Made by hand in France since 1818 these delightful confections add an exotic and professional touch to desserts, ice cream creations, chocolates and cakes
These add sweetness and texture to cakes, biscuits and sweets. They particularly compliment rich chocolate desserts.All products are allergen free.
All products are allergen free.
As all ingredients used in each product are natural the colour may vary slightly from the online image.
55ml per jar
Recipe Ideas: Mint Chocolate No Bake Cheesecake
: 8-10 servingsPREP TIME: 10 minutes plus chill time
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)
DIRECTIONS:
1. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.
2. Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your desired serving glasses. I alternated layers of the cookies and cream cheese mixture with chopped cookies.
3. garnish with additional whipped topping and sugared mint leaves.
