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Emerald Isle Dessert Cups

Holiday.Cook's picture
Ingredients
  White cream mints 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Green food coloring 3 Drop (Few Drops)
  Heavy cream 1 Cup (16 tbs), whipped
  Semisweet chocolate pieces/7 ounce package solid chocolate mint candy wafers 6 Ounce (1 Cup)
  Shortening 2 Tablespoon
Directions

Make Mint Ice Cream: Combine mints and milk.
Cook over low heat, stirring frequently, about 15 minutes or till mints are melted.
Cool to room temperature.
Stir in food coloring; fold in whipped cream.
Pour into refrigerator tray and freeze till firm.
Serve in Chocolate Cups: Melt chocolate-mint candy wafers or semisweet pieces with shortening over hot, not boiling, water, stirring till smooth.
Cool to room temperature.
Place paper baking cups in muffin pans.
With a teaspoon, swirl chocolate mixture around inside cups, covering entire surface with a thin layer of chocolate.
Chill.
When chocolate cups harden, tear off paper.
Fill with rounded scoops of Mint Ice Cream.
Top each dessert with a chocolate-mint wafer.

Recipe Summary

Course: 
Dessert
Method: 
Freezed
Ingredient: 
Mint
Preparation Time: 
5 Minutes

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