I found this recipe from candy.about.com and given I just purchased some silicone cups, I thought I'd have to try this one out!
Melt some dark chocolate and let it cool a bit. Using a pastry brush, coat the cups with an even layer of chocolate before letting it cool and harden in the fridge.
Place 1/2 cup of double cream and 1/4 teaspoon peppermint essence and simmer until it bubbles around the edges. Pour over 230g white chocolate, and let it melt the chocolate. Whisk carefully, trying not to make too many air bubbles. Allow to cool, then cover with cling wrap and place in fridge for 4 hours.
Whip the ganache until it forms firm peaks, then fill an icing bag, fitted with a star nozzle and pipe into the chocolate cups.
No comments:
Post a Comment