Yield: 4 Servings
|2½ cup||Single (light) cream|
|1 cup||Icing (confectioner's) sugar|
|6 teaspoons||Cornflour (cornstarch)|
|Peppermint essence; to taste|
|Mini chocolate cakes (use a simple chocolate sponge mixture and petit fours baking cases)|
From: sharon@... (Sharon Curtis) Date: 27 Aug 1995 20:09:39 -0600 Put cream and sugar into a saucepan and heat gently until almost boiling.
Blend cornflour smoothly with 1 tablespoon water, add to cream and continue to heat, stirring all the time until thickened. Add essence, to taste, then pour into a fondue pot and serve hot with mini chocolate cakes. (Serves 4) REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .