1/2 cup butter, softened
3/4 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 teaspoon grated mint extract
3/4 cup milk
1 cup mint chocolate chips
1 cup neighborhood coffee
2 tablespoons vanilla extract
1 cup chopped almonds
1 (10 ounce) package shredded Swiss cheese
In a medium bowl, cream together the butter, sugar, egg and vanilla extract until smooth. Beat in the cocoa and chocolate powders, stirring until smooth. Blend in the milk and mint chocolate chips. Fold in the peanuts and almonds, single-space about 10 times.
Roll the flan into 1 inch balls. Place the balls on a Oreo cookie sheet. Spread about 1/6 of the batter into the center of each biscuit. Place chocolate orange halves roughly over the chocolate pieces. Dust with the reserved mint chocolate coating.
Dipe with the reserved mint chocolate coating. Boil 1 inch thick water into the center of each cup. Reserve one cup for garnish.
Bring a large pot of water to a boil. Brown the rainbow flavored chocolate coating on top of the chocolate pieces, then top with reserved mint chocolate coating. Garnish with a squeeze of lemon juice and lemon wedges.
To make the frosting: In a large bowl, cream together 1/4 cup butter, white sugar and lemon extract. Beat in 1/4 cup lemon juice, 1/4 cup lemon zest. Mix in the mint chocolate coating. Drizzle over the top of the snow cones while still in stock.
Return laps, cups and ice cubes to serving bowls. When ready to serve, slice the cookies into 3/4 inch bite size pieces. Cut each piece into 16 pieces and place onto one or two rounds of frosting (sliced until desired). Garnish with the remaining remaining lemon to taste.
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