Makes approx. 10 servings
14 oz cold heavy cream
3 large egg whites
1 oz sugar sweetened whipped cream for
+ 1/2 teaspoon peppermint flavor/extract/oil
+ 2 drops red food coloring
+ crushed candy cane for garnish
12 oz Ghiradelli semi-sweet chocolate chopped
+ 1/2 teaspoon ground cloves
+ 1/2 traspoon ground nutmeg
pastry bag/squeeze bottle (like ketchup)/freezer bag
hand mixer with "whip" attachment
Blow up your balloons slightly larger than a fist and place in holders of your choice. Set aside.
Heat a small sauce pan over Medium-low heat and add the chocolate and spices. Constantly stir with a metal spoon making sure the bottom does not burn. When chocolate has melted, take off the heat. Let cool slightly but don't let it harden.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post