Emerald Isle Dessert Cups Recipe
Ingredients
| Perfect refreshment for the bridge club— | ||
| 1 cup white cream mints | ||
| Milk | 3/4 Cup (16 tbs) | |
| Few drops green food coloring | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Candy | 1 7 Ounce | |
| 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.
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.
Chef
