Frozen Chocolate Frango Cups {Gluten Free}

Frozen Chocolate Frangos 2

 

For years I have always loved receiving those delicious Frango mints after dinner when we go out to dinner.  I think as a child I honestly preferred those to the meal that was being served.  Two years ago my CEO made these delicious Frozen Chocolate Frango Cups for a holiday party.  She’s wonderful!  She’s always making some delicious treat for the group. They are the perfect balance of rich chocolate mouse with hints of mint and a chocolaty crunchy bottom.  Ever since going gluten-free I have been thinking about how I was going to replicate them.

Thank goodness for the gluten-free aisle at my local grocery store.  They carry a pretty good selection of GF foods and  it saves me the time of making the chocolate wafer cookies!  In 30 min or less you can have these Frozen Chocolate Frango Cups in the freezer ready and waiting for your guests.  The best part is you can make them ahead of time, and let them hang out in the freezer for 2-3 days ahead. I typically make them at Christmas because the pop of green is perfect for the holiday but they would be equally as amazing on a hot summer day!  Frozen chocolate mouse with a hint of mint is like a breath of fresh air on those humid 100+* days!

*due to the recipe containing raw eggs if you are pregnant please consult you physician prior to eating.  Here is an article about the different types of eggs and how it is safe to eat raw eggs depending on the source.

 

Ingredients:

36 cupcake liners

1 Package Gluten Free Chocolate Wafer (24) Cookies (minus one that you eat while cooking)

Mint Layer:

1 Cup Butter

2 Cups Powdered Sugar

4 Eggs, Pastured Eggs

8 oz Unsweetened Bakers Chocolate

1 1/2 Teaspoon Peppermint Extract

1 Teaspoon Vanilla

1 Cup Whipping Cream

pinch of Salt

 

Frosting:

1/2 Cup Butter

1 Cup Powdered Sugar

2 Eggs, Pastured Eggs

1/4 Teaspoon Peppermint extract

Green Food Coloring if desired

4 oz Unsweetened Bakers Chocolate

 

This recipe comes together fairly quickly if you prep properly.  First things first; take your cupcake liners and place them on a cookies sheet.  You can also use a 9X13 Pan.  In a medium bowl melt the first bit of unsweetened chocolate in the microwave about 1 min then stir until smooth.  Allow the chocolate to cool slightly.

In a resealable bag add the chocolate wafer cookies.  Using your hands or a cup crush the cookies making cookie crumbs.  Then place about 1 tablespoon of the chocolate cookie crumbs into each of the cupcake liners.

In a stand up mixer whip the 1 Cup of whipping cream until it forms stiff peaks.  Add the whipped cream to the chocolate, and allow it to just sit in the bowl.

In the same bowl you just make the whipped cream (why mess another bowl) combine the butter and powdered sugar until light and fluffy; then add the eggs one at a time.  Once all of the eggs are added, add the peppermint extract and vanilla.  Then gently fold in the whipped cream and chocolate to create the chocolate mouse.

 

Frozen Chocolate Frango Cups {Gluten Free}

 

 

Spoon chocolate mouse over the chocolate cookie crumbs about 1/4 C into each.  If you are making these for a special occasion you can pipe them using a decorating bag, or even just a resealable bag with the corner cut off.

 

Chocolate Frango Cups

 

Once you have the chocolate mouse in each of the cups place the tray into the freezer.  This allows them to set up while you make the frosting.

To make the frosting melt the remaining chocolate (4oz) in a small bowl or glass measuring cup; then set aside to cool slightly.

Using the stand up mixer bowl you just used to make the chocolate mouse (again why dirty another bowl).  Combine the 1/2 Cup butter, 1 Cup powdered Sugar, peppermint and 2 eggs until light and fluffy.  Spoon the mixture over the Frozen Chocolate Frango Cups.  Again if you are making this for a special occasion feel free to pipe it in using a decorating bag or even just a resealable bag with the corner cut off.  I even piped on little Christmas trees!  They were adorbs!

 

Chocolate Frango Frosting

 

Drizzle the melted chocolate over the Frozen Chocolate Frango Cups.  Chill in the freezer for about 2 hours prior to serving to allow everything to set up.  These Frozen Chocolate Frango Cups are the perfect make ahead dessert this holiday season plus who doesn’t love chocolate mouse with a hint of mint!

 

Frozen Chocolate Frangos 4

 

Frozen Chocolate Frango Cups {Gluten Free}
Author: 
Recipe type: Gluten Free Dessert
Cuisine: Holiday
Prep time: 
Total time: 
Serves: 36
 
Frozen Chocolate Frango Cups {Gluten Free}. They are the perfect balance of rich chocolate mouse with hints of mint, and a chocolate crunchy bottom.
Ingredients
  • 36 cupcake liners
  • 1 Package Gluten Free Chocolate Wafer (24) Cookies (minus one that you eat while cooking)
  • Mint Layer:
  • 1 Cup Butter
  • 2 Cups Powdered Sugar
  • 4 Eggs, Pastured Eggs
  • 8 oz Unsweetened Bakers Chocolate
  • 1½ Teaspoon Peppermint Extract
  • 1 Teaspoon Vanilla
  • 1 Cup Whipping Cream
  • pinch of Salt
  • Frosting:
  • ½ Cup Butter
  • 1 Cup Powdered Sugar
  • 2 Eggs, Pastured Eggs
  • ¼ Teaspoon Peppermint extract
  • Green Food Coloring if desired
  • 4 oz Unsweetened Bakers Chocolate
Instructions
  1. This recipe comes together fairly quickly if you prep properly. First things first; take your cupcake liners and place them on a cookies sheet. You can also use a 9X13 Pan. In a medium bowl melt the first bit of unsweetened chocolate in the microwave about 1 min then stir until smooth. Allow the chocolate to cool slightly.
  2. In a resealable bag add the chocolate wafer cookies. Using your hands or a cup crush the cookies making cookie crumbs. Then place about 1 tablespoon of the chocolate cookie crumbs into each of the cupcake liners.
  3. In a stand up mixer whip the 1 Cup of whipping cream until it forms stiff peaks. Add the whipped cream to the chocolate, and allow it to just sit in the bowl.
  4. In the same bowl you just make the whipped cream (why mess another bowl) combine the butter and powdered sugar until light and fluffy; then add the eggs one at a time. Once all of the eggs are added, add the peppermint extract and vanilla. Then gently fold in the whipped cream and chocolate to create the chocolate mouse. Spoon chocolate mouse over the chocolate cookie crumbs about ¼ C into each. If you are making these for a special occasion you can pipe them using a decorating bag, or even just a resealable bag with the corner cut off.
  5. Once you have the chocolate mouse in each of the cups place the tray into the freezer. This allows them to set up while you make the frosting.
  6. To make the frosting melt the remaining chocolate (4oz) in a small bowl or glass measuring cup; then set aside to cool slightly.
  7. Using the stand up mixer bowl you just used to make the chocolate mouse (again why dirty another bowl). Combine the ½ Cup butter, 1 Cup powdered Sugar, peppermint and 2 eggs until light and fluffy. Spoon the mixture over the Frozen Chocolate Frango Cups. Again if you are making this for a special occasion feel free to pipe it in using a decorating bag or even just a resealable bag with the corner cut off.
  8. Drizzle the melted chocolate over the Frozen Chocolate Frango Cups. Chill in the freezer for about 2 hours prior to serving to allow everything to set up. These Frozen Chocolate Frango Cups are the perfect make ahead dessert this holiday season plus who doesn't love chocolate mouse with a hint of mint!

 

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