Mint & Chocolate – NYC

Posted on March 7, 2011

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This post idea came c/o our Gimme Some Sugah! section from my wonderful and talented baker friend Kelsey – awesome idea, and hope we did you proud, lady!

Of the many possible recipe options that honor the classic combo of mint and chocolate, I thought I’d take a slightly different approach. Not brownies, not cookies, not icecream – icebox cake (and in case you don’t know what that is here ya go) cupcakes.

I’ve made this recipe before as a peanut butter/chocolate version, and it was a serious winner. You can make the full cake version, but I really like the cupcakes as they’re individual portions and easy to eat on the go (just TRY taking a “piece of icebox cake” somewhere with you in hand…) The hardest part of the process is waiting for the wafers to soak up the cream and develop into the cake-like goodness that is icebox cake, but other than that, you can whip this up before bed between putting on your pjs and brushing your teeth and by the time you wake up, you’ll have a product that’s sure to please.

A little baking birdy told me that the key to getting quality depth out of flavor in any type of minty dessert is to include a mixture of both extract and real mint. Seems like overkill, but it really creates a non-artificial mint flavor that isn’t overpowering but rather brightens up the richness of the chocolate.

And now, without further ado…

KELSEY’S M&C Icebox Cupcakes

Yields 9 “cupcakes”

Ingredients:

8 oz heavy whipping cream

1/4 cup mint leaves

1/2 tsp peppermint extract

1 1/12 tablespoon sugar

1 box chocolate wafers (found in any local grocery store – I have a recipe upon request to make your own if you feel so adventurous. For a lazy Sunday morning, the box is just fine and will create a fantastic, homemade product)

patience (yes. that’s an ingredient).

Directions:

1. Heat cream, mint, extract and sugar in a small saucepan on medium low heat until it simmers, stirring constantly for 8-10 minutes.

2. Strain the mint cream into bowl – place in refrigerator and allow to cool completely, about 15-20 minutes.

3. Whip cream with hand mixer until stiff enough to spoon.

4. Take stack of 5 cookies, and place spoonful of minty cream between each to create layers of cookie and cream.

5. Place “cupcakes” in a container and allow to sit in the fridge between 6 hours up to overnight so that the cookies become cake-like and turn soft.

Thoughts? Results?

I’ll let Kelsey give the final verdict. xx

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