Mint Chocolate Cream Torte ~ Easy Christmas Dessert

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Are you looking for an Easy Christmas Dessert?  If you are and you love mint, chocolate and whipped cream then this is the dessert for you.  Not only is it light and delicious but it’s also EASY making it a great addition to your recipe box for Christmas entertaining or anytime you want to wow without having to spend all day in the kitchen.  

Mint Chocolate Cream Torte

The recipe starts with a pre-made frozen pound cake {consider keeping one in your freezer to have on hand so you can make this at the drop of a hat..or oven glove}.  I made this recipe for the super fabulous It’s Christmas Extravaganza Blog Hop going on right now with a BIG LINKY PARTY starting tomorrow morning at 8 a.m. where you can link up your Holiday Awesomeness!

Chocolate Mint Cream Torte 4

Mint Chocolate cream Torte
Serves 12
Easy to Make Christmas Dessert Using a Pre-Made Pound Cake
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190 calories
16 g
48 g
14 g
1 g
8 g
60 g
42 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 190
Calories from Fat 121
% Daily Value *
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 48mg
Sodium 42mg
Total Carbohydrates 16g
Dietary Fiber 0g
Sugars 10g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Family Size Frozen Pound Cake
  2. 1/4 cup Chocolate Syrup
  3. 1 Box of Andes Candies
  4. 2 cups whipping cream, divided
  5. 1/2 cup powdered sugar, sifted and divided
  1. Slice pound cake twice, making a total of 3 layers {I totally screwed mine up and they were not cut evenly but I was still able to 'hide' the imperfections with frosting and nobody seemed to mind once they were eating it!}.
  2. Brush the top of the two INNER layers {not the top of the torte} with the chocolate syrup. Let sit for 30 minutes for the syrup to be absorbed.
  3. Finely chop up all but 8 of the Andes Candies.
  4. Combine one cup of whipping cream and 1/4 cup of the sifted powdered sugar in a large mixing bowl mixing with electric mixture until stiff peaks form. Gently fold in finely chopped candies.
  5. Place one cake layer on a serving platter and top with 1/2 of the whipped cream mixture. Repeat this procedure with the next layer. Place top of cake on top but DO NOT cover this layer {the top} with the Cream Mixture.
  6. Wrap loosely and freeze until firm.
  7. Beat remaining whipped cream and sifted sugar together and frost sides and top of torte.
  8. Cover and freeze until ready to serve, up to 8 hours.
  9. Remove from freezer. Chop remaining 8 candies and sprinkle over torte before serving.
Adapted from Christmas All Through the House/Gooseberry Patch
Adapted from Christmas All Through the House/Gooseberry Patch
Cupcakes and Crinoline
Chocolate Mint Cream Torte w


Follow along with the other It’s Christmas Extravaganza Bloggers and I hope you’ll stop back here tomorrow to join in the Linky Party Fun!

Christmas Exravaganza Blog Hop and Linky Party Graphic


Kim at Sand & Sisal

Debbie at Debbiedoo’s

Kristi and Kelli at Lolly Jane

Kristin at Yellow Bliss Road


Heather at Setting for Four

Angelina at JoJo and Eloise

Destiny at A Place for Us

Kristen at Ella Claire


Courtney at French Country Cottage

Chelsea at Two Twenty One

Kristin at My Uncommon Slice of Suburbia

Jennifer at Town and Country Living


Maryann at Domestically Speaking

Roeshel at DIY Show Off

Mary Beth at Cupcakes and Crinoline

Shannon at Fox Hollow Cottage

and Friday it’s Your turn… It’s the Christmas Extravaganza Linky Party.  Come share your Christmas décor, recipes and more!

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Christmas Extravaganza Linky Party ~ Join the Party
Polka Dot Pot - A Last Minute Christmas Craft


  1. 9


    Oooooooh – my!!!! This looks so beautiful and yummy Mary Beth!!! My family will love this! Thanks for sharing I’ll be making it over the holidays because my family loves mint chocolate chip icecream and this has the same flavours but in a cake! Gorgeous photos too! Shared and pinned! ~ Heather

      • 17


        Hi Carrie,

        You certainly can use a hand mixer (I’m assuming it is electric) as long as you are able to incorporate enough air into the whipping cream while you are making it. Before I got my Kitchen Aid I had a Sunbeam hand mixer that worked well when making whipped cream. I hope that answered your question. :)

        Thanks so much for stopping by ~ Mary Beth

    • 20


      Thank you, Jocie, and thanks also for the new party/time reminder. I’m adding it to my party calendar. Have a very happy New Year!