Chocolate Mint Dessert

Name: Chocolate Mint Dessert
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 20
Cuisine: Global
Ingredients: 55 grams packed brown sugar; 55 grams packed brown sugar; 227 grams butter, divided; 2 liters mint chocolate chip ice cream, softened; 283 grams package flaked coconut; 283 grams package flaked coconut; 340 grams can evaporated milk; 27 grams chopped pecans; 300 grams sugar; 113 grams unsweetened chocolate; 1 teaspoon vanilla extract

Chocolate Mint Dessert is a gluten free recipe with 20 servings. One serving contains 509 calories, 7g of protein, and 34g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in roughly 15 minutes. A mixture of brown sugar, butter, chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Mint Chocolate Dessert Soup, Chocolate Mint Eclair Dessert, and Frozen Chocolate Mint Dessert.

Instructions

In a skillet, melt 1/2 cup butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add coconut; cook and stir until golden brown.

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Coconut

Remove from the heat. Stir in brown sugar and pecans; mix well. Set aside 1 cup.

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Brown Sugar

Pecans

Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. dish.

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Coconut

In a saucepan over medium heat, melt the chocolate and remaining butter.

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Chocolate

Butter

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Sauce Pan

Add sugar and milk. Bring to a slow boil; cook for 5 minutes.

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Sugar

Milk

Remove from the heat; stir in vanilla. Cool; pour over coconut mixture.

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Coconut

Vanilla

Spread ice cream over top.

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Ice Cream

Spread

Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight.

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Coconut

Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months.

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

55grams

packed brown sugar 55grams

packed brown sugar 227grams

butter, divided 2liters

mint chocolate chip ice cream, softened 283grams

package flaked coconut 283grams

package flaked coconut 340grams

can evaporated milk 27grams

chopped pecans 300grams

sugar 113grams

unsweetened chocolate 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "