Chocolate Mint Dessert Recipe
Ingredients
| Graham cracker crumbs | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Sugar | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Cornstarch | 2 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Egg whites | 3 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Creme de menthe - 1 1/2 teaspoons | ||
| Unsweetened chocolate - 2 squares of 1-ounce each, melted | ||
Directions
MAKING
1) Blend together the melted butter and cracker crumbs.
2) Keep 1 tablespoon of the mixture aside and spread the remaining mixture in a 10x6x1 ½-inch baking dish.
3) Combine together the gelatin, cornstarch and ½ cup sugar. Add the milk and mix well.
4) Cook the mixture, stirring all the time, till it is boiling.
5) To the egg yolks, add a small amount of the hot mixture, mix well and return to the hot mixture.
6) Cook the concoction for about 1 minute, till it is partially thick.
7) Beat the egg whites till they start to form soft peaks and then add the ¼ cup of sugar very gradually.
8) Beat to form stiff peaks and then fold into the custard.
9) Whip the cream and fold it into the custard as well.
10) Remove 1 ½ cups of the mixture and add the crème de menthe to it.
11) Into the remaining mixture, stir the chocolate.
12) Over the crumbs, spread half of the chocolate mixture and then cover with a layer of mint. Top with a layer of the remaining chocolate.
13) With the reserved crumbs, top the layers.
14) Chill till the preparation is firm.
SERVING
15) Serve the preparation chilled. Best when served as a dessert. Scoop into individual custard bowls and then serve. A mint leave can be used as garnish.
1) Blend together the melted butter and cracker crumbs.
2) Keep 1 tablespoon of the mixture aside and spread the remaining mixture in a 10x6x1 ½-inch baking dish.
3) Combine together the gelatin, cornstarch and ½ cup sugar. Add the milk and mix well.
4) Cook the mixture, stirring all the time, till it is boiling.
5) To the egg yolks, add a small amount of the hot mixture, mix well and return to the hot mixture.
6) Cook the concoction for about 1 minute, till it is partially thick.
7) Beat the egg whites till they start to form soft peaks and then add the ¼ cup of sugar very gradually.
8) Beat to form stiff peaks and then fold into the custard.
9) Whip the cream and fold it into the custard as well.
10) Remove 1 ½ cups of the mixture and add the crème de menthe to it.
11) Into the remaining mixture, stir the chocolate.
12) Over the crumbs, spread half of the chocolate mixture and then cover with a layer of mint. Top with a layer of the remaining chocolate.
13) With the reserved crumbs, top the layers.
14) Chill till the preparation is firm.
SERVING
15) Serve the preparation chilled. Best when served as a dessert. Scoop into individual custard bowls and then serve. A mint leave can be used as garnish.
Chef
