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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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) Sounds tasty and Christmassy, but I haven't tried it yet. Maybe this year. Ingredients:
1/4 cup sugar |
2 1/2 tablespoons cornstarch |
1 large egg |
1 1/2 cups 1% low-fat milk |
20 peppermint candies, crushed |
2 cups frozen whipped topping, thawed |
1/3 cup white chocolate chips, melted |
candy cane, to garnish |
Directions:
1. Whisk sugar, cornstarch, and egg in a medium saucepan. Slowly whisk in milk, then mints. Bring to a boil, gently stirring bottom of pan until mixture boils. Boil 2 minutes. Pour into a medium bowl; cover surface directly with plastic wrap. Refrigerate 1 hour or until cold. Fold in topping.
2. Meanwhile, place a sheet of wax paper on a baking sheet. Spoon melted chocolate into quart size Ziploc bag; cut 1/4 inch off a corner and pipe decorations onto the wax paper. Refrigerate or freeze until firm.
3. To serve, spoon mousse into dessert glasses. Garnish with chocolate decorations and candy canes.
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