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Bombe, Peppermint (D)
Source: Joy of Cooking
Serves: 4-6

1 pint cream, whipped
6 ounces thin peppermint sticks
chocolate decorettes

Whip the cream until it is stiff. Crush the peppermint sticks with a rolling pin. Combine them with the cream and place the mixture in a mold or in a refrigerator tray.

Place several tablespoons of chocolate decorettes in the center of the cream and freeze it.

Poster's Notes:
A refrigerator tray is an ice cube tray without the dividers. Decorettes are chocolate sprinkles (jimmies, hundreds of thousands, etc.), or just substitute chocolate shavings or the like.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A