Рецепт White Chocolate Mint Cups

by Shannon Millisor

Chocolate can be so

finicky in the summer with the heat but lucky for us these are best out of the

refrigerator for a cool and minty treat that's great on a hot day. It is

supposed to be 104F here today and 105F degrees tomorrow so anything cool is

better, yes? I will be staying inside but I will probably be trying to come up

with cold desserts to avoid using the oven.

These are perfect for

kids or adults because they are made in mini muffin pans and are two or three bite

size. You could also get crazy and add a different extract to the fun such as

almond or even root beer. Maybe that is a little crazy. :). Happy not baking!

White Chocolate Mint

Cups

Makes

about 12

Ingredients:

- 3

• ounces white chocolate, chopped
• - 1 ½
• ounces heavy cream
• - 1 ½
• teaspoons unsalted butter
• - 1
• teaspoon mint extract
• - 6-8
• ounces of white chocolate for shells

Directions:

1. Line

one 12 cup mini muffin pan with cup liners.

2. Place

the 3 ounces of white chocolate in a bowl. Over medium heat, heat the heavy

cream until just simmering around the edges but do not boil. Pour the heavy

cream over the white chocolate. Let it sit for about 30 seconds then stir until

the chocolate is melted. Add the butter and the extract to the white chocolate

mixture and stir until blended. Cool for at least 20 minutes in the

refrigerator.

3.

Meanwhile, melt 6-8 ounces of chocolate for shells in a double boiler over low

heat. Stir until melted completely. Using the back of the spoon spread about 1

teaspoon of white chocolate onto the bottom and sides of each cup so that they

are evenly coated and there are no holes. Place the pan in the refrigerator for

at least 5-10 minutes.

4.

Remove the cups from the refrigerator (they should be hard) and evenly divide

the white chocolate filling between them.

5.

Re-warm the white chocolate on the double boiler if necessary and spoon or pipe

white chocolate over the filling to seal it in completely, repeat for each cup.

Place the pan back in the refrigerator to harden the chocolate, 10-15 minutes

minimum. Serve cold or at room temperature.

This is an original recipe

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