Andes Mint Dessert Cup

By: Beth Crave


  • 16 oz. Crave Brothers Farmstead Classics Mascarpone
  • 12 oz. Semi-Sweet Chocolate, melted
  • 3 Tbsp. Creme de Menthe


Use a double boiler to melt chocolate. Once the chocolate is melted, add mascarpone. Stir until blended and no white streaks remain. Stir in the Creme de Menthe. Immediately pour the filling into cups. Cover and refrigerate one hour. Serve with whipped cream and Andes mint crumbles as topping.

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