In Seattle, pretty much everyone knows what a Frango is. This frozen dessert was sold at the sophisticated Tea Room at Frederick & Nelson’s department store in downtown Seattle for decades. This recipe is a tribute to the classic Frango and passed on from my Aunt Nancy.
Minty Chocolate Bites
2 cups (160 g) Vanilla Wafers, crushed (also yummy with graham crackers)
1 cup (226 g) butter
2 cups (227 g) confectioner’s sugar
(4) 1-oz squares (116g) melted Baker’s chocolate
4 eggs (220 g)*
2 tsp. (10 ml) vanilla extract
1 tsp. (5 ml) peppermint extract
Fill each cupcake holder with a rounded tablespoon of crushed Vanilla Wafers and press down with your fingers.
In a stand mixer, mix remaining ingredients, being sure to add eggs one at a time and beating well after each addition. Add chocolate mixture to a piping bag and pipe the chocolate filling on top of wafers. Freeze until ready to serve.
*If raw eggs are a concern for you, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)