Peppermint Stick Torte with Hot Fudge Sauce
Brahms and cupcakes
Brahms and cupcakes
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Ingredients

  • 12 servings
  • 9- ounce box of chocolate wafers (I use Nabisco’s Famous)
  • 2 tablespoons sugar
  • 1/2 cup (4 oz) unsalted butter, melted
  • 7 1/2 oz hard peppermint candies, about 45 small round pieces or 14 standard size candy canes
  • 6 extra large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon peppermint extract
  • 3 cups chilled whipping cream
  • 1/4 cup unsweetened cocoa powder (I use Dutch-processed)
  • 2/3 cup heavy cream
  • 1 cup light corn syrup
  • 1 lb (16 oz) semisweet chocolate, coarsely chopped
  • 5 tablespoons (2 1/2 oz ) unsalted butter
  • pinch of kosher salt
  • 1/2 cup chilled heavy cream
  • 1 1/2 teaspoon granulated sugar
  • 12 round peppermint candies for garnish

Instructions

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