Candy Cane French Silk
Candy Cane French Silk
Calories:
Ingredients
- 6 ounces semi-sweet chocolate chips melted and cooled
- ½ cup cold* butter
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 3 large cold eggs* pasteurized (or you can use this method to pasteurize your own eggs.)
- ¼ cup crushed peppermint candy canes** you can also use the round disk-shaped peppermint candies
- ½ cup crushed chocolate wafer cookies**
- tiny candy canes for garnish
- whipped cream if desired
Instructions
- Melt chocolate either in a double boiler or in the microwave. To melt in the microwave, place in a micro-wave safe bowl and heat on high for 30 seconds. Stir well and return to microwave for another 30 seconds. Remove, stir again and if not completely melted return to microwave for 10 seconds at a time, stirring after each 10 seconds until completely melted. Set aside to cool.
- With an electric mixer, beat cold butter for two minutes. Scrape down sides of bowl and add sugar. Beat for 5 minutes, stopping several times to scrape sides of bowl.
- Add cooled, melted chocolate and beat again for two minutes, stopping occasionally to scrape down sides of mixing bowl.
- Add eggs one at a time, beating for 2 minutes after each addition. If you are using eggs that you've pasteurized yourself, add the yolks first and beat well for a minute, then add ⅓ of the whites at a time, beating for 2 minutes after each addition. Thorough beating at high speed is essential. If it looks curdled don't give up.
- Fold in crushed peppermints and crushed chocolate water cookies. Spoon or pipe into small bowls or cups. Freeze for at least an hour. Once frozen, cover and store in an airtight container. Remove from freezer about 10 minutes before serving or transfer to refrigerator an hour before serving.
Notes
* ~ In many baking recipes, butter is brought to room temperature but with French Silk, keeping the butter (and eggs) cold before combining is important in this recipe. If the ingredients are warm, the texture will be soupy instead of fluffy and airy.
** ~ The above is a fun holiday dessert, but I do a lot of variations. Sometimes I use an Oreo crust and add fresh strawberries, raspberries, tiny chocolate chips or toffee bits to the chocolate mixture before pouring it into the cookie crust. I've also layered the French Silk mixture with ice cream and crushed chocolate wafer cookies in tall glasses. It's also wonderful with raspberry jam which I'll swirl in and then layer with crumbled brownies or crushed cookies in pretty parfait glasses with a dollop of whipped cream. Let you imagination go wild!
*** ~ To pipe the French Silk, I cut of a tiny corner of a large heavy-duty zip lock bag and fit it with a large decorator tip. I spoon in the chocolate mixture, then close the top, squeeze out most of the air and pipe the mixture into small bowls or cups. Make sure you use a very large tip (I use one like this) or the mixture will clog up and could cause your bag to burst, making a huge schweinerei!