CHOCO­LATE PEP­PER­MINT GLAZE

Regina Leader-Post - - YOU -

1/4 cup (60 mL) whip­ping cream

3 oz (86 g) chopped dark choco­late

1 tbsp (15 mL) but­ter

2 tsp (10 mL) white corn syrup 1/2 tsp (2.5 mL) pep­per­mint ex­tract

1. Com­bine whip­ping cream, choco­late and but­ter in a small saucepan. Cook over low heat, whisk­ing con­stantly, un­til choco­late is melted and mix­ture is smooth. Re­move from heat. Stir in corn syrup and pep­per­mint ex­tract.

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