#wintermintchocolate

For a delicious winter treat on a stick, try these Wintermint Chocolate Torched Meringue Popsicles. They have peppermint-flavored ice cream, rich dark chocolate, and fluffy torched meringue.

Ingredients: 1 cup heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 1/2 teaspoon peppermint extract. 1/4 teaspoon vanilla extract. 1/2 cup dark chocolate chips. 3 large egg whites. 1/4 teaspoon cream of tartar. 1/4 cup granulated sugar.

Instructions: Heavy cream, whole milk, and 1/2 cup sugar should all be mixed together in a saucepan. Stir the mixture every so often while heating it over medium-low heat until the sugar is dissolved and it starts to steam but doesn't boil. Taking it off the heat, add the vanilla extract and peppermint extract and mix them in. Allow to cool completely. As soon as the mixture is cool, pour it into popsicle molds until they are about three quarters full. Put in the popsicle sticks and freeze for 4 to 6 hours, or until solid. To melt dark chocolate chips in a bowl that can go in the microwave, do it in 30-second increments, stirring after each one until the chocolate is smooth. Allow to cool a bit. Popsicles should be taken out of the molds and put on a baking sheet lined with parchment paper. Put each popsicle back in the freezer to set after adding melted chocolate to each one. Beat the egg whites and cream of tartar together in a clean bowl until soft peaks form. Adding 1/4 cup of sugar slowly while beating the meringue makes stiff peaks and shines. Move the meringue to a piping bag with a big round tip. Put swirls of meringue on each popsicle using a pipe. Carefully heat the meringue with a kitchen torch until it turns a light brown color. You can eat it right away or put it in the freezer until you're ready to eat it.

Prep Time: 20 minutes

Cook Time: 10 minutes

For a cold winter day, these Wintermint Chocolate Torched Meringue Popsicles are the ideal treat. The delightful combination of flavors and textures is reflected in the creamy dark chocolate with a hint of peppermint, all encased in a torched meringue crust. For a unique winter dessert or holiday get-together, prepare these!

Ingredients: 200g dark chocolate, chopped. 1 cup whole milk. 1/2 cup heavy cream. 1/4 cup granulated sugar. 1/2 teaspoon peppermint extract. 4 large egg yolks. 1/2 cup crushed peppermint candies. 4 large egg whites. 1/2 cup granulated sugar. 1/2 teaspoon vanilla extract.

Instructions: Heat the heavy cream, milk, and 1/4 cup sugar in a saucepan over medium heat. After the mixture is heated but not boiling, stir until the sugar is dissolved. In a different bowl, place the chopped dark chocolate. Once the chocolate has melted completely and the mixture is smooth, pour the hot milk mixture over it and whisk. Add the extract of peppermint and allow it to cool. Whisk the egg yolks in a different bowl until they get pale and slightly thickened. Pour the chocolate mixture into the egg yolks gradually while continuing to whisk to prevent curdling. When the mixture thickens enough to coat the back of a spoon, return it to the saucepan and cook over low heat, stirring constantly. Turn off the heat and allow it to cool. Add the crushed peppermint candies to the chocolate mixture after it has cooled. Leaving a small amount of space at the top for expansion, pour the mixture into the popsicle molds. Place the popsicle sticks in and freeze until completely set, at least 6 hours. Beat the egg whites until stiff peaks form in a dry, clean bowl. Add the 1/2 cup sugar gradually while whipping until glossy. Add the vanilla extract and stir. Popsicles should be taken out of their molds. Spoon or use a piping bag to generously coat each popsicle with the torched meringue. Gently toast and brown the meringue with a kitchen torch until it's light brown. When ready to eat, either serve right away or store in the freezer.

Prep Time: 30 minutes

Cook Time: 20 minutes