Tips: You'll need dark chocolate-covered thin mints for this
sauce; I use After Eights, distributed by Perugina Brands of America
in Saddle Brook, NJ. They are expensive, but they yield the best
results. This is a glossy, beautiful sauce that thickens slightly
over ice cream. Yes, this recipe only has two ingredients, it is
as easy as it sounds, and it will keep for a week in the refrigerator.
Don't say I never gave you anything!
- 4 ozs. (about 15) After Eight
dark chocolate-covered thin mints, broken up
- 1/3 c. heavy cream
mints in small heatproof bowl. In small saucepan over low heat,
heat cream, stirring often, until very hot. Remove from heat and
pour over mints. Let stand about 1 minute, then stir or whisk until
smooth (If necessary, place bowl over simmering water on low heat.
Stir often until sauce is smooth, then remove from heat and hot
water.) Alternatively, place mints in small microwaveable bowl and
pour hot cream over them. Microwave at medium (50%) power for short
intervals, stirring well between each, just until melted and smooth.
Occasionally, these mints are stubborn about melting. If that happens,
pour sauce into food processor fitted with steel blade; process
just until smooth. Cool briefly, then store in refrigerator. Serve
To reheat, use only
the amount you'll need. Place in small heatproof bowl; reheat over
simmering water on low heat, stirring often, just until warm. Alternatively,
microwave at medium (50%) power for very short intervals, stirring
between each, just until warm.
About 2/3 c.
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