This frozen treat goes to 11 on the taste-o-meter. Bonus: Any extra ingredients can be served in ice cream bowls.
Prep time:5 minutes
Total time:25 minutes, plus refrigeration
Yield:Makes about 16 mini Eskimo pies.
Ginger Chocolate Eskimo Pies
6 ouncessemi-sweet chocolate chips
1 tablespoonchili pepper, preferably ancho
15 ouncescanned coconut milk, chilled
1 tablespoongranulated sugar
1 teaspoonvanilla extract
12 ouncesginger snaps, about 32 small cookies
4 ouncesmascarpone, divided equally
Place chocolate in double boiler over medium heat. Stir until melted, about 6 minutes. Add chili and stir until blended. Simmer over low heat.
In mixing bowl combine coconut milk, sugar and vanilla. Stir until blended, about 1 minute. Add melted chocolate. Stir until well blended, about 2 minutes. Freeze 3 to 4 hours, or until almost solid, stirring once or twice.
Place ginger snaps on cutting board. Remove chocolate mix from freezer. Working quickly, add dab of mascarpone and chocolate to half the cookies. Cover with remaining cookies. Press lightly and serve.