Chocolate Peppermint Dessert
Serves: About 10 140ml Weck jars
  • 148 g dark chocolate
  • 25 g butter
  • a few drops of peppermint oil
  • 3 g gelatin
  • 20 g cold water
  • 1 egg yolk
  • 2 whole eggs
  • 25 g sugar
  • 400 g cream
  1. Start by melting the chocolate, butter and peppermint oil together in a small bowl.
  2. Combine the gelatin and the cold water and let it bloom (about 5 minutes). Set aside.
  3. In your metal mixing bowl from the mixing machine, whisk together the egg yolk, whole eggs, and sugar over a hot water bath over the stove. Whisk continuously until the eggs/ sugar mixture becomes warm to the touch. Transfer to the mixing machine with the whisk attachment and beat on high until light in color and doubled in volume.
  4. In the meantime, whip the cream in a separate medium-sized bowl.
  5. Melt the gelatin either over a water bath or in the microwave for a few seconds, being careful not to over heat the gelatin.
  6. Once the eggs are full in volume, reduce the speed and add the chocolate/ butter mixture.
  7. While that incorporates, take a small spoonful of the whipped cream and mix it into the melted gelatin. Stir. Add the gelatin to the egg/ chocolate mixture. Mix together for another minute.
  8. Turn off the mixing machine and remove the bowl. With a rubber spatula, fold the whipped cream into the chocolate, first starting with a small amount and then adding the rest.
  9. Transfer to a piping bag and pipe into the desired forms.
  10. Place in the refrigerator to set.
Recipe by Baking My Way Through Germany at