Lody miętowo-czekoladowe

Lody miętowo-czekoladowe

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Składniki:

1 bunch fresh mint, torn by hand

2 cups water

1 cup sugar

3 egg whites

1 cup whipped cream

5 Tbsp mint liqueur

7 oz semisweet chocolate, chopped

3 ½ oz semisweet chocolate, melted (for dipping the cones)

ice cream cones

Przygotowanie:

In a saucepan, boil mint with 2 cups of water and reduce by half. Strain, return the liquid to the pan and add the sugar. Allow to boil until it becomes a light syrup. Set aside.

In a bowl, whisk the egg whites, and gradually add the mint syrup until it becomes a meringue. Set aside.

Add whipped cream to a bowl, and gently stir in the mint meringue. Add the mint liqueur and chopped chocolate, mix, and place in freezer for 6 hours.

Dip the tops of the ice cream cones in the melted chocolate, allow to drip a moment, fill with ice cream and serve.

Miętowo-czekoladowe ciasteczka puddingowe

Miętowo-czekoladowe ciasteczka puddingowe

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Składniki:

1 cup sugar

½ cup butter, softened (1 stick)

1 egg

½ cup sour cream

1 small box instant vanilla pudding mix (3.4 oz)

½ tsp salt

½ tsp baking soda

2 cups all-purpose flour

2 tsp mint extract

3 drops blue coloring + 10-15 drops green coloring

1½ cups chocolate chips*

Przygotowanie:

Cream together sugar and butter. Add egg, sour cream and pudding mix. In a small bowl, combine flour, salt & baking soda. Incorporate flour mixture into the pudding mixture and mix until well combined. Add mint extract and food coloring until desired color is achieved.

Add in chocolate chips. *I used ¾ cup chocolate chunks, ¾ cup regular chocolate chips and ½ cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 1½ cups chocolate chips, if you opt to put them in!

Drop by rounded tablespoonfuls onto greased cookie sheet.

Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!