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Category: Desserts
Prep Time: Cook Time: Total Time:
Shells
8 oz milk chocolate, broken into pieces
2 tbsp shortening
Filling
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup cold milk
1/2 cup sugar
1/4 tsp peppermint extract
1 cup whipped cream
Green food coloring
Line 9 muffin cups with foil or paper baking cups. In a small saucepan over low heat, melt chocolate and shortening, stirring until smooth. Remove from heat. Using a small pastry brush or teaspoon, brush a thin layer of chocolate evenly over bottom and up the sides of the cups. Place in freezer until firm, about 5 minutes. Repeat coating process using remaining chocolate. Place in freezer until firm, about 10-20 minutes. Remove cups from chocolate shell; place in refrigerator while preparing filling.
Filling: In a small saucepan, combine gelatin and water, let stand 1 minute. Cook over medium heat, stirring constantly until dissolved. Remove from heat. Stir in milk, sugar and extract. Cover; refrigerate until mixture is cool and slightly thickened, about 45-50 minutes. Beat cooled thickened mixture with a wire whisk until smooth; fold in whipped cream. Add food coloring, 1-2 drops at a time, until mixture is desired color. Spoon evenly into chocolate shells. Refrigerate until serving time. Serve with additional whipped cream; garnish as desired.
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PEPPERMINT CREAM IN CHOCOLATE SHELLS
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Category: Desserts
Prep Time: Cook Time: Total Time:
Shells
8 oz milk chocolate, broken into pieces
2 tbsp shortening
Filling
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup cold milk
1/2 cup sugar
1/4 tsp peppermint extract
1 cup whipped cream
Green food coloring
Line 9 muffin cups with foil or paper baking cups. In a small saucepan over low heat, melt chocolate and shortening, stirring until smooth. Remove from heat. Using a small pastry brush or teaspoon, brush a thin layer of chocolate evenly over bottom and up the sides of the cups. Place in freezer until firm, about 5 minutes. Repeat coating process using remaining chocolate. Place in freezer until firm, about 10-20 minutes. Remove cups from chocolate shell; place in refrigerator while preparing filling.
Filling: In a small saucepan, combine gelatin and water, let stand 1 minute. Cook over medium heat, stirring constantly until dissolved. Remove from heat. Stir in milk, sugar and extract. Cover; refrigerate until mixture is cool and slightly thickened, about 45-50 minutes. Beat cooled thickened mixture with a wire whisk until smooth; fold in whipped cream. Add food coloring, 1-2 drops at a time, until mixture is desired color. Spoon evenly into chocolate shells. Refrigerate until serving time. Serve with additional whipped cream; garnish as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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