1/4 cup of cold water
1/3 cup of peppermint cream
1 tablespoon of unsalted gelatin powder
1/3 cup of powdered sugar
1 cup of bittersweet chocolate chips (170g)
4 large egg yolks
4 large egg whites
1/3 cup of powdered sugar
1 cup of heavy whipping cream or store-bought whipped cream
1/4 cup of cold water
1/3 cup of peppermint cream
1 tablespoon of unsalted gelatin powder
1/3 cup of powdered sugar
1 cup of bittersweet chocolate chips (170g)
4 large egg yolks
4 large egg whites
1/3 cup of powdered sugar
1 cup of heavy whipping cream or store-bought whipped cream
Mix the water and liqueur in a small saucepan
Dust with gelatin powder
Add 1/3 cup of powdered sugar
Heat over low heat, stirring until the sugar and gelatin dissolve
Add the chocolate chips and stir until they melt
Remove from heat
Whisk in the egg yolks one at a time, stirring well after each addition
Let cool
Beat the egg whites until stiff peaks form
Gradually add 1/3 cup of powdered sugar, beating until stiff peaks form again
Fold into the chocolate mixture
If using heavy whipping cream, whip until stiff peaks form and fold into the chocolate mixture
Pour into a serving dish
Refrigerate for several hours or overnight
Make two batches
Serves 12 people.
