MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Peppermint Bark
| Peppermint Bark | Print |
Recipe By: Alice Morrow
Peppermint Bark
Ingredients
- 12 oz. good-quality semisweet chocolate, chopped into ½” pieces
- 1-2 t. peppermint extract (depends on how strong you want the flavor)
- 1 lb. good-quality white chocolate, chopped into ½” pieces
- 12-16 round hard peppermint candies or 4 candy canes, crushed
Instructions
- Line 13x9” baking sheet with foil, lay it shiny side up and smooth.
- With a double boiler, place all but ¾ c. of the semisweet chocolate. Stir until melted.
- Remove the top part of boiler off of the steaming water bottom part, gradually stir in reserved ¾ c. chocolate into bowl, a few pieces at a time, until all is melted. Return the pot to the steaming water if needed to help melt the chocolate.
- Remove the upper pot with chocolate off the steaming water if you put it there, wipe bottom of pot. Stir in 1 t. of extract into chocolate, then quickly pour onto baking dish and spread an even layer. Tap the baking dish on counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
- Then put all but 1 c. of white chocolate into a cleaned top part of double boiler. Repeat melting process over the steaming water. Remove from heat, wipe bottom of pot, stir in remaining extract.
- Pour over the chocolate layer and spread evenly.
- Sprinkle immediately with crushed candy, gently pressing into white chocolate.
- Set aside until firm, about 1 hour.
- Lift bark out of pan using the foil and break into pieces.
- Store in airtight container at room temperature for about 2 weeks.
Notes
*****Can also be kept in refrigerator or frozen.
Related Posts
