How to Make Creme de Menthe Bars

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By eddybles
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Make Creme de Menthe Bars

My favorite way to consume mint until I tasted these incredibly decadent bars was all muddled up with lime, sugar and rum in a mojito, but after one sinfully creamy mouthful of these little sandwiches of chocolate and refreshing mint I was hooked. My mojito will have to wait for another day, I need another creme de menthe bar.

According to Greek legend, the herb mint, varieties of which are found in Europe, Australia, North America and Asia, was named after the beautiful water nymph Minthe, associated with the river Cocytus. She was awe-struck by Hades' golden chariot and was on the verge of being seduced by him when Queen Persephone stepped in and saved the virtue of the innocent nymph by turning her into the herb we know today. During ancient Greek and Roman times, mint was commonly used in funerary rites along with the herbs myrtle and rosemary, and not just to conceal the stench. Mint was an essential ingredient in kykeon, the fermented barley drink that was a necessary element in the mystical rites of the Eleusinan Mysteries, a doctrine that gave hope to believers in the afterlife, with the help of the hallucinogenic properties of entheogen, the psychoactive substance produced from kykeon.

Along with adding bright, refreshing flavors to countless products throughout the world, mint is also used for medicinal purposes, namely to treat stomach aches, chest pains and as a diuretic. It is also used to alleviate itching following bug bites and as an additive in cigarettes to cut the bitter taste produced by tobacco.

In this recipe, mint serves as an ideal compliment to the creamy, almost ganache-like quality of the bittersweet chocolate that enrobes it. I prefer the darker characteristics of bittersweet but any high-quality chocolate will do. Do not be put off by the large amount of butter, as it is what produces the silkiness that has made this recipe a favorite (although I usually don't disclose how much butter is in the recipe unless asked and everyone is so blissed out after their first bite, they don't care what's in it, they just ask for more). I have not met a person yet who is not seduced by this simple little number and around the holidays, it is a festive addition to the table and frequently the first thing to disappear. Due to the melt-factor, the bars should be kept refrigerated but don't worry, they won't take up space in the fridge for long as they tend to vanish quickly. Something new I recently tried was adding a liqueur other than creme de menthe to the center layer. I tried Chambord and Grand Marnier. Both were hits. Orange and chocolate is always a good pairing and I think I will make the Chambord bars for Valentine's Day as that bright pink stripe through the middle is a sure fire way to anyone's heart.

Difficulty: Easy

Instructions

Things You'll Need:

4 cups high quality bittersweet chocolate
3 sticks butter
3 cups powdered sugar
1/4 cup creme de menthe
2 tablespoons instant vanilla pudding

Step 1

Grease a 9 X 13 inch baking dish.

Melt 2 cups chocolate over a double broiler**. Add 1/2 cup butter (1 stick) butter cut into slices and melt butter into chocolate, whisking all the while*** until completely incorporated. The final result should be a product with a glossy sheen and perfectly smooth finish. While it is still hot, spread the layer on the bottom of the baking dish. Refrigerate until set (approximately 45 minutes).
Step 2

For layer two, melt 1 stick of butter in a pot. Remove from heat, add powdered sugar, instant pudding and creme de menthe (or other liqueur). Whisk vigorously to remove any lumps. Spread this mixture atop the chocolate. Refrigerate until set.
Step 3

For the final layer, repeat step number 2. Once set, the bars are ready for the quick consumption that will ensue

Tips & Warnings

I use Ghirardelli 60% bittersweet chocolate chips as they are readily available in most supermarkets and produce a high quality product time after time.
To set up a double broiler, bring water to boil in a 2 quart sauce pot, set a dish towel atop the pot, ensuring that it will not come in contact with the stove top, place the chocolate in a metal bowl and set stop the towel. That's it. The towel will prevent the bowl from slipping while whisking.
The bars are very rich and I therefore cut them into small 1 inch squares. I find that the best way to cut them is to set the baking dish out for about a half hour and let the bars soften a bit before slicing.