Chocolate Mint Baked Alaska Recipe


Ingredients


CRUST

1 1/2 cup mint-chocolate chips, nestles
3 tsp butter
1 1/2 cup chocolate wafer crumbs

FILLING

1 cup mint-chocolate chips, nestles
2 tbsp corn syrup
2 tbsp heavy cream
3 pt vanilla ice cream, softened

MERINGUE

4 each egg whites, large
1/2 tsp cream of tartar
3/4 cup sugar


Directions

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !


Servings: 12 servings

 

 

Chocolate Mint Baked Alaska Recipe brought to you by Recipe Ideas


Categories: Chocolate; Dessert


The History of Recipes

It is quite feasible to trace the history of recipes way back into the far past, certainly as far into history as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these old records were just basic hieroglyphic or cunieform instructions for meal preparation.

As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef recounts how the ancient Romans used a wide range of aromatic flavours, including a few you will know for example basil, mint and asafoetida.

Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. These new spices and herbs created a torrent in recipe books, the majority of which are now in private collections.

By the advent of the 1900s, cooking books are in high demand, due to increased literacy, increased leisure time and being a little richer.

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We hope you enjoy this Chocolate Mint Baked Alaska recipe.

 


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