How To Make Cookie Shots

Author: Allison  //  Category: Desserts, Snacks

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INGREDIENTS for Cookie Shots

For the cookies:

1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips

For the cookie shots:

1 cup dark-chocolate candy melts
1 1/2 cups milk
1 1/2 teaspoons vanilla extract

Making Cookie Shots

Preheat oven to 350°F. Grease the molds of a popover pan.
In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
Mix together milk and vanilla extract, and serve inside each cookie shot.

How To Make Easiest Homemade Cake

Author: Allison  //  Category: Desserts

Easiest Homemade Cake
 

Ingredients for Easiest Homemade Cake

Box Cake

Eggs

Butter

Milk

Steps for making Easiest Homemade Cake

Step 1: Look at the directions on the cake mix,
Step 2: Add one more egg (or add 2 if you want it to be very rich),
Step 3: Use melted butter instead of oil and double the amount,
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.

How To Make Peeps Pudding Cups

Author: Allison  //  Category: Desserts, Holiday Desserts

Peeps Pudding Cups

Peeps Pudding Cups

Ingredients for Pudding Cups

1 Oreo for each cup (crushed)

1 Peep for each cup

Starbursts (orange)

Rips Candy (green)

Directions for making Peeps Pudding Cups

First step is to make the candy carrots.  Cut your orange Starburst in half, make one end pointed and flatten the top part.  Add a green candy Rips to the top part that is flattened and wrap it around the Rips to form a carrot shape. Crush one Oreo for every pudding cup, I put them in a bag and smash them with a soup can.  Open your pudding cups, place a Peep in the middle of the pudding cup. Sprinkle the crushed Oreos around the peep and then add the candy carrots.

How To Make Oatmeal Chocolate Peanut Butter No Bake Candy Bars

Author: Allison  //  Category: Snacks

 

Ingredients:

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…

How To Make Homemade Peppermint Patties

Author: Allison  //  Category: Desserts

 

Ingredients:

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Place patties in the freezer until the patties are froze.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Recipe makes 28 patties

How To Make Strawberry Sweetheart Cocoa

Author: Allison  //  Category: Beverages

 

Ingredients:

4 tablespoons butter
1/2 cup sugar
1 pint strawberry ice cream
4 cups water
Whipped cream
1 cup Mini chocolate chips
1 tablespoon chocolate sprinkles

Directions:

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted. Whisk in the water, one cup at a time until your favorite texture/flavor is achieved. Heat just until steaming. Pour into chocolate-rimmed mugs. Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles. Serve with your favorite bite-sized cookies for dipping

How To Make Raspberry Cobbler with Dark Chocolate Biscuits

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:

For the filling:

24 oz. frozen raspberries
3½ tbsp. sugar
3 tbsp. cornstarch
1 tsp. freshly squeezed lemon juice
1 tbsp. vanilla extract
For the biscuits:

1 cup all-purpose flour
1/3 cup dark unsweetened cocoa powder
3 tbsp. sugar
Pinch of salt
4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
½ cup plus 2 tablespoons buttermilk
2 oz. coarsely chopped chocolate

Directions:

Preheat the oven to 425˚ F. Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla. Fold together gently with a spatula until evenly mixed. Transfer to the oven and bake 10 minutes without the topping.

Meanwhile, make the biscuits. In a medium bowl, combine the flour, cocoa, sugar, and salt. Whisk well to blend. Add in the butter pieces and toss with the dry ingredients. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas. Stir in the buttermilk and mix gently with a fork until a dough begins to form. Knead together gently, just until the dry ingredients are incorporated. Gently fold in the chopped chocolate. Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick. Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

Add the biscuits to the warmed fruit and return the baking dish to the oven. Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through. (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.) Serve warm, with vanilla ice cream or whipped cream if desired.

How To Make Cherry Vanilla Hot Chocolate

Author: Allison  //  Category: Beverages

 

Ingredients:

Makes 2 cups

1/8 cup granulated sugar
1/2 vanilla bean pod
2 tablespoons salted butter
1/8 cup cocoa powder
2 cups whole milk
1/2 vanilla bean pod
3 oz. chopped white chocolate
2 teaspoons pure vanilla extract
1/3 cup heaving whipping cream
3 oz. kirsch (cherry liqueur)
2 maraschino cherries, for serving

Directions:

In a small bowl, scrape the seeds of half the vanilla bean pod and stir in the sugar to combine. Set aside.

Melt butter in a medium saucepan over medium heat. Add cocoa powder,  vanilla sugar and whisk until a paste forms. Slowly add milk, whisking constantly. Bring to a simmer over medium-high heat and reduce heat to medium-low. Stir in white chocolate and cook, stirring, until chocolate is completely melted. Remove from heat and stir in vanilla.

Meanwhile, place heavy whipping cream in a small jar. Close lid on the jar tightly and vigorously shake jar until whipped cream is formed, about 2-3 minutes. Serve hot chocolate in warm mugs and spike each mug with 1 1/2 oz. kirsch. Top with whipped cream and serve with maraschino cherries.

How To Make Mini Red Velvet Cheesecakes

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:

RED VELVET COOKIE LAYER
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 egg, at room temperature*
1 Tablespoon (15ml) milk
2 teaspoons vanilla extract
1 Tablespoon red food coloring (liquid or gel)

CHEESECAKE LAYER
12 ounces (336g) full-fat cream cheese, softened to room temperature
2 Tablespoons (30g) yogurt*
1/3 cup (67g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup (90g) mini or regular semi-sweet chocolate chips

Directions:

Preheat oven to 350F degrees. Line two 12-count muffin pans with cupcake liners. Set aside.

Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. The dough will be sticky.

Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.

Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.

Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.

Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.

How To Make Raspberry Lava Cake

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:

3 tbsp spelt, all-purpose, or Bob’s gf flour
1 tbsp plus 1 tsp dutch or unsweetened cocoa powder
1/8 tsp salt
1/4 tsp baking powder
2 tsp sugar of choice or xylitol
pinch stevia or 1 extra tbsp sugar of choice
1/2 tsp pure vanilla extract
3 tbsp milk of choice
2 1/2 tsp vegetable or coconut oil (Although I don’t personally like the cake when applesauce is subbed for the oil, many commenters do think it tastes good this way. Sub at your own risk.)
2 tbsp mashed raspberries or raspberry jam (If using the raspberries, feel free to mix in a little of your favorite sweetener.)
small handful mini chocolate chips, optional

Directions:

If using the oven, preheat to 350F. Grease a small dish or 1-cup ramekin. In a separate small bowl, combine first 6 ingredients and stir very well. Add the oil, vanilla, and milk and stir to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Either microwave 30-40 seconds or bake 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake.

How To Make Homemade Snicker Bars

Author: Allison  //  Category: Desserts, Snacks

 

Ingredients:

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Directions:

Line a 9 x 13 dish with foil, “grease” with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime…
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.

How To Make Glow in the Dark Cupcakes

Author: Allison  //  Category: Desserts, Holiday Desserts

 
 

Ingredients:

Ghoulishly Glowing Cupcakes
1 black light
24 prepared and cooled cupcakes

White Glow In The Dark Frosting
7 cups confectioners’ sugar
1 cup vegetable shortening
1 teaspoon clear vanilla extract
5 tablespoons tonic water {diet tonic water works too}
mini chocolate chips morsels

Extras Needed for Green Glowing Frosting
Neon Food Color
0.3 ounce package of either Lime or Orange Gelatin
1 cup boiling water
1 cup chilled tonic water

Directions:

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners’ sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}. Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost’s eyes to finish ghost cupcakes. After letting colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}. When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don’t submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results. Refrigerate until a couple minutes before serving to keep gelatin set. Then place cupcakes under a black light and watch then glow. {Make enough frosting for about 24 cupcakes}

How To Make Slutty Brownies

Author: Allison  //  Category: Desserts

 

Cookie dough on bottom (chocolate chip)
Oreo arranged in the middle
brownie batter poured over the top
Bake until brownies are done….
Follow directions of brownie

How To Make Dark Chocolate Peppermint Whipped Cream Tart

Author: Allison  //  Category: Desserts, Holiday Desserts

 

 


 

Ingredients:
For the Tart Dough
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon kosher salt
9 Tablespoons (4 1/2 ounces) unsalted butter, cold and cut into small cubes
1 extra large egg
For the Filling
1 1/4 cups heavy cream
1/4 cup light corn syrup
12 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 teaspoon espresso powder
1/4 teaspoon peppermint extract
1/2 cup crushed candy canes
For the Topping
1 2/3 cups cold heavy cream
1/4 cup plus 2 Tablespoons confectioners’ sugar
1 teaspoon peppermint extract
1 Tablespoon crushed candy canes
For the Tart Dough
In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely.

For the Filling
In a medium saucepan over medium heat, bring the cream and corn syrup to a simmer.  Remove from the heat and add the semisweet and unsweetened chocolate; whisk until smooth. Add the espresso powder and peppermint extract and whisk to combine.  Set aside for 30 minutes to cool.  Pour the filling into the crust and sprinkle the top with the crushed candy canes.  Chill until set, about 3 hours.  (Can be made one day ahead and refrigerated.)
For the Topping
In a large chilled bowl, beat the cream, confectioners’ sugar, and extract to stiff peaks using a whisk or hand-held mixer.  Transfer the filling to a piping bag (I didn’t use a tip) or a plastic bag with 3/4-inch cut off the corner.  Pipe 2-inch long ovals of whipped cream side by side around the edge of the tart.  Pipe more ovals inside that ring to form a second ring; pipe more ovals in the center.  Chill for at least 30 minutes and/or up to 3 hours.  When ready to serve, sprinkle the top of the tart with the tablespoon of crushed candy canes.

How To Make Buckeye Brownies

Author: Allison  //  Category: Desserts

 

Ingredients:

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 tablespoons butter, softened and divided
8-oz. jar creamy peanut butter (yes 1 cup or 8 oz not 18 oz)
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13″x9″ baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

How To Make Peppermint Bark Cheesecake

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Pan: One 9″ or 10″ Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate
Ingredients
Chocolate Cookie Crust:
2 tablespoons unsalted butter, melted
¼ teaspoon pure peppermint extract
18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
White Chocolate Filling:
8 ounces white chocolate, chopped into small pieces
4 (8 ounce) packages cream cheese, room temperature
1¼ cups granulated sugar
1 cup sour cream
1 tablespoon pure vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature
8 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 2 cups)
White Chocolate Mousse:
1 cup whipping (heavy) cream, divided
4 ounces white chocolate, chopped into small pieces
½ teaspoon pure peppermint extract
2 tablespoons confectioners’ (powdered) sugar
Garnish:
6 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 1⅓ cups)
Whipped Cream Topping (optional):
1 cup whipping (heavy) cream
¼ cup confectioners’ (powdered) sugar
1 or 2 ½-ounce peppermint Candy Canes, crushed

Instructions
Preheat oven to 350 degrees F. Prepare one 9 or 10 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Tip: use either a 9 or 10 inch pan. A 9 inch will make a higher cheesecake.
Chocolate Cookie Crust:
In a small bowl combine the melted butter and peppermint extract. Set aside.
Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter mixture; stir until thoroughly mixed and mixture is crumbly.
Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Reduce oven to 325 degrees F.
White Chocolate Filling:
In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
Add the sour cream, vanilla, and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Using a large rubber spatula, gently fold the peppermint bark pieces into the batter.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the cookie crust.
Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 90 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
White Chocolate Mousse:
In top of a double boiler over hot water or low heat, combine ½ cup whipping cream and white chocolate; heat and stir until chocolate is melted and mixture is smooth. Remove from heat and let stand until mixture is cool and beginning to thicken, stirring occasionally to keep the mixture smooth. Stir in peppermint extract. Set aside.
In a medium mixing bowl, using an electric mixer, beat remaining ½ cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff. Slowly drizzle in the cooled chocolate mixture, continuing to beat until well combined. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Spread the White Chocolate Mousse evenly over the top of the chilled cheesecake. Refrigerate the cake until the mousse is set, at least one hour.
Garnish:
Sprinkle peppermint bark pieces evenly over the top of the White Chocolate Mousse.
Serve with Whipped Cream Topping sprinkled with crushed peppermint candy, if desired. Refrigerate leftovers.
Whipped Cream Topping (optional):
In a medium mixing bowl, using an electric mixer, beat 1 cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff.
Spoon whipped cream on top of cake or individual servings, or use a pastry bag and decorating tip to pipe the whipped cream into decorative rosettes. Sprinkle each piece with about ½ teaspoon crushed candy canes.