Chocolate Peperment Hedghog?!
Answers: Is there a good website for that recipe that's Australian an easy and doesn't need all the fancy pancy ingredients and if it has a picture it would be great> 10 POINTS FOR BEST ANSWER
the best i could find would be to have you combine two recipes... 8.1 - Mint Chocolate Christmas Tree Hangings
Requirements:
500g Milk chocolate (Chocolate Den)
1 Christmas mould (Chocolate Den)
Peppermint flavouring oil
Gold chord (Chocolate Den)
Red, gold and green chocolate wrapping foil (Chocolate Den)
Method:
Cut 10cm pieces of gold chord. Fold them in half and tie the edges together in a knot. Gently melt the chocolate in the microwave or in a double boiler. Add three drops of peppermint flavouring oil and mix through well. Carefully pour the melted chocolate into the Christmas mould. Position the gold chord (knotted side in) in the chocolate. Tap the mould on the counter to release air bubbles and for the chocolate to run smooth. Place the mould in the freezer to set. When the chocolate tree hangings have set un-mould them and carefully wrap them in gold, green and red foil. Hang them on your Christmas tree or make them as gifts for your friends and family.
and
8.3 - Chocolate Hedgehogs
Requirements:
100g milk chocolate (Chocolate Den)
1 packet of pink and white marshmallows (Chocolate Den)
100g almond nibs (Chocolate Den)
1 dipping spoon (Chocolate Den)
Method:
Gently melt the chocolate in a double boiler or in the microwave. Cut the corners off one side of the marshmallow to form a point in the middle. Press the almond nibs deep into the top and sides of the marshmallow so they don't fall out while dipping. Place the smooth underside of the marshmallow on the dipping spoon and gently dip the marshmallow into the melted chocolate. Hold the dipped marshmallow over the pot for a short while to allow all excess chocolate time to drip off. Place the chocolate hedgehog on some wax paper or foil to set. These hedgehogs make wonderful treats for your Christmas table.
so basically you just need to add the drops of peppermint oil to the chocolate you use for the hedgehogs.
I don't know if this is what you want but it's what I found!
http://womansday.ninemsn.com.au/article....
Ok...this is not peppermint, but you could use peppermint chocolate or add some peppermint flavoring to it...
PORCUPINE / Fine vanilla ice cream covered in cake and chocolate.
Ingredients :
Ice cream:
1 ? cups of sugar (the granulated kind)
8 egg yolks
2 teaspoons of vanilla
2 cups of cream
2 ? cups of evaporated milk
1 tablespoon of butter
Cake:
6 eggs
2/3 cups of sugar
? cup of prepared cake flour (not sure if it refers to boxed cake mix, or sifted flour)
? cup of chu?o (potato starch)
? teaspoon of baking powder
1 teaspooon of vanilla
3 tablespoons of melted butter (for cake)
3 tablespoons of melted butter (for greasing wax paper)
Chocolate Fudge:
1 ? cup of evaporated milk
1 can (397 g / 1 1/4 cup) condensed milk
? cup of chopped semi sweet chocolate
4 tablespoons of Hershey's powdered cocoa
1 cup of sugar
1 tablespoon of butter
1 cup of slivered almonds, peeled and toasted
How to prepare it:
Ice cream:
Place the evaporated milk in a pot and heat until just warm. Beat the egg yolks until thickened and gradually add the sugar. Take the warmed milk and add it gradually to the egg yolk mix, beating all the time. Put the mixture back into the pot and heat at low flame. Stir until the foam disappears, Add the butter and mix. Take off the fire just before it boils (it must not boil). Pour into a bowl, let it cool and place in freezer. Allow it to freeze.
Beat the cream until thickened, like chantilly cream, and fold in the frozen ice cream mix, place back in the freezer for 8 hours.
Cake:
Lightly beat the egg whites, add the yolks and continue to beat. Add the sugar and beat for 20 minutes. Lower the speed and add the chu?o, the flour, the salt, the baking powder, melted butter and the vanilla. Mix well and pour on a baking sheet that has been previously covered with buttered and floured parchment paper. Bake at 400 °F (200 °C) for 12 to 15 min.
Take out of the oven, turn over onto a floured kitchen towel laid on a flat surface and remove the waxed paper.
Line a bowl with plastic film or aluminum foil, this is to make unmolding easier. Cut the cake and line the sides and base of the bowl. Fill the center with Ice cream and cover with cake. Press firmly and return to freezer.
Chocolate Fudge:
Melt the chocolate and mix it with the milks and the sugar. Dilute the powdered cocoa in in hot water and strain through a sieve. place everything in big pot and set to boil, stirring constantly, until thickened, and you can see the bottom of the pot. Add the butter, allow it to cool.
Two hours before serving, unmold the ice cream onto a round plate and cover it entirely with the chocolate fudge/
Stick the toasted almonds into the cake so it looks like a porcupine.
10 portions
http://www.yanuq.com/buscador.asp?idrece...
Notes-I'm not sure about the potato starch, but I guess you could use plain cornstarch for this as well.
The flour you need for the cake not to stick onto the kitchen towel so it will not stick onto it, like you would for jelly roll.