This recipe comes from Jennifer Hernandez, who has spent many years on the sweet side of some of the Capital District’s best kitchens, including the Bread Basket and Mazzone Catering, and is now planning to open her own operation. In between baking up sophisticated chocolate soufflés, petits pots and sky-high pavlovas, she has cranked out many a sundae for her two children and husband. Here’s her favorite half-chef, half-mom recipe.
Pairing recommendation from EmpireWine.com: Pleasant Valley Wines Chocolate Lab
Ingredients
- 1 cup water
- ½ cup sugar
- ¼ cup light corn syrup (Karo corn syrup is free of high-fructose corn syrup)
- ¾ cup dark Dutch process cocoa
- ¼–½ teaspoon salt
- 2 ounces dark or bittersweet chocolate, finely chopped
- ½ teaspoon peppermint extract (or 2 tablespoons peppermint liqueur if you’re cooking for adults)
- Small handful of mint leaves
- 1 cup heavy whipping cream (as local and organic as possible)
- 2–3 tablespoons sugar
- 4 scoops of mint chocolate chip ice cream (Adirondack Creamery, Stewart’s and Perry’s are delicious upstate New York brands)
- 4–8 Girl Scout Thin Mints, crushed, to taste (or Back to Nature has an excellent organic alternative)
Preparation
In a small saucepan, whisk water, sugar, corn syrup, cocoa and salt. Cook for 2–3 minutes, while whisking, over medium heat until bubbling and slightly thickened. Remove from heat and whisk in chocolate. Whisk in peppermint extract or liqueur. Allow to cool until barely warm so chocolate sauce can fully thicken.
Roughly chop mint leaves and stir into cream. Cover and chill for several hours or overnight. Strain mint leaves and whip cream until thickened, add sugar and whip just until soft peaks. Use immediately.
Instructions
Scoop out mint ice cream, drizzle with chocolate sauce. Top with mint-infused whipped cream and a sprinkle of crushed cookies. Dig in, preferably outside.
