Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces

Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces
Photo by Tina Rupp

Ingredients

  • 16 ounces bittersweet or semisweet chocolate
  • 5 cups vanilla ice cream
  • 2 teaspoons pure peppermint extract
  • 1/3 cup water
  • 2 cups fresh mint leaves
  • 1 ½ cups heavy whipping cream
  • ¾ cup sugar
  • + 1 more ingredients
    • Unsweetened cocoa powder

Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in extract. Freeze until firm, about 4 hours, or chill overnight. Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles...

View full recipe at Epicurious

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