melt 250g white chocolate over simmering water, 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 cooles chocolate and mix thoroughly, then fold chocolate into cream.
Pour into 6 small shot glasses and chill a few hours. decorate each wtih a mint sprig.
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