Melt 250g white chocolate over simmering water and then set aside to cool. Beat 250ml double cream, 1 egg white and 1/4 tsp peppermint extract to soft peaks. Put a big dollop of cream on the slightly cooled chocolate and mix thoroughly, then fold the chocolate into the cream.
Pour into 4 small glasses and chill a few hours. Decorate each with a mint sprig.
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