Recipes posted on July 27, 2010 13:41
1 cup heavy cream
¾ cup granulated sugar
¾ cup light brown sugar
1 cup cocoa powder, sifted
1 stick of unsalted butter
6 oz. milk chocolate, chopped
¼ teaspoon salt
¼ cup crème de menthe
1 teaspoon vanilla extract
Four ½ pint Mason jars
Heat cream in a heavy saucepan over medium high heat until bubbles form along the edge. Lower heat to medium low and stir in sugars, cocoa powder, butter, chocolate And the salt. Continue to heat over medium low heat, stirring constantly, for about 10 minutes or until smooth. Remove from the heat and stir in the crème de menthe and the vanilla. Allow to cool. Pour into the jars. Cover and store in the refrigerator for up to
2 weeks. To serve, reheat gently. Great gift idea! (Or keep for yourself!)