Easy After Eights Ingredients: 1 egg white 200g Dark Chocolate 200g icing sugar peppermint extract. First, grease the chocolate mold. This is really important otherwise the chocolates really won't come out. Also, use a real chocolate mold, not a metal one.Melt the chocolate in a bowl over a saucepan of water. Brush 2\5 on the chocolate into the mold. Leave the chocolate to chill and begin making the cream.Beat the egg white and add icing sugar until the cream is the required consistency. Add peppermint to taste. Then squidge the cream into the mold and chill again. You could mold the cream yourself and dip it into chocolate after rather than using the molds. Leave to chill again and melt the final chocolate. Brush it over the cream making sure all the gaps are filled. Leave to chill then remove from molds.If you have ignored the warning and used a metal mold: Try putting it in the freezer. I got half of them out this way. The rest I melted and rolled into balls to make mint truffles. So not all was lost!
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