1 pk (12 ounces) semi-sweet
-chocolate chips
2 tb Shortening
32 lg Marshmallows
1/2 c Milk
1/4 c Creme de menthe
3 tb White creme de cacao
1 1/2 c Whipping cream
** %%%%% GRASSHOPPER TARTS %%%%% **
few drops green food coloring
Heat chocolate chips and shortening over meduim heat, stirring
constantly, until chocolate is melted, 3 to 4 minutes. Line 12 medium
muffing cups with paper baking cups. Swirl 1 tablespoon of the
chocolate mixture in each cup with back of spoon to coat bottom and
sides. Refrigerate until firm. Fill in with remaining chocolate.
Refrigerate until firm. Carefully remove paper baking cups from
chocolate shells. Return shells to muffing cups. Heat marshmallows
and milk. over meduim heat, stirring constantly, just until
marshmallows are melted. Place in bowl of ice water or refrigerate,
stirring occasionally, until mixture mounds slightly when dropped
from a spoon. Stir in liquers. Beat whipping cream in chilled bowl
until stiff. Fold marshmallow mixture into whipped cream, fold in
food color. Divide filling among chocolate shells. Refrigerate until
set, 2 to 3 hours. Garnish with whipped cream if desired.
12 servings, 370 calories each.
MICROWAVE TIPS: to melt marshmallows, place marshmallows and milk in
a 3 quart microwavable casserole. Microwave uncovered on high, (100%)
for 2 minutes, stir. Microwave until marshmallows are melted, 30 to
90 seconds. You can use the microwave to melt the chocolate, but be
careful you don’t crystalize it by using to high of a heat. (suggest
using 1/2 power for 20
Yields
2 Servings