Frozen Chocolate Frango Mints Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: VERSION 1:
1 C. butter, softened
2 C. powdered sugar, sifted
4 unsweetened chocolate squares, melted
2 tsp. vanilla extract
3/4 tsp. peppermint extract
Chopped walnuts
5 egg yolks
18 foil cupcake liners or 36 foil candy liners
VERSION 2:
1 C. butter, softened
2 C. powdered sugar, sifted
3 unsweetened chocolate squares, melted
1⁄2 tsp. peppermint extract
Vanilla wafer crumbs
5 egg yolks
18 foil cupcake liners or 36 foil candy liners
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Directions: |
Directions:1) Using electric mixer, beat butter and sugar together until light and fluffy.
2) Add melted chocolate and continue beating until thoroughly mixed.
3) Add egg yolks and beat again until fluffy.
4) Beat in extract(s).
5) Sprinkle about 1 teaspoon cookie crumbs or chopped walnuts into liners and top with chocolate mixture.
6) Freeze for at least 1 hour. Serve straight from the freezer.
Re-freeze any that are left over.
Optional: You can top with maraschino cherries, crushed candy canes, or whipped cream. For an even more decadent dessert, serve in chocolate shells instead of candy liners. |
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Number Of
Servings: |
Number Of
Servings:18 or 36 |
Personal
Notes: |
Personal
Notes: COMMENTS:
* This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
* French Frango was my fav as a kid and only served after xmas dinner until the 2 batches were gone. My recipe from 1966 called for 2 teaspoons vanilla extract and 3/4 t peppermint extract and 4 melted unsweetened baking chocolate. squares. At the bottom of the tin the surprise was just one bite of chopped walnuts, about as few as would sit on a dime. Using cookies would add a 'crust' taking away from richness so I'd still use only a pinch of cookie crumbs. After freezing rock-hard in muffin pans they (still in tins) could be stacked and stored for months in foil liners making it the perfect make ahead dessert when xmas was so busy. Served after 10 minutes out of freezer. It's really the richest custard/ice cream like dessert I still love!!! I've tried fancier containers but after decades foil muffin liners are so easy to freeze, store and serve 6 decades later I still use them. A GIANT round of applause goes to you for finding this recipe in a Jello and Betty Crocker era.
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