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5 spicy chocolate dishes | Recipe: Ginger Chocolate Eskimo Pies
5 spicy chocolate dishes
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Enrique Gili
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Ginger Chocolate Eskimo Pies
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
Ingredients
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon chili pepper, preferably ancho
- 15 ounces canned coconut milk, chilled
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces ginger snaps, about 32 small cookies
- 4 ounces mascarpone, divided equally
Cooking directions
- 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.
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