only 2 ingredients for dark chocolate mint sauce
My daughter, Emily is an absolute addict for York Peppermint Patties. Actually – anything mint. When we’re at a creamery, it’s always some variation of mint ice cream that she gravitates toward. Peppermint, mint chocolate chip, candy cane — as long as it’s got a minty quality, it will end up on her cone.
As a freshman in college this year, her Halloween will probably revolve less around candy and more around costumes, parties and — oh, I don’t even want to know… For my sanity, I think I will just revert back into my little protected shell and remember when she was 5 and dressed up like a ballerina. And I’ll focus on the oh-so-cute munchkins in our neighborhood, who are too scared or shy to ring the bell, or hide behind their father’s leg when the door opens. Too precious.
It’s with these wistful memories in mind that I’m making this dark chocolate peppermint sauce. I think of it as an homage to Emily’s love for mint and a practical use for at least some of the candy left in the treat bowl at the end of the night or perhaps tucked into your little goblin’s goodie bag.
Kids love to sort their candy after the trick or treating — — to assess their haul, pick out their favorites as well as the undesirables. Who gave me an apple? While they’re sorting, ask them to set aside the peppermint patties for a special ice cream treat.
After they get over the indignation of having to share, they’ll want to be a part of the action, breaking up the patties, stirring in the cream and ultimately enjoying the
fruits, um peppermints, of their labor.
Have a great Halloween! Squats, planks and lunges tomorrow!
- 5 full size peppermint patties (1.4 ounces each) or about 17 (.4 ounces each) miniatures
- 1/2 cup cream
- Add about 1 inch of water to a small saucepan. Place on the stove and heat to a simmer.
- Break up peppermint patties and transfer them to a glass bowl. Set the bowl on top of the saucepan. (Water should not touch the bowl).
- Stir the peppermints and cream until the peppermints have completely melted and the sauce is creamy.
- To microwave: place peppermint patties and cream in a glass bowl. Microwave in 20-30 second intervals, stirring well between each, until peppermints have completely melted and blended with the cream.
- Serve warm sauce over ice cream.
- Store in a glass jar in the refrigerator. Reheat to serve.
- Believe it or not, York peppermint patties, which are so intense when you bite into one that you "get the sensation" become much tamer when melted together with cream. If you like a more intense peppermint jolt, add half a teaspoon of peppermint extract with the cream.