IISD Teen Cuisine - December
Christian Carbajal, Uniasha Ocon, & Kennedy Fleming
Peppermint Bark
Ingredients:
30 crushed peppermint hard candies or 15 crushed candy canes, divided
1 1/2 pounds semi-sweet chocolate chips
1 1/2 pounds white chocolate chips
1 teaspoon oil-based peppermint flavoring, or to taste
Directions:
★Spread 1/3 of the peppermint candy over a baking pan lined with wax or parchment paper.
★Melt the semi-sweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the semi-sweet chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
★Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the semi-sweet chocolate, then spread the remaining 1/3 peppermint candy on top.
★Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.
Ganache Hot Chocolate
with Fresh Whipped Cream
Ganache Ingredients:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Directions:
★Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil. When the cream has come just to a boil, pour over the chopped chocolate, and whisk until smooth.
Hot Chocolate Ingredients:
8 ounces whole or 2% milk, heated (In your favorite mug)
1 tablespoon ganache, or to taste
Directions:
★Stir ingredients together
★Top with fresh whipped cream and/or marshmallows, as desired, serve warm
Fresh Whipped Cream Ingredients: (Quick Tip)
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Directions:
★In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.
Recipe Links: