Chocolate-Mint Thumbprints

Chocolate-Mint Thumbprints
Photo by Quentin Bacon

Ingredients

  • 1.5 cup(s) all-purpose flour
  • 0.75 teaspoon(s) salt
  • 2 stick(s) unsalted butter
  • 3 tablespoon(s) heavy cream
  • 1 cup(s) coarse sugar such as Turbinado
  • 2 large egg yolks
  • 0.5 teaspoon(s) pure peppermint extract
  • + 7 more ingredients
    • 2 ounce(s) bittersweet chocolate
    • 2 tablespoon(s) dark brown sugar
    • 2 ounce(s) mint chocolate
    • 1 teaspoon(s) pure vanilla extract
    • 3 ounce(s) white chocolate
    • 0.3333 cup(s) granulated sugar
    • 0.5 cup(s) unsweetened Dutch-process cocoa

In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until cream...

View full recipe at Food & Wine

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