Dessert

Minted chocolate creams

MINTED CHOCOLATE CREAMS
25 Item
50M

Ingredients

Method

1.Combine melted white chocolate and thickened cream in small bowl; refrigerate filling about 1 hour or until thickened, stirring occasionally.
2.Meanwhile, melt dark chocolate. Using small clean, dry artists’ brush, brush melted chocolate inside 25 petit four cases; place on tray, refrigerate until set.
3.Flavour white chocolate filling with a few drops peppermint oil or essence to taste; tint with green food colouring. Spoon filling into piping bag fitted with 5mm-fluted tube; pipe into chocolate cases.
4.Carefully peel foil cases away from chocolate; sprinkle filling with pistachios.

You need 25 foil petit four cases for this recipe.

Note

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