Editor's Note: Since it's the last Wednesday in October, this will conclude our black and orange recipe feature. Thank you Kerry for creating each one!
I find that it pays off to seriously invest your time in a main course, but when it comes to appetizers, and especially to dessert, I say buy fabulous ingredients and arrange them simply and thoughtfully, but without much fuss. Here, I use dark chocolate, pumpkin gelato, and fresh mint to create a sweet, after-dinner pumpkin patch with flavors for children and grown-ups alike, with a touch of whimsy and certainly some elegance.
- 1 12-ounce bag of semi-sweet chocolate chips
- 6 tablespoons of cream
- 1 pint of pumpkin gelato, which will yield at least the 6 scoops you need
- 6 sprigs of mint
- 6 silicone baking cups, or 6 paper cupcake wrappers and a cupcake tin
Using a double boiler, melt the chocolate and add the cream.
Using a pastry brush, brush the inside of 6 silicone baking cups with an even layer of chocolate.
Place the cups in the freezer for 15 minutes, until frozen through. Then repeat the process with a second layer of chocolate, and freeze again for 1 hour.
Scoop in one perfect round scoop of pumpkin gelato.
Top with a sprig of mint and arrange into a pumpkin patch on your plate.