a happy camper. There are so many uses.

A few years ago Sunset Magazine (July 2011), one of my favorite magazines for design, food and gardening, had an entire article on Chocolate Mint. Be sure and read the article in Sunset with recipes for Grilled Lamb with chocolate mint salsa, and Moroccan Chocolate Mint Tea. Don't expect the mint to taste as intense as a piece of chocolate. The chocolate part is very, very subtle, but the mint is strong and different from the usual mint, and if you're not growing it in your garden, you might find it at the market.

So for Pots de Creme Day, here's Sunset Recipe for Chocolate Mint Pots de Creme. You can make this ahead.

CHOCOLATE MINT POTS DE CREME

One of the hints from Sunset is to add all cream instead of half milk and half cream. It definitely makes it so much richer! I've adapted the recipe below. If you really love chocolate (you're reading this blog, so you must!), add a bit more chocolate on top!

Ingredients
4 cups heavy cream
3 ounces (3 big handfuls) chocolate mint sprigs, plus leaves for garnish
1 cup sugar
8 large egg yolks
Sweetened whipped cream
3/4 cup dark chocolate shavings

Preparation
1. Heat together cream and mint in a medium pot over medium heat until mixture starts to simmer. Remove from heat, cover, and let steep about 2 hours.
2. Preheat oven to 300°. Set 8 ramekins (4 oz. each) in large roasting pan or baking dish.
3. Reheat cream mixture to a simmer; strain into medium bowl. Whisk together sugar and yolks in large bowl. Slowly add cream to yolk mixture, whisking constantly.
4. Pour mixture into ramekins, dividing evenly. Fill pan with hot water until it reaches halfway up sides of ramekins.
5. Cover pan with foil and bake until custards are set and jiggle only slightly in center, about 30 minutes. Remove from oven and let sit in hot water 30 minutes. Transfer ramekins to baking sheet, cover, and chill at least 2 hours and up to 3 days.
6. Serve with whipped cream, fresh mint leaves, and chocolate shavings.

Chocolate Mint Recipe Round-Up: Chocolate Mint Day

I love the taste of Chocolate and Mint. So refreshing! There are so many different types of mint, and I grow many in my garden: spearmint, chocolate mint, peppermint, catmint (a favorite of the cats) and many more. Mint oil and mint flavorings go well in truffles, cakes, cookies and brownies--not to mention pies and ice cream! So in honor of Chocolate Mint Day, I thought I'd do a Chocolate Mint Recipe Round-Up. Have a Chocolate-y Minty Day!

Grasshopper Pie: Recipes, Cocktails, History & Vintage Cookbooks

Peppermint Patty Cake: National Peppermint Patty Day, Vintage Recipe & Ad

Chocolate Mint Bars: Guest post by Bobbi Mumm

Layered Mint Chocolate Fudge: Guest Post by Lesa Holstine

Thin Mint Cookies from Pattie Tierney

Peppermint Patties from Pattie Tierney

Chocolate Mint Ice Tea

Chocolate Mint Pots de Creme

Peppermint

Chocolate Mint Herbs and Mint Geraniums in The Chocolate Garden

Crushed Peppermint Cheesecake from Sunset

Peppermint Cake: Vintage Ad & Recipe

Chocolate Peppermint Bark 

Peppermint Bark Brownies

Peppermint Patty Drinks:
Peppermint Patty Hot Chocolate Cocktail
Chocolate Peppermintini
Peppermint Patty on the Rocks

Chocolate Cheesecake Candy Cane Bars

Chocolate Peppermint Ganache

Peppermint Patty Ice Cream Sandwiches

Peppermint Cookie Recipes
Chocolate Peppermint Patty Cookies
Peppermint Bark Chocolate Chip Cookies

Chocolate Peppermint Trifle

Kahlua Peppermint Mocha Hot Chocolate & Peppermint Whipped Cream


Chocolate Peppermint Creams: Vintage Ad & Recipe

Chocolate Peppermint Pie with Peppermint Oreo Pie Crust

Candy Cane Fudge

Peppermint Ice Cream Pie

Chocolate Mint Pots de Creme

The other day I did a post on The Chocolate Garden that included Chocolate Mint. Who wouldn't want a garden that looks and smells like chocolate? I also did a post a few weeks ago on Chocolate Ice Tea that included chocolate mint (peppermint). Chocolate Mint is very easy to grow, although it can become invasive, as most mints. Keep it in a pot by the kitchen door, and you'll be a happy camper. Lots of uses.

So naturally I was excited when I picked up the latest issue of Sunset Magazine (July 2011), one of my favorite magazines for design, food and gardening, and there was an entire article on Chocolate Mint.  Be sure and read the entire article in Sunset with recipes for Chocolate Mint Pots de Creme,  Grilled Lamb with chocolate mint salsa, and Moroccan Chocolate Mint Tea. Don't expect the mint to taste as intense as a piece of chocolate. The chocolate part is very, very subtle, but the mint is strong and different from the usual mint you might find at the market.

So here's the Sunset Recipe for Chocolate Mint Pots de Creme. You can make this ahead, so you have time to relax before your 'garden' party! And, since tomorrow is National Pudding Day, and Pots de Creme is really just a version of pudding, you should consider making Chocolate Mint Pots de Creme. YUM!

CHOCOLATE MINT POTS DE CREME

One of the hints from Sunset is to add all cream instead of half milk and half cream. Yes, it makes it so much richer! I've changed the recipe below. If you really love chocolate (you're reading this blog, so you must!), add a bit more chocolate on top!

Ingredients
4 cups heavy cream
3 ounces (3 big handfuls) chocolate mint sprigs, plus leaves for garnish
1 cup sugar
8 large egg yolks
Sweetened whipped cream
3/4 cup dark chocolate shavings

Preparation
1. Heat together cream and mint in a medium pot over medium heat until mixture starts to simmer. Remove from heat, cover, and let steep about 2 hours.
2. Preheat oven to 300°. Set 8 ramekins (4 oz. each) in a large roasting pan or baking dish.
3. Reheat cream mixture to a simmer; strain into a medium bowl. Whisk together sugar and yolks in a large bowl. Slowly add cream to yolk mixture, whisking constantly.
4. Pour mixture into ramekins, dividing evenly. Fill pan with hot water until it reaches halfway up sides of ramekins.
5. Cover pan with foil and bake until custards are set and jiggle only slightly in the center, about 30 minutes. Remove from oven and let sit in hot water 30 minutes. Transfer ramekins to a baking sheet, cover, and chill at least 2 hours and up to 3 days.
6. Serve with whipped cream, fresh mint leaves, and chocolate shavings.

Photo: Thomas J. Story, Sunset