2 cups sugar
1 1/2 cups water
1 cup fresh mint leaves (packed), washed and patted dry
2 to 3 tablespoons Creme de Menthe
1 quart heavy cream
8 egg yolks
1 pound Hawaiian Vintage Chocolate, finely chopped
12 large Chocolate and Macadamia Nut Cookies (about 4 inches)
3/4 cup Chocolate Sauce, warm (See Emeril's Creole Christmas Cookbook)
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