by Stephanie Zonis
About 2/3 cup
This is wonderful over plain vanilla or chocolate chip ice cream; you might try it on a good mint chip ice cream, too. It does not become chewy, but it will harden slightly. I use only After Eight brand chocolate-covered mints, distributed by Perugina Brands of America in Saddle Brook, NJ. They are a tad on the expensive side, but they're wonderful in this sauce, and you'll never have to worry about the leftovers, which will be gone before you can blink. Incidentally, if you do put this sauce over ice cream, cutting up additional mints and scattering them around the sundae doesn't work well. I had thought it would, but the cut-up mints harden and lose their lovely silky texture.
Two ingredients. Five minutes. Keeps for at least a week in the fridge. Don't say I never gave you anything!
4 ozs. (about 15) After Eight
wrappers removed and broken up
1/3 cup heavy cream
Place broken-up mints in small heatproof bowl. In small saucepan over low heat, heat cream until very hot, stirring often. Remove from heat and pour over mints. Let stand about 1 minute, then stir or whisk gently until smooth (if necessary, place over simmering water on low heat (water should not touch bottom of bowl); stir often just until melted and smooth, then remove from heat and hot water). Cool briefly, then store in refrigerator. Serve warm.
Place mints in small microwaveable bowl. Heat cream in microwaveable measuring cup on high power just until very hot; pour over mints. Let stand about 1 minute, then stir or whisk gently until smooth. If necessary, place in microwave at 50% (medium) power for short intervals, stirring well after each, just until smooth. Store and serve as above.
Reheat only the amount you'll use. Place in small heatproof bowl; reheat over simmering water on low heat (water should not touch bottom of bowl). Stir often just until warm. To reheat in microwave, heat in microwaveable bowl at 50% (medium) power for very short intervals, stirring well between each, just until warm.
I Love Chocolate
- Banana Split
- Berries with Chocolate Cream
- Bittersweet Chocolate Charlotte
- Chocolate-Mint Sauce
- Peanut Butter Mousse Pie
- Truffled Ice Cream Cake
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This page originally created in 1998 and modified October 2007