Chocolate-Mint Sauce

Adapted by StarChefs.com
July 1998
Yield: About 2/3 c.
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!

INGREDIENTS:

4 ounce(about 15) After Eight dark chocolate -covered thin mints, broken up
1/3 cup heavy cream

METHOD:

Place broken-up 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 warm.

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.

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