Ingredients
2 oz. unsweetened chocolate
1 cup semisweet chocolate mini chips
2 ½ tbsp. butter
½ cup sugar
1 large egg
¾ tsp. vanilla extract
¼ cup flour
1 tbsp. cocoa
⅛ tsp. baking powder
⅛ tsp. salt
9 Andes Candies, chopped
⅓ cup evaporated milk
1 small egg yolk
3 oz. semi-sweet baking chocolate
¼ cup heavy whipping cream
¾ tsp. mint extract
1 tsp. powdered sugar
4 mint Andes Candies
Preparation
In microwave or double boiler, melt unsweetened chocolate, ½ cup chocolate chips and butter. Cool for 10 minutes.
In a mixing bowl, beat sugar and egg for 2 minutes.
Beat in vanilla and the chocolate mixture.
Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.
Stir in remaining chips and mints.
Cover and chill for 2 hours.
Press about 1 tbsp of dough into each cup of a mini muffin tin. Bake at 350 for 8 minutes.
With a spoon, carefully widen hole in center of each cookie; bake for 6-8 minutes longer, until slightly puffed and set.
Let cool for 2 minutes before carefully removing to wire rack.
Cool completely.
Finely chop chocolate; place in a heat-safe bowl, set aside.
Whisk together milk and egg yolk in medium saucepan.
Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
Stir hot mixture into chocolate; stir briskly until smooth.
Fill each cookie with about 2 tsp. of filling; chill for 1 hour, or until firm.
Meanwhile, beat cream with extract and sugar until stiff; pipe onto cookies.
Cut very thin slices off of the mints (slices will curl).
With toothpick, carefully place curls on top of each cookie.
Refrigerate overnight.
