It's girl scout cookie season. The number one seller is ALWAYS the Thin Mints.
Always.
I've got two in scouts this year: a Daisy and a Junior. My girls participate in cookie sales because I believe it's a great way to boost self-esteem by speaking clearly to grown-ups and handling money.
We aren't able to eat the cookies due to our gluten intolerance. It's really not a big deal, though, because I can quickly whip up a batch of chocolate mint fondue that feeds the entire troop for less than one box of the "forbidden" thin mints.
Not a bad deal!
The Ingredients.
serves 8
12 ounces semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon mint extract or 2 tablespoons peppermint schnapps (NOT for the girl scouts!)
marshmallows or cookies for serving (my kids adore the chocolate sandwich cookies from Glutino)
The Directions.
Use a 2-quart slow cooker. Put the chocolate chips into your slow cooker. Add the heavy whipped cream and mint extract (or the schnapps). Cover and cook on low for 2 hours, stirring every 30 minutes or so. I really like melting chocolate in the slow cooker because you really don't need to worry about it scorching. If you smell the chocolate, give it a quick stir.
Serve with your favorite cookies or marshmallows.
The Verdict.
This seriously tastes like liquid Girl Scout cookies. It's perfect. Just a bit minty, but not over-the-top.
If you'd prefer to make actual gluten free thin mint cookies, I do have a recipe, posted over on Totally Together. These cookies freeze well, and taste great frozen, just like the real ones do!
I've got a new video up on StephanieODeaTV: an interview with Jennette Fulda. I'm also running a giveaway for her new memoir, Chocolate & Vicodin.
Happy President's Day!
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