tick. Cool completely.
Make peppermint mousse:
1- Combine white chocolate
ough comes together. Stir in peppermint candy. Cover bowl with plastic
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
n electric mixer, beat the mousse powder with the milk as
Peppermint Vanilla Cake:
For the
hite chocolate. Fold in crushed peppermint sticks.
To assemble, place
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
arfait glasses.
Chill the mousse for several hours, preferably overnight
ake. Top with half the mousse. repeat a second layer of
br>Add espresso
Add Peppermint syrup.
Steam milk and
cratch please see the buttercream recipe with my mermaid cake pops
re to ensure that the recipe is clear & easy to follow
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
oftened ice cream (Mary's recipe says to cut in sticks
ompletely.
Make the mango mousse: Put water in a small
Cream the margarine.
Gradually beat in sugar.
Beat until fluffy.
Blend in chocolate, then eggs one at a time.
Add extracts, then blend in Cool Whip.
Chill for several hours.
Top with chocolate curls or crushed peppermint candy.