Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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
/DESSERTS
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