Chocolate Dipped Light Ice Cream Sammies
{makes about 20}
1 box graham crackers
1 bar of good quality chocolate {I used Lindt Sea Salt Dark Chocolate}
1/2 C pink sprinkles
1 small container of heavy whipping cream
1 T. vanilla extract
2 T. raw sugar
Lay out the graham crackers on a flat surface like a cutting board, and using a small heart cookie cutter, carefully cut out shapes. I broke a few and realized I needed to remove all the crumbs underneath the graham crackers and press firmly and evenly. You'll also need to use fresh grahams from a box just opened, or else they will fall apart.
In a mixing bowl, using an electric hand mixer, whip the carton of heavy whipping cream, vanilla and raw sugar until stiff peaks form. Sandwich the whip cream between two hearts and freeze until they've firmed and you're ready to dip them in chocolate.
This is the way I've always melted chocolate -- it's much easier to me than using a bowl of hot water: Heat the stovetop to low-medium. Place the small, broken pieces of chocolate {or chocolate chips!} in a small saucepan and stir continuously as the chocolate melts. As soon as it's almost fully melted with some chunks left, take the saucepan off the heat and continue stirring. It is still melting at this point and removing it from the heat will keep the chocolate from burning and turning chalky. Dip one side of each heart in the chocolate, then the sprinkles. Return to the freezer until the chocolate is hardened and you're ready to serve them. Enjoy this lighter version of a classic!
(via Marshalls Abroad)
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