Chocolate-Peppermint Icing
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Everyday Food, Special Issue 2007
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Ingredients
- 4 ounces chopped semisweet chocolate
- 1/2 cup heavy cream
- 1/2 teaspoon peppermint extract
Directions
- Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in peppermint extract. Strain cream into chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first.) Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
- To ice cake, set the cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.
oh sorry, I didnt realize I had to click on the word PEPPERMINT ICING.....
Congratulations, Linda013!!
I'd say that's just about the best compliment a cake could get!
Well done! (I hope mine turns out as well as yours did!) :)
This cake is delicious and moist. I added about a tablespoon of sugar to the icing and will definitely be making this for mother's day!
Made this cake for a friend. He loved the peppermint. I got a proposal.
Don't like peppermint, then you cant go wrong sticking with Vanilla, I use the pure vanilla.
The chocolate icing would probably be good without adding any additional flavor, but when I think about some of my favorite chocolate bars orange or hazelnut extract could be delicious.
What can you use instead of peppermint? I dislike this flavor but the cake sounds good.