Chocolate Pastries with Mint Liqueur Cream
Baking and Desserts • European
Description
Chocolate pastries with mint liqueur cream
Ingredients
- Butter 5 oz
- Liquid dark chocolate 20 oz
- Brown Sugar 1½ cups
- Vanilla salt 1¼ teaspoons
- Farm fresh eggs 3 pieces
- Wheat Flour ¾ cup
- Cocoa Powder ¼ cup
- Salt ¾ teaspoon
- Heavy cream 1½ cups
- Mint Liqueur 2 tablespoons
- White Chocolate 10 oz
- Mint Leaves 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Grease a rectangular baking dish with butter and line it with 2 sheets of foil, crossing them. Grease the foil with butter as well.
Step 2
In a double boiler, melt the butter and half of the dark chocolate, add the brown sugar, and cook while stirring constantly until the sugar dissolves. Remove from heat and stir in the eggs and vanilla. Then add the flour, cocoa, and salt. Mix well.
Step 3
Transfer the batter to the baking dish, smooth it out, and bake until done for about 20 minutes. Cool in the dish for 1.5 hours.
Step 4
Bring 0.5 cups of heavy cream to a boil and remove from heat. Pour it into a bowl with finely chopped white chocolate. Let it sit for 1 minute and stir well. Add the mint liqueur and extract, cover, and chill for 1 hour, stirring occasionally.
Step 5
Bring the remaining heavy cream to a boil and remove from heat. Pour it into a bowl with finely chopped dark chocolate. Let it sit for 1 minute, then stir. Cover and let it sit for 30 minutes, stirring occasionally.
Step 6
Spread the mint cream over the chocolate base and refrigerate for 30 minutes.
Step 7
Spread the chocolate cream on top and chill for another 2 hours.
Step 8
Remove the dessert from the dish by holding the edges of the foil. Hold a knife under hot water for a while, wipe it dry, and cut the edges. Cut into squares and remove the foil.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!