Grasshopper Tarts Recipe
Ingredients
| 1 4-oz. bar milk chocolate | ||
| Butter | 2 Tablespoon | |
| Marshmallows | 20 Large | |
| Milk | 1/3 Cup (16 tbs) | |
| White creme de cacao | 2 Tablespoon | |
| 2 T. green creme de menthe | ||
| Heavy cream | 1/2 Cup (16 tbs), Whipped | |
Directions
Make a few chocolate curls for garnish by peeling thin layers of chocolate with a vegetable peeler.
Set aside.
Microwave remaining chocolate and butter in a 2-cup glass casserole for 1 to 1 1/2 minutes until soft.
Stir smooth.
Divide chocolate between 6 paper-lined custard cups.
Using the back of a spoon, spread chocolate evenly over the bottom and up the sides of paper lining.
Refrigerate or freeze until set.
Combine marshmallows and milk in a glass casserole.
microwave 1 1/4 to 1 1/2 minutes until puffed.
Stir smooth.
Blend in creme de menthe and creme de cacao.
Refrigerate 45 minutes.
Fold in whipped cream.
Spoon into chocolate cups.
Chill 2 to 3 hours.
Remove tarts from paper liners and peel off paper.
Top with additional whipped cream and chocolate curls.
Set aside.
Microwave remaining chocolate and butter in a 2-cup glass casserole for 1 to 1 1/2 minutes until soft.
Stir smooth.
Divide chocolate between 6 paper-lined custard cups.
Using the back of a spoon, spread chocolate evenly over the bottom and up the sides of paper lining.
Refrigerate or freeze until set.
Combine marshmallows and milk in a glass casserole.
microwave 1 1/4 to 1 1/2 minutes until puffed.
Stir smooth.
Blend in creme de menthe and creme de cacao.
Refrigerate 45 minutes.
Fold in whipped cream.
Spoon into chocolate cups.
Chill 2 to 3 hours.
Remove tarts from paper liners and peel off paper.
Top with additional whipped cream and chocolate curls.
Chef
