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Author Notes: Peanut butter and jelly. Steak and frites. Scotch and ice. Some pairings are iconic. Like chocolate and mint. With a little something extra. - boulangere
Makes 4 bars
- 4 ounces water
- 3/4 cup sugar
- 1 cup loosely piled mint leaves
- 3 ounces semi-sweet chocolate
- 1 ounce unsweetened chocolate
- 1 ounce Crème de Cacao
- To freeze these, you'll need a 4-chambered popsicle mold with stems.
- Measure water and sugar into a saucepan. Stir, and bring to a boil.
- While sugar mixture is heating, wash the mint leaves and pat them dry on a towel. mound them in the center of a couple of paper towels, wrap them up, and roll them back and forth between your palms to bruise them. When sugar mixture comes to a boil, remove from heat and stir in the mint leaves. Cover the pan, and let steep for 20 minutes.
- Chop chocolates (I used Ghirardelli) into small pieces of relatively the same size. Place them in a mixing bowl. When mint is finished steeping, hold a strainer over the bowl containing the chocolates, and pour the sugar solution through it. Discard the mint leaves.
- Whisk the chocolate mixture until all pieces have melted completely, then whisk in the Crème de Cacao.
- Place the bowl over an ice water bath. Stir occasionally with a spatula until thickened and very cool.
- Divide among the popsicle molds, insert the stems, and freeze. Depending on how cold your freezer is, the fudgesicles should be ready to cool you off in about 2-3 hours, though letting them freeze overnight will give you the best results.
- These make a heavenly dessert on a summer evening. To serve, run the molds under warm water and pull gently on the stem.
- This recipe was entered in the contest for Your Best Recipe with Mint