Decadent Desserts

Fancify Friday: Simple Chocolate Croissants

Chocolate crossiant

We’ve all been there – forgot you were having guests over for dinner or maybe needed a dessert in a hurry? That’s how I came up with this idea for chocolate croissants.

Regular chocolate croissants have dark chocolate tucked inside the buttery layers. No way I have time to make croissants from scratch, let alone the filling and then roll it into the croissant dough. My quick fix is to use premade croissants and then dip them into melted chocolate, making sure to drizzle a little extra chocolate all over the pastry.

I buy my croissants from Costco where they come in large packs available just outside the bakery. I freeze them in sets of 4 to save as something special in my kids’ lunches or for a quick dessert. While you can buy fresh-made croissants, if you’re making these in a hurry it helps if the pastry is a bit cold so that the chocolate sets faster.

Here’s how to make simple chocolate croissants:

  1. Ingredients to have on hand – 6 croissants, 1/2 cup semi-sweet or dark chocolate chips, 1/2 cup chocolate candy wafers, waxed paper, fresh fruit and powder sugar (opt.)
  2. Chill the croissants if they’re not already frozen.
  3. Melt the chocolate in the microwave in 1 minute increments until the chips appear shiny. Whisk with a fork.
  4. Dip one end of each croissant into the chocolate and then place onto waxed paper. Use the extra chocolate to drizzle the side that wasn’t dipped.
  5. Place the croissants in the fridge until the chocolate is set.
  6. To serve, place one croissant on the plate and dust with powdered sugar or cocoa powder. Put fresh fruit like peach or banana slices to the side.
  7. Savor each bite.

 

 

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Black Forest Cupcakes

Black Forest Cupcakes with a biteIn honor of Germany’s recent World Cup win we made Black Forest Cupcakes.

Cheering on the German soccer team while staying in Uberlingen, Germany

Cheering on the German soccer team while staying in Uberlingen, Germany

Black Forest cake is the quintessential dessert of the southwest Germany home to Schwarzwald (yes, Black Forest in German). It’s known as the setting for many of the Brothers Grimm’s collected fairy tales with its rolling hills that dip into valley towns and farmland along with crystal-clear lakes. To sample some of the areas culinary sweets we visited the Alemannen Hof along the banks of Lake Titisee.

Alemannen Hof

The traditional Black Forest cake has a slim, spongy chocolate cake that’s enveloped by fresh, whipped cream that’s dotted with cherries that have been soaked in liquor. Since I don’t drink alcohol opted for a slice of thick, creamy fruit torte while my teen had the apple crumb cake and my youngest the apple strudel. Still, the flavors of dark cherries, chocolate, and whipped cream was one I wanted to play around with once I was back stateside. And with the German soccer team’s win it was the perfect excuse.

Black Forest Cake

German cakes tend to be drier than American confections so I made my cake batter moister but tried to pump up the cherry flavor by using both chopped dark Morello cherries and the juice from the cherry jar (available at Trader Joe’s) in both the cake and the frosting. I also made another addition – fruit vinegar. The combination of cherry juice and a dash of sourness from the vinegar in the frosting cuts the sweetness and gives the cupcakes a more complex, rich flavor.

Recipe

Servings: Make 24 regular-sized cupcakes

Ingredients

Cupcake batter

2 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

2 tsps. baking soda

2 tsp. black cocoa powder (opt.)

3/4 cup cocoa powder

2 cups sugar

1 cup vegetable oil

1 cup unsweetened red grape juice, dark cherry juice (like Trader Joe’s Dark Morello Cherries), or hot coffee

1 cup milk

2 eggs

1 tsp. vanilla

1/2 tsp. almond extract

1/2 cup dark morello cherries

1/2 cup dark chocolate chunks or semi-sweet chocolate chips

 

Frosting

1 stick (1/2 cup) real butter, at room temperature

6 cups powdered sugar

1 tsp. salt

1/4 cup milk

1/4 cup dark morello cherry juice

1/2 tsp. fruit vinegar (opt. like raspberry)

2 tbsp. finely chopped dark morello cherries

1 tsp. vanilla extract

1/2 tsp. almond extract

 

Directions

Cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit. Line your muffin tins with paper muffin wrappers.
  2. Combine the flour, salt, baking powder, baking soda, cocoa powder, black cocoa (if using), and sugar in a large bowl.
  3. In another bowl, use a blender to combine the vegetable oil, morello dark cherry juice, milk, eggs and extracts. Once combined add the liquid mixture to the dry ingredients.
  4. Add the cherries and chocolate to the mixing bowl and blend until fully combined.
  5. Lightly coat the muffin papers with cooking spray before adding 2-3 tablespoons of batter to each one.
  6. Bake for about 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  7. Cool in the refrigerator.

 

Frosting

  1. In a mixing bowl whip the butter until smooth.
  2. Alternate adding 2 cups powdered sugar and a little bit of milk and the extracts until the frosting starts to become thick.
  3. Then, add the dark cherry juice gradually. Once the frosting is almost to the right consistency add the fruit vinegar to give the frosting a hint of tartness (opt.).
  4. Whip in the finely chopped cherries if you’re using them.
  5. Place the frosting in the fridge for 30 minutes to firm and then frost the cupcakes.

I use a french tip attachment to my pastry bag to swirl the frosting on top of each cupcake (using a knife is fine, too). Dust with cocoa powder and a chocolate chunk.

 Black Forest Cupcake

 

 

 

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Fast French Chocolate Mousse

Close up of French Chocolate Mousse

Once a year my mother would make chocolate mousse. It was usually at Christmas time.

 

Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is with sporadic emails. For Mother’s Day I’m remembering mom by making her mousse recipe. It’s simple – chocolate, heavy cream, eggs (they’re not cooked). My mom always ordered fresh heavy cream for the milk man. I was able to get mine through a special order from my CSA, Fresh Fork Market.

 

 Chocolate Mousse

 

Recipe

Prep time: 10 minutes or less

Servings: About 6

 

Ingredients

6 ozs. semi-sweet chocolate chips

2 1/2 tbsp. water

2 whole eggs, plus 2 egg yolks

1 tsp. vanilla

1/4 cup sugar

1 cup heavy cream

 

Directions

  1. In a glass measuring cup, melt the chocolate chips with water in the microwave. Whisk until smooth and allow to cool.
  2. In a blender, blend together the eggs, vanilla, and sugar for 2 minutes.
  3. Add the cream and blend again for 1 minute.
  4. Add the chocolate mixture into the blender and blend for another minute.
  5. Pour the mousse into 6 glass containers (4-oz. ramekins work well).
  6. Refrigerate overnight and serve with whipped cream and fresh berries.
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Chocolate Coconut Tres Leches

Chocolate coconut tres leches on a plate

Tres Leches translates into three milks cake. With nearly the consistency of a pudding cake, the dense cake batter is designed to soak up a sweetened milk glaze that you pour over it before after baking and before adding the frosting.

 

I first sampled the traditional vanilla tres leches not in Mexico, but La Crosse, Wisconsin of all places. In a tiny Mexican restaurant frequented by college students and foodies our server brightened when we ordered the tres leches. The owner of Iguana’s Mexican Street Cafe made it from scratch and took great pride in serving us a huge slice. I’ve been thinking about making it ever since. That was July.

 

I wanted to amp up the flavor of the cake so of course I thought it needed chocolate. I found a version of Chocolate Rum Cake from Chow that lead me through how to add chocolate to both the cake batter and the tres leches glaze. But I also wanted to temper some of the tres leches glaze, which can become too sweet for my taste, with another ingredient. I found it in coconut milk – a great stand-in for much of the heavy cream and some of the sweetened condensed milk. I just couldn’t stop there. I also added dark cocoa powder into the whipped frosting for a rich dessert that really is more like Cinco Leches – sweetened condensed milk, evaporated milk, coconut milk, heavy cream, and milk chocolate chips. I usually opt for semi-sweet but this creamy dessert works better with a milky chocolate.

 

Both of the recipes I combined made the tres leches cake as a layer cake. I like it better in a casserole dish – it’s easier to make that way and serves more people. If you want a layered cake go ahead but your cake may not soak up all the tres leches glaze, which was another reason I went with the dish – I didn’t want to lose any of the sauce!

Chocolate Coconut Tres Leches

Recipe

For the cake

¾ cup water

2 tsp. dark cocoa powder (opt. I used black onyx)

½ cup cocoa powder

1 ¾ cups all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ¼ cups sugar

5 large egg yolks

½ cup vegetable oil

1 tsp. vanilla extract

1 tsp. coconut extract (opt.)

8 large egg whites

¾ tsp. cream of tartar

 

For the tres leches

4 ounces chocolate (milk chocolate chips work well)

1 cup coconut milk

½ cup sweetened condensed milk

¼ cup evaporated milk

¼ cup heavy cream

1 tsp. vanilla extract

1 tsp. coconut extract (opt.)

Tres leches ingredients

For the frosting

2 cups heavy cream

1/8 cup coconut milk

1/3 cup powdered sugar

1 tsp. vanilla extract

1-2 tbsp. dark cocoa powder

1 tsp. coconut extract (opt.)

 

For the garnish

Shredded coconut (sweetened or unsweetened)

Mini chocolate chips

 

Directions

For the cake

  1. Heat the oven to 325 degrees Fahrenheit. Generously coat the inside of a 9” x 13” casserole dish with cooking spray.
  2. Sift the flour, cocoa, baking powder, baking soda, ½ tsp. salt, and ½ cup plus 2 tbsp. sugar in a large mixing bowl.
  3. In another bowl whisk the egg yolks, oil, and extracts until combined. Whisk dark cocoa powder into the water right in the measuring cup and then whisk into the egg mixture.
  4. Whisk the egg yolk mixture into the flour until combined. (Lots of whisking!)
  5. In yet another bowl, beat the egg whites, ½ tsp. salt, and the cream of tartar in a bowl until the egg whites become frothy, about 2 minutes. (Yes, you’re essentially making a meringue.) Gradually add the rest of the sugar, ¾ cup, into the egg whites and beat until stiff peaks form, about 3 minutes.
  6. Working in three batches, add 1/3 of the egg whites to the flour-egg yolk mixture and fold together until there are no white streaks. Follow the same procedure with the rest of the egg whites.
  7. Pour the batter into the casserole dish and bake for 40 to 45 minutes. Test to see if the cake is done by putting a toothpick into the center – if it comes out clean take the cake out of the oven. Cool the cake for 10 minutes.

Adding tres leches

For the tres leches glaze

  1. In a large, glass measuring bowl, melt together the chocolate and ¼ cup heavy cream in the microwave on medium-high heat for 90 seconds. Stir until smooth.
  2. Allow to cool slightly.
  3. Whisk in coconut milk, sweetened condensed milk, evaporated milk, extracts.
  4. Pour 1/3 of the tres leches glaze onto the cake. Wait 10 minutes and then pour the next 1/3. Follow the same process with the rest of the glaze.
  5. Cover and place in the refrigerator for at least 4 hours or, if possible, overnight.

 

For the whipped topping

  1. With a hand-held mixer beat the whipping cream until frothy. Add the coconut milk and powdered sugar to the whipping cream until stiff, about 3 minutes.
  2. Add in the extracts and cocoa powder and whip 30 more seconds.
  3. Spread the whipped topping onto the cake using a spatula.
  4. Optional toppings – shredded coconut and mini chocolate chips.
  5. Refrigerate 1 more hour.

 

To serve

  1. On a large plate use chocolate sauce (such as Hershey’s syrup – it’s for the design not the flavor) and make a swirl shape on the plate.
  2. Use the extra tres leches sauce in the pan to do another swirl of sauce.
  3. Cut the cake into square pieces.

 

*Not a coconut fan? The coconut flavor in this recipe is subtle. Nix the coconut extract and the coconut milk in the whipped topping if you don’t like coconut. Keep it in the tres leches and you probably won’t notice it. Or, just go ahead and use all heavy cream instead of any coconut milk.

 

Pieces of chocolate coconut tres leches

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Homemade Thin Mints

Stack of thin mints

My husband has asked me never to make these cookies again. Ever. They’re just too addictive. It’s impossible to eat just one and so we’ve been chowing down these homemade Girl Scout Thin Mints.

Thin mints with a bite

See, I had to make Thin Mints. We didn’t have any Girl Scouts come by and so I was left to come up with my own version. I used my favorite Chocolate Butter Cookie recipe as the base and added in peppermint extract. Now for the dipping! Looking through recipes online I saw plenty that relied on candy melts for the final dip. That’s a no-no. Candy melts have their place – a quick, fun addition to a dessert that you want to fancify, for instance. But you can’t rely on them. I like to mix them into semi-sweet chocolate chips to help it set, usually a 2:1 ratio. The better the chocolate wafers the better your cookies. I highly recommend Ghirardelli melting wafers.

Thin mints

 

Recipe

*Adapted from King Arthur Flour’s Baking Companion Cookbook

Yield: 4-5 dozen cookies (depends on thickness)

Prep time: Not gonna lie, it takes awhile to put these together – but it’s worth the effort

 

Ingredients

Cookies

1 1/2 cups flour

3/4 cocoa (*see note below)

1/2 teaspoon salt

3/4 butter at room temperature (not margarine)

1/4 cup granulated sugar

3/4 cup dark brown sugar

1/2 teaspoon black onyx powder (opt.)

1 egg

1 tablespoon water

1/2 tablespoon honey or agave

1/2 teaspoon peppermint extract

Dipping thin mints

Dipping Chocolate

2 cups semi-sweet chocolate chips

1 cup dark chocolate melting wafers

1/2 teaspoon black onyx powder (opt.)

1/2 teaspoon peppermint extract

2 tablespoons shortening or coconut oil

Dipped thin mints

Cookie Directions

  1. Cream the butter and sugars together. Add the egg, water, honey and extract to the butter mixture. Blend well.
  2. In a separate bowl, mix together the dry ingredients.
  3. Gently mix the dry ingredients gently into the batter just until incorporated. Place dough on waxed paper, cover with plastic wrap and refrigerate at least 4 hours or until solid.
  4. Preheat the oven to 350 degrees and line your cookie pans with parchment paper.
  5. Working with 1/3 of the dough at a time and leaving the rest refrigerated, roll out the dough, using flour and a rolling pin, to 1/4″ thick. The object here is to keep the cookies AS COLD AS POSSIBLE so they don’t melt much when you cook them.
  6. Use a circular cookie cutter, the open end of a glass, or my favorite – a Linzer cookie cutter – to cut out the cookie shapes.
  7. Bake the cookies for 9-11 minutes and then check on them. Let the cookies cool on the pan.

 

Dipping Directions

  1. Melt all of the chocolate dipping ingredients in a glass bowl in the microwave.
  2. Place the cookies into the dipping chocolate one at a time and smooth the top with a spoon. Move onto the waxed paper to set; I like to put the waxed paper on a cookie sheet and then into the refrigerator.
  3. If you want your cookies to have that perfect-Thin Mint edge try this tip from my neighbor who has her own candy-making business, Celestial Sweets. Once the chocolate coating is set use your vegetable peeler to trim the excess chocolate off the edges.

 

*Note: to get the dark color try using Hershey’s special dark cocoa at the grocers or order dark cocoa powder from King Arthur Flour.

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Easy Baked Alaska

Slice of Baked AlaskaLayered with two kinds of ice cream and topped with an impossibly golden meringue topping, Baked Alaska is an impressive dessert to serve to your family (invite guests for this one!). Here’s the secret: it’s really easy to make. The key? Be patient and have lots of freezer space. Lots.

So keep it cool for Valentine’s Day with this dessert.

Keep it fun: Around our house we have a bit of a competition when it comes to eating our slices of Baked Alaska. We serve them upright–no sideways slices. You try to see how small you can get your piece before it falls over.

 

Eating Baked AlaskaRecipe

Ingredients

Cake

1 store-bought graham cracker pie crust

2 containers ice cream (1.5 quarts or half gallons; I like a layer of chocolate and some kind of vanilla/caramel combo)

Meringue

8 eggs

1/8 tsp. cream of tartar

2 Tbsp. powdered sugar

1 cup sugar

1/2 tsp. pink food coloring (optional)

Chocolate sauce

1 cup semi-sweet chocolate chips

1/3 cup heavy cream

Baked Alaska in the freezer

Directions

  1. Soften one container ice cream until just spreadable. Scoop onto the graham cracker pie shell trying to keep it in a dome shape. Freeze until hard. (Now’s the time to leave out the other ice cream container to soften.)
  2. Top the first layer of ice cream with the second just softened ice cream, keeping the dome shape. Freeze until hard.
  3. In a large mixing bowl, separate the eggs adding the whites into the bowl and discarding the yolks. With a blender whip the egg whites until they become frothy.
  4. Add the cream of tartar, food coloring, and powdered sugar into the egg whites, then gradually add in the sugar and continue to beat until stiff. (The mixture should form peaks when you dip a spoon into it and then pull it out.)
  5. Preheat the oven to 425 degrees F and get everything ready. Clear out the freezer since you’re going to need to put your Baked Alaska inside in a hurry.
  6. Take the ice cream base out of the freezer and place it on a baking sheet. Quickly put the meringue all over the ice cream trying to cover it completely to the graham crackers edges. Have fun with it–create swirl shapes and peaks.
  7. Put the cake into the oven for 3 minutes. Watch carefully and remove as soon the the meringue peaks begin to cook.
  8. Stash in the freezer right away.
  9. Freeze overnight before serving.
  10. Make the sauce by melting together the chips and the heavy cream in a glass dish in the microwave. Allow to cool.
  11. Let the Baked Alaska sit out the freezer for 10 minutes before cutting. Run the knife under hot water before trying to cut each piece.

Making a Baked Alaska

 

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German chocolate fudge

German chocolate fudge with a bite picThank you Kris Bordessa at Attainable Sustainable for introducing me to this fabulous fudge recipe. I put my own spin on it this Christmas season by infusing it with some of my favorite ingredients–coconut and walnuts.

 

Recipe

Servings: 1 9×13″ pan — plenty of thick pieces

 

IngredientsGerman Chocolate Fudge Piece pic

3 cups semi-sweet chocolate chips

1 cup butter

4 1/2 cups sugar

7-oz. jar marshmallow creme

12-oz. can evaporated milk

2 tbsp. vanilla extract

1 1/2 cups chopped walnuts

1 1/2 cups shredded coconut (divided–if you have time, toast it!)

1 tsp. Espresso powder or black onyx powder

1 tsp. coconut extract (opt.)

3/4 cup mini chocolate chips (opt. Ghirardelli are my fav)

 

Directions

  1. Place the chocolate chips, butter, and marshmallow creme in a large bowl.
  2. In a large cooking pot, heat together the evaporated milk and the sugar. Bring the mixture to a slow boil then keep it simmering at medium-high heat. Stir the mixture for 8 minutes. (Watch it! It can boil over.)
  3. Pour the hot milk mixture into the bowl with the chocolate chips.
  4. Beat the mixture using an electric mixer until it starts to thicken.
  5. Stir in vanilla, coconut extract, 1 cup coconut, walnuts, and mini chocolate chips.
  6. Prepare a 9 x 13″ pan by lining it with parchment paper, coat lightly with cooking spray.
  7. Spread the fudge mixture into the prepared pan. Sprinkle with the remaining coconut. Gently press the coconut into the fudge.
  8. Place the fudge into the refrigerator until the fudge becomes hardened.
  9. Cut into smaller 1″ pieces using a sharp knife.

Tip: I like to place the pieces into mini paper muffins wrappers. The perfect bite-sized pieces ready for eating!

 German Chocolate fudge pieces pic

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Flourless Chocolate Fudge Cookies

Flourless chocolate cookie with bite pic

Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint of sweetness. For more of a truffle taste, roll the cookie balls in unsweetened cocoa–the darker, the better.

 

Recipe

Servings: 18 cookies

 

Ingredients:Stack of flourless chocolate cookies pic

1 cup semi-sweet chocolate chips + 1/2 cup

3 egg whites, room temperature

1 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 tsp. espresso or black onyx powder (optional, but soooo good)

1 tbsp. cornstarch

1/4 tsp. salt

1/2 tsp. vanilla extract

 

Directions:

  1. Preheat the oven to 350 degrees. Lightly coat baking pans with cooking spray.
  2. Melt 1 cup of the semi-sweet chocolate chips in the microwave until smooth; allow to cool. Stir in vanilla extract.
  3. Beat egg whites in a large bowl until they start to form soft peaks. Add in 1/2 cup powdered sugar and beat until it becomes thick and creamy.
  4. In a separate bowl whisk together 1 cup powdered sugar, cocoa powder, black onyx powder, cornstarch, and salt.
  5. Add dry ingredients into the egg white cream at low speed until combined. Stir the melted chocolate into the egg-white mixture.
  6. Stir in 1/2 cup semi-sweet chocolate chips. Batter will be stiff and thick.
  7. Roll batter into balls. Next, roll balls in either powdered sugar or cocoa powder.
  8. Bake cookies for 8-10 minutes. Let the cookies cool on the baking sheets until cool.

Tweaked from a recipe from Culinary Couture.

 

Powdered sugar fudge cookie pic

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Fancify Friday: Fork Brownies

I only wish I’d thought of this one first!

Chocolate Vanilla Mousse cake

When I was served this impressive dark chocolate and vanilla mousse cake at a recent reception at The Nelson-Atkins Museum of Art in Kansas City, Missouri, my thought was simply, “Oh yeah, I can do this at home!” (The design, that is.)

Fork browniesHere’s how you can too:

  1. Plain plate–the bigger the better!
  2. Place a fork and/or spoon in the middle of the plate.
  3. Find a sieve with the finest mesh possible.
  4. Add powdered cocoa to the middle of the sieve. Gently tap the side of the sieve to create a pattern on the plate.
  5. Take off the fork and/or spoon.
  6. Place your brownie on the plate.

This is a perfect kid assignment–prepping the plates for the brownies.

 

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Guest Post: Homemade Mint Chocolate Chip Frozen Yogurt

Thanks Dr. Jessie Voigts of Wandering Educators for sharing your family’s favorite recipe for DIY froyo!

 

We love yogurt–and even make our own. One of the things I love to do with yogurt is to make frozen yogurt! It’s delicious, capable of so many flavor changes, healthy, and purely addictive. I’ve combined and adapted a few recipes from Downton Abbey Cooks and David Lebovitz to create this mint chocolate chip frozen yogurt recipe.  I have to say, we make frozen yogurt a few times a week, especially in the summer heat. Enjoy!

 

Who wants a scoop?

Who wants a scoop?

Recipe for Homemade Mint Chocolate Chip Frozen Yogurt

Ingredients:

1.5 cups milk

Huge handful of fresh mint, washed well (spiders aren’t as tasty as chocolate chips)

½ c sugar (or more, to taste)

3 T cornstarch

1 c yogurt (regular or Greek)

¼  to ½ c Chocolate chips – I love the dark chocolate chips (more on chocolate goodness to come)

 

Directions:

Mint steeping in milk

Mint steeping in milk

  1. Combine milk and mint in a medium saucepan, and heat over low until milk is barely at a simmer. Remove from heat and cover for 1-2 hours. You’re steeping the mint in the milk. Don’t worry – the green color is to be expected. When the milk has cooled and the mint has steeped, squeeze out the mint and throw it away. Pour the milk into a jar and refrigerate until you need it.
  2. Combine the minty milk, cornstarch, and sugar in a medium saucepan. Heat over low, stirring occasionally, until the mixture all of a sudden becomes very thick, like pudding. Remove from the heat, and then stir in the yogurt. Pour into a container and chill in the refrigerator for several hours (ideally, overnight).
  3. Get your ice cream maker going, and pour in the minty goodness. Freeze until your ice cream maker can’t freeze it any more. If yours is like mine, it will be sort of soft and runny, but still quite edible (especially if you are impatient). Now, you have chocolate choices. You can sprinkle in the chocolate chips in the last few minutes of the ice cream maker going.
    Layer of chocolate

    Layer of chocolate

    Small chocolate chips are so cute in this! Or, you can take out half the ice cream, put it in a freezer-safe dish, and work some magic. Melt some chocolate chips in the microwave, and decoratively pour half of it on top of the ice cream in the dish. Put the rest of the ice cream on top, and then artistically pour the rest of the chocolate on top of that. Freeze until firm, at least 1 hour (ideally, overnight, but seriously, who can wait that long?). Scoop up and enjoy!

 

Now, to the variations…

 

Rich chocolate frozen yogurt

Add in 3 T dark cocoa powder to the milk/sugar/cornstarch mixture. You can also add in an additional ½ c chocolate chips at the end, if you desire.

 

Peanut butter chocolate frozen yogurt

Add in 3 T cocoa powder and ¼ c peanut butter to the milk/sugar/cornstarch mixture. When the ice cream is almost ready, you can add peanut butter chips, or chocolate chips.

 

Cardamom frozen yogurt

Add in 1 T cardamom to the milk/sugar/cornstarch mixture.

 

Vanilla frozen yogurt

When you take the milk mixture off the heat, and stir in the yogurt, also add in 1-2 t vanilla.

 

What flavors will you come up with?

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