Sunday, October 27, 2013

Chocolate Mint Fondue Slow Cooker Recipe



It's girl scout cookie season. The number one seller is ALWAYS the Thin Mints. 

Always.

I've got two in scouts this year: a Daisy and a Junior. My girls participate in cookie sales because I believe it's a great way to boost self-esteem by speaking clearly to grown-ups and handling money.

We aren't able to eat the cookies due to our gluten intolerance. It's really not a big deal, though, because I can quickly whip up a batch of chocolate mint fondue that feeds the entire troop for less than one box of the "forbidden" thin mints.

Not a bad deal!
The Ingredients.
serves 8
12 ounces semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon mint extract or 2 tablespoons peppermint schnapps (NOT for the girl scouts!)
marshmallows or cookies for serving (my kids adore the chocolate sandwich cookies from Glutino)

The Directions.

Use a 2-quart slow cooker. Put the chocolate chips into your slow cooker. Add the heavy whipped cream and mint extract (or the schnapps). Cover and cook on low for 2 hours, stirring every 30 minutes or so. I really like melting chocolate in the slow cooker because you really don't need to worry about it scorching. If you smell the chocolate, give it a quick stir.
Serve with your favorite cookies or marshmallows. 

The Verdict.

This seriously tastes like liquid Girl Scout cookies. It's perfect. Just a bit minty, but not over-the-top.
If you'd prefer to make actual gluten free thin mint cookies, I do have a recipe, posted over on Totally Together. These cookies freeze well, and taste great frozen, just like the real ones do!


Happy President's Day!

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