Double Chocolate Peppermint Bark Recipe
Double Chocolate Peppermint Bark Recipe. In a separate bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda. Peppermint extract, 1/2 cup of whipping cream;
We also give it as gifts to our friends and family. Add eggs, 1 at a time, mixing on low speed after each just until blended. Drop spoonfuls of melted white chocolate on top, and use a butterknife to swirl all around.
Break into large to medium pieces.
Place the wax paper on top of the toppings, and gently press the toppings into the chocolate. When chocolate is just melted, stir in peppermint extract. Spread tempered white chocolate in a thin, even layer over bittersweet chocolate.
Pour melted semisweet chocolate over foil in prepared baking pan.
Pour into the wet ingredient, mix until just combined and there are no white flour streaks left. Chill in the fridge for 30 minutes. Refrigerate at least 45 minutes.
Remove pan from heat and continue stirring until all chips are melted.
Add to the prepared pan. Refrigerate at least 45 minutes. Break the ball in half and place one half on a baking sheet.
Immediately sprinkle on candy cane pieces.
Peppermint extract, 1/2 cup of whipping cream; Line a cookie sheet with parchment paper or use a silpat mat. Drop spoonfuls of melted white chocolate on top, and use a butterknife to swirl all around.
Peel off foil, then break into large pieces.
Peel off the aluminum foil. Take another piece of wax paper the same size used to line the baking sheet. With tip of rubber spatula, gently.
