Thin Mint dessert tacos
Lorena Garcia’s winning creation was Thin Mint dessert tacos, consisting of shells (recipe below) filled with white chocolate mint mousse (recipe below), and topped with crumbled Thin Mint cookies.
Taco Shells
2 eggs
1/2 cup brown sugar
4 tablespoons butter (room temperature)
1 teaspoon vanilla
1 teaspoon salt
2/3 cup sifted flour
1/4 cup milk
In a mixing bowl, combine eggs, brown sugar, butter, vanilla and salt. Once incorporated, add flour and milk and mix until all ingredients are well incorporated. Set aside.
Cook mixture in a heated waffle maker until golden and cooked all the way through. If a waffle maker is not available, use a grill pan at medium-high temperature.
Once the waffles are done, remove from the heat and shape them as a taco shell or leave them flat. White Chocolate Mint Mousse 1 14-oounce can sweetened condensed milk
2 1/2 cups white chocolate
1 cup butter
1 teaspoon salt
8 eggs, separated
1 1/2 cups heavy whipping cream
1 cup powdered sugar
2 drops green food coloring
2 drops peppermint extract
1/2 cup dark chocolate chips
In a double boiler, combine sweetened condensed milk, white chocolate, butter and salt, stirring occasionally until melted. Remove mixture from heat and slowly add egg yolks one at a time, then set aside.
Whip heavy cream to soft peaks and fold gently into chocolate mixture. With a stand mixer with whisk attachment, beat egg whites with powdered sugar until soft peaks form, then fold into the white chocolate mixture. Add food coloring, extract and chocolate chips. Allow 4-6 hours for mousse to set up, then transfer to piping bags for filling shells.