Peppermint Candy is my favorite kind of ice cream. I try and find any excuse to have it , so I thought it would be fun to fill little chocolate cream puffs with my favorite holiday treat, and top it with a rich and smooth chocolate ganache. Perfect for a party, a family night, or a new Christmas Eve tradition.
Peppermint Ice Cream
Chocolate Fudge topping
Crushed Peppermint Candy
1 cup water
1/2 cup butter
1/4 cup Dutch processed cocoa
2 tbsp sugar
1/8 tsp salt
Preheat oven to 400 degrees
In a medium sized saucepan, bring water, butter, sugar and salt to a boil. Stir in all at once, flour and cocoa. Stir until it forms a ball, about 1-2 minutes. Cool 10 minutes. Using an electric mixer, beat in eggs one at a time, until mixture forms a consistent dough. Either pipe or scoop tablespoons of dough onto a parchment lined baking sheet.
Bake for 22-25 minutes or until lightly browned. Cool.
Chocolate Fudge Topping:
1 cup semi sweet chocolate pieces
1/2 cup cream
In a small bowl, place chocolate pieces.
In a small saucepan, bring cream to an almost boil. Remove from heat and our over chocolate. Wait 3-5 minutes, then stir until smooth. Adding additional cream to reach desired consistency if desired.
Split cream puffs in half, place a scoop of ice cream on the bottom half. Cover with top piece. Cover with chocolate fudge topping, and garnish with crushed peppermint candies. Serve immediately.
Recipe by Amy Richardson