|Semisweet chocolate/About 2/3 cup semisweet chocolate chips||4 Ounce, finely chopped|
|Whipping cream||3 Tablespoon|
|Creme de menthe/1/4 teaspoon mint extract and 1 tablespoon whipping cream||1 Tablespoon|
|Unsweetened cocoa||2 Tablespoon|
In a 1- to 2-quart pan, combine chocolate and cream.
Stir over low heat until smoothly melted (about 3 minutes).
Remove from heat and stir in creme de menthe.
Line a 4- to 4 1/2-inch-diameter round dish with plastic wrap; pour chocolate mixture into dish.
Freeze until firm enough to cut (45 to 60 minutes).
Dust a piece of wax paper with cocoa; lift frozen chocolate from dish and invert onto cocoa-dusted paper.
Peel plastic wrap off chocolate.
With a 1 1/2- to 2-inch-wide heart-shaped cookie cutter, quickly cut chocolate into 4 hearts.
Cut remaining chocolate into bite-size pieces.
Turn chocolate hearts and smaller pieces over in cocoa to coat heavily.
Cover with plastic wrap and refrigerate until ready to serve.
Serving size: Complete recipe
Calories 885 Calories from Fat 458
% Daily Value*
Total Fat 55 g85.3%
Saturated Fat 30.4 g152.1%
Trans Fat 0 g
Cholesterol 64.3 mg21.4%
Sodium 26.1 mg1.1%
Total Carbohydrates 98 g32.7%
Dietary Fiber 18.6 g74.4%
Sugars 70.6 g
Protein 11 g21.4%
Vitamin A Vitamin C
Calcium 6.2% Iron 19.8%
*Based on a 2000 Calorie diet