Do The Twist Peppermint Recipes
Go Retro with a Taste of Peppermint

By Melissa Townsend

Peppermint White Chocolate Mousse

16 ounces white chocolate, finely chopped
4 egg whites
1/2 cup sugar
1 quart heavy whipping cream
1 cup crushed peppermint candies*
Candy canes, for garnish

Place the chopped white chocolate in a stainless steel bowl, cover tightly with plastic wrap and set over a double boiler for 12 minutes. Turn the burner off and leave standing over hot water for another 15 minutes. Remove the plastic wrap and stir. Set aside.
Beat the egg whites and sugar until stiff peaks form. In another bowl, beat the whipping cream stiff. Combine the beaten egg whites and white chocolate, folding in the whipping cream. Fold in the peppermints and chill until served. Garnish with extra candy bits and hang a candy cane on the edge of the glass if desired.
*Use half red peppermints and half green spearmints for Christmastime appeal. If crushing candies ahead of time, keep them in the refrigerator until ready to mix in dessert.

Candy Cane Martini

1 shot vanilla rum
1 shot Godiva white chocolate liqueur
1 shot peppermint schnapps
In a cocktail shaker filled with ice, add ingredients. Shake and strain into martini glass. Garnish with a candy cane.

Peppermint Bark

1 cup crushed peppermint candies
1 24-ounce package white chocolate
vanilla almond bark
1 teaspoon peppermint extract
Melt the white chocolate in a double boiler or microwave. When the chocolate is completely melted, stir in the extract and crushed peppermint candy. Line a 9 x 13 pan with parchment or wax paper. Spread mixture evenly in the pan and refrigerate for one hour. Remove candy and break into pieces.

Red Velvet Cupcakes with Peppermint
White Chocolate Frosting

1 package German chocolate cake mix
1 package vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle red food coloring
3 eggs
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Line cupcake pans with foil liners. Blend cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large bowl at low speed until moistened (about 30 seconds). Continue to beat at medium speed for 2 minutes, folding in the chocolate chips. Pour the batter into cupcake pans and bake for 19 to 22 minutes.
After the cupcakes are done, let them cool on a wire rack for 5 minutes. Carefully remove the cupcakes from the pans and cool for an additional 15 minutes before frosting. Yields 24 cupcakes.

Frosting:
12 ounces of white chocolate vanilla almond bark
8-ounce package cream cheese
1 stick butter
2 teaspoons peppermint extract
4 cups confectioners’ sugar
3/4 cup crushed peppermint candy
Melt the white chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool.
Combine cream cheese with butter in a large mixing bowl, blending at a low speed. Gradually add in melted chocolate, extract and sugar, blending until all ingredients are combined. Beat at medium speed until frosting is fluffy. Fold in the crushed peppermint candy. This is more than enough to frost 24 cupcakes generously! DM