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Dessert Cups
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By Beth Crave Andes Mint Dessert Cups 16 ounces Crave Brothers Farmstead Classics Mascarpone 12 ounces semi-sweet chocolate, melted 3 tablespoons Crème de Menthe

Use a double boiler to melt chocolate. Once the chocolate is melted, add mascarpone. Stir until blended and no white streaks remain. Stir in the Creme de Menthe. Immediately pour the filling into cups. Cover and refrigerate one hour. Serve with whipped cream and Andes mint crumbles as topping.