Chocolate Mint Day 2025 is on Wednesday, February 19, 2025: Recipes for chocolate mint stuff!?

Wednesday, February 19, 2025 is Chocolate Mint Day 2025. Wristband for Special Event: National Chocolate Mint Day Party ... National Chocolate Mint Day

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There’s something concerning the mixture of smooth, wealthy, luxurious chocolate and awesome, refreshing, sharp mint. Celebrate this incredible combination on Chocolate Mint Day by involving inside your favourite minty, chocolate treat!

These are awesome! Ps. It's your birthday, Indulge! Don't worry about the calories for one day. Happy Early birthday!

CHOCOLATE MINT COOKIES

Ingredients

3/4 cup butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 chocolate mint wafer candies

Directions

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Amount Per Serving Calories: 364

when is chocolate day ?

July 7th is Chocolate Day

There are lots of National Chocolate days too!

November 28th – National Chocolate Day

December 28th – National Chocolate Day

December 29th – National Chocolate Day

I think December 16th – National Chocolate-Covered Anything Day is my favorite.

Here are some other 'sweet' and tasty celebration days!

January

3rd – National Chocolate Covered Cherry Day

8th – National English Toffee Day

26th – National Peanut Brittle Day

February

15th – National Gum Drop Day

19th – Chocolate Mint Day

March

3rd week – American Chocolate Week

19th – National Chocolate Caramel Day

24th – National Chocolate-Covered Raisin Day

April

12th – National Licorice Day

21st – National Chocolate-Covered Cashews Day

22nd – National Jelly Bean Day

May

12th – National Nutty Fudge Day

15th – National Chocolate Chip Day

23rd – National Taffy Day

June

National Candy Month

16th – Fudge Day

July

7th – Chocolate Day

15th – Gummi Worm Day

20th – National Lollipop Day

28th – National Milk Chocolate Day

August

4th – National Chocolate Chip Day

10th – S’mores Day

30th – National Toasted Marshmallow Day

September

13th – International Chocolate Day

22nd – National White Chocolate Day

October

National Caramel Month

28th – National Chocolate Day

30th – National Candy Corn Day

31st – National Caramel Apple Day

November

7th – National Bittersweet Chocolate with Almonds Day

December

7th – National Cotton Candy Day

16th – National Chocolate-Covered Anything Day

26th – National Candy Cane Day

28th – National Chocolate Day

29th – National Chocolate Day

valentine`s day sweets?

Here's two. Chocolate mousse is really not hard, it's basically just gently stirring in melted chocolate to whipped cream. But if you find that daunting, try the sherbert cake below and use a pre-made crust.

Mousse:

8 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla extract

2 cups chilled heavy cream, divided

2 tablespoons Cognac or brandy

1/4 cup confectioners' sugar

To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth. Cool the chocolate mixture to room temperature, whisking occasionally.

In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream. Fold a third of the whipped cream into the chocolate to lighten the mixture. Fold in the remaining cream.

Frozen Sherbet Cake with Pecan Crust

You can substitute your favorite sherbet or sorbet flavor for the raspberry and lemon here. Try tropical flavors, like mango, lime or even coconut. Or, do an all-citrus cake with lemon and orange. Use slices of fresh fruit for garnish.

Serving: 8 to 10

Crust

2/3 cup vanilla wafer cookie crumbs (crushed)

1/3 cup chopped pecans

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted

Filling

1 quart lemon sherbet

1 quart raspberry sherbet

Fresh raspberries and mint sprigs, for garnish

Raspberry Sauce (recipe follows)

Position rack in center of oven and preheat to 350 degrees F. Lightly butter a 9" x 3" springform pan.

To make pecan crust, process cookie crumbs, pecans and sugar in a food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Bake until lightly browned, about 10 minutes. Cool completely on a wire cake rack.

Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 minutes. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly on sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead.)

Remove plastic wrap from cake. Garnish with raspberries and mint. Slice with a warm (dip in a glass of hot water) thin knife. Serve frozen, with Raspberry Sauce.

Raspberry Sauce: Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 teaspoon fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (The sauce can be made 1 day ahead, and then covered and refrigerated.)