Ing;
Icing sugar: 120 gr.
Unsalted butter: 10 gr. (softened)
Peppermint essence: 1/8 - ¼ tsp
Vanilla essence: 1/8 tsp
Evaporated milk: 1 ½ - 2 TBS
Melted dark chocolate for coating.
Method;
In a bowl beat together icing sugar, butter, both essence & evaporated milk till fluffy.
Pour melted dark chocolate in the chocolate mold. Tap to take out air bubbles. Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted dark chocolate. Chill till set. Take out from the mold & store in the fridge.
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1 comments:
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