Chocolate Mint Julep Food

MINT JULEP TRUFFLES

Steps:

• Put the chopped semisweet and milk chocolate in a medium bowl. Bring the heavy cream and butter to a simmer in a small saucepan. Pour the cream mixture over the chocolate, completely covering it, and let sit for 5 minutes. Stir with a spatula until the chocolate is completely melted, smooth and glossy. (If the chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.) Fold in the bourbon and peppermint extract until they are incorporated. The mixture will look separated at first, but keep stirring until it is uniform.
• Set the bowl over a larger bowl of ice water, and let the mixture chill for 3 minutes, stirring occasionally, until it has thickened a bit and become homogeneous. Pour the mixture into a shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours.
• Meanwhile, process the sugar and mint in a food processor for 1 minute until the mint is finely chopped and dispersed, scraping down the bowl with a spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.)
• Scoop tablespoon-sized balls of the chocolate mixture, and roll them between gloved hands to shape them, working quickly, as the balls melt fast. Put them on a plate or rimmed baking sheet, and refrigerate for 10 minutes. Put the mint sugar in a shallow dish, and drop the balls in a few at a time, shaking the dish to coat them on all sides; transfer the truffles to a platter, shaking off the excess, and refrigerate until you are ready to serve them. (Once the truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in the refrigerated in an airtight container or covered with plastic wrap, then coated the day they're served.)

MINT JULEP

Steps:

• Make the mint syrup: Bring the sugar and 1 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs, pressing with a wooden spoon to submerge them. Let cool to room temperature, then remove the mint with a slotted spoon and discard. Refrigerate the syrup until chilled, at least 1 hour. (You will have about 1 1/2 cups syrup; cover and refrigerate up to 2 weeks.)
• Make the drink: Put the mint leaves and 1 ounce of the mint syrup in a small glass or julep cup. Muddle with the handle of a wooden spoon until the leaves start to break apart. Stir in the bourbon. Fill the glass with crushed ice. Garnish with a mint sprig.

MINT JULEP KISSES COOKIES

Steps:

• Preheat gas oven to 325 degrees F.
• Beat egg whites until stiff peaks form, gradually adding in the sugar while beating.
• Add mint extract and food coloring.
• Stir in the mini chocolate chips by hand.
• Drop by teaspoonful onto parchment lined cookie sheets.
• Set pans into oven and immediately turn off the heat and leave in the oven overnight (no peeking)- as the oven cools down, the cookies will cook.
• OR set the pans in the preheated oven and immediately reduce the heat to 275 F and bake for 50 minutes.
• Check 10 minutes early in case your oven runs hot- when done, they should be airy, light puffs that are very crisp and fragile on the exterior.
• NOTE: This recipe really is meant for a gas oven;electric ovens don't cool down as quickly and may overcook your meringues so the overnight method isn't recommended.
• Instead, if you have an electric oven, simply preheat your oven to 275F and cook for 40-50 minutes.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

MINT JULEP BROWNIES

Steps:

• Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.
• Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.
• Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.
• Beat well.
• Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.
• Pour batter into the prepared baking pan and bake for 25-30 minutes.
• Cool completely before cutting and sprinkling with powdered sugar.