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milk granulated sugar cornstarch peppermint egg white chocolate chocolate chips cold Heavy Cream sugar peppermint chocolate cake
Viewed: 57 - Published at: 9 years agoIngredients
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3/4 teaspoon peppermint extract
- 1 large egg, plus 1 egg yolk
- 3 ounces white chocolate, finely chopped
- 1 to 2 drops green food coloring
- 3 tablespoons mini chocolate chips, plus more for topping
- 1 1/2 cups cold heavy cream
- 1 tablespoon confectioners' sugar
- 1/8 teaspoon peppermint extract
- Basic Chocolate Cake, baked and cooled
Method
- Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat.
- Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth.
- Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk.
- Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes.
- Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts.
- Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
- Stir in the chocolate chips.
- Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
- Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge.
- Top with the second cake layer and press down gently.
- Top with the whipped cream and chocolate chips.
- Photograph by Levi Brown
