Creme de Mint Bar is very easy to do, but have a big impact. The combination of mint creamy and rich, dark chocolate is almost intoxicating. If you do not like dark chocolate, all the high quality chocolate will work. Do not skimp on the butter, providing the quality of silk that makes the recipe so good.
This must be refrigerated to prevent melting. This dessert makes a great holiday dish, but can be any time of year. The brightMint flavor that contrasts well with dark chocolate, which makes it very memorable, no matter when you use it. Each bite is creamy and decadent. Do not be surprised if the family and you get the request for the dessert from your friends. You can mix a batch to give as gifts.
You may suddenly asked all sorts of questions about the ingredients. Be prepared. To learn more about the history of chocolate, as was used by the Aztecs in Mexico and Europe by the Spanish.More information about the many uses and varieties of mint. Both ingredients are for medical services as well as a culinary treasure known. the official drink of the Kentucky Derby, Mint is the first ingredient known Mint Juleps. E 'is also used to freshen breath, for the treatment of insect bites and abdominal pain.
Mint is so easy to grow, you can include in a pot for him not to take your entire garden. You can plant different varieties of mintChocolate mint apple mint. Yes, I'm really a chocolate peppermint variety called. Use a branch to the possession of your dish mint cream bar, garnish if it is in season.
Recipe for mint cream bar
Wrap a ribbon stack for a gift, enjoy coffee, tea or alone.
What You Need to Know
4 cups of chocolate quality
3 sticks butter
3 cups powdered sugar
1 / 4 cup mint cream liqueur
2 tablespoons instant vanilla puddingmix
How-to
Butter a 9 x 13 inch baking pan.
In a double boiler melt 2 cups of chocolate. Add half a stick of butter cut into slices of equal length and let it melt. Whisk constantly while melting to thoroughly mix the chocolate and butter. The result should be melted and smooth. While hot, a layer on the bottom of the pan. Place the container in the refrigerator for the chocolate. This should take about 45 minutes.
For the second layer,Melt a stick of butter in a saucepan. Remove from heat and mix in the powdered sugar, instant vanilla pudding, and creme de menthe liqueur (Grand Marnier and orange for you chocolate substitute). Blend well until mixture is smooth. Spread the mixture over the cooled chocolate into the fridge until it sets.
For the third layer, repeat the instructions to the first layer. Once everything is set for dessert, cut into squares and serve.
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