Chocolate Au Menthe Food

CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE

Steps:

• Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
• Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
• Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

CHOCOLATE AU MENTHE

Steps:

• Melt the chocolate in a double boiler, then allow it to cool, and set aside.
• Using an electric beater, beat the butter while gradually adding sugar (about 15 minutes).
• Add the melted chocolate and beat for 5 minutes more.
• Beat in the eggs, one at a time.
• Mix in the vanilla and peppermint extracts.
• Sprinkle chopped nuts on bottom of 24 paper cupcake holders in cupcake pan.
• Fill each cupcake holder half full.
• Sprinkle more nuts on top.
• Freeze for at least 3 hours.