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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Cups Filling - Peppermint Cream Recipe

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This recipe for Chocolate Cups Filling - Peppermint Cream is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
1/2 c. sugar, divided
1/8 t. salt
2 eggs, separated
1-1/4 c. milk
1/2 t. peppermint extract
3 or 4 drops of red food coloring
1 c. heavy cream whipped
Directions:
Directions:
In small saucepan, combine gelatin, 1/4 c. sugar, and salt. Beat egg yolks and milk. Stir into gelatin mixture. Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat. Stir in peppermint extract and red food coloring. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon.

Beat egg whites, and gradually beat in remaining 1/4 c. sugar. Continue beating until stiff peaks form. Fold into gelatin. Finally, fold in whipped cream. Fill chocolate cups.
Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
See Marge's Chocolate Cup recipe for the "other half" of one of Deb's most favorite desserts!

 

 

 

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