"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Chip Meringues with Ice Cream, Peppermint Candies and Chocolate Mint Sauce Recipe

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This recipe for Chocolate Chip Meringues with Ice Cream, Peppermint Candies and Chocolate Mint Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Meringues:
2/3 c. powdered sugar
2 tbsp. plus 1/2 c. sugar
4 egg whites
1/8 tsp. salt
2 oz. semisweet chocolate, finely chopped
Sauce:
1/4 c. whipping cream
1/4 c. water
2 tbsp. sugar
8 oz. semisweet chocolate, chopped
3/4 tsp. peppermint extract
1 1/2 pints chocolate ice cream or peppermint stick ice cream
1/2 c. chopped red and white striped hard peppermint candies

Directions:
Directions:
For meringues: Preheat oven to 225. Line 2 heavy large baking sheets with parchment paper. Using small bowl or can as guide, trace three 4 in. diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). Brush parchment with melted butter. Whisk powdered sugar and 2 tbsp. sugar in small bowl to blend. Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. Slowly beat in 1/2 c. sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringue by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
Bake meringues until crisp, about 1 hour 30 min. Place baking sheets on racks; cool completely.
For sauce: Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low; add chocolate. Whisk until melted. Remove from heat; stir in extract.
Place 1 meringue in center of each plate. Top with scoops of ice cream. Drizzle with chocolate sauce. Sprinkle with chopped candies. Serve immediately.

 

 

 

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