Apr 142016

With the weather starting to turn warm, I thought that a cold dessert would hit the spot. This recipe is from the closed Bella Luna restaurant. Chocolate and mint make a great pairing and is refreshing after a meal.

10 Egg Yolks

2 Eggs

1 1/2 cups Powdered Sugar

1/2 cup Peppermint Schnapps

3 tablespoons fresh Mint, chopped

1/2 cup Chocolate shavings

1 quart Whipped Cream

Whisk together the egg yolks, eggs and powdered sugar over a double boiler. Then sit it on a bed of ice and whisk until it is cooled. After the mixture is cool, add the schnapps, mint and chocolate. Then fold in the whipped cream. Place the mixture in a mold and place in the freezer. Serve frozen.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.