Ingredients
Equipment
Method
- Unwrap approximately 12 ounces of Andes Mint Chocolate Thins. You can also use chopped Andes mint bars if thins are not readily available. Place these directly into a medium heatproof bowl.12 ounces Andes Mint Chocolate Thins
- In a small saucepan, combine 1/2 cup of heavy cream and 1/4 cup of unsalted butter, cut into cubes. Heat this mixture over medium-low heat, stirring occasionally, until the butter is fully melted and the cream is just beginning to simmer around the edges. Do not boil the cream.1/2 cup heavy cream, 1/4 cup unsalted butter
- Carefully pour the hot cream and melted butter mixture over the Andes Mint Chocolate Thins in the bowl.12 ounces Andes Mint Chocolate Thins, 1/2 cup heavy cream, 1/4 cup unsalted butter
- Let the mixture sit undisturbed for about 5 minutes. This allows the heat from the cream to begin melting the chocolate evenly.
- After 5 minutes, begin to gently stir the mixture with a whisk or spatula. Start from the center of the bowl and work your way outwards. Continue stirring until all the chocolate is completely melted and you have a smooth, glossy, and homogenous dip.
- If you desire an even richer, more intense chocolate flavor, you can stir in 1/4 cup of semi-sweet chocolate chips at this stage. Continue stirring until they are also fully melted and incorporated into the dip.1/4 cup semi-sweet chocolate chips
- Serve the Andes Mint Chocolate Dip immediately while it is warm and luscious. Transfer it to a serving dish, leaving the bowl in a warm water bath if you need to keep it molten for a longer serving period.
Notes
Allow the Andes Mint Chocolate Dip to cool completely at room temperature before storing in an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a saucepan.
