Ingredients :
- 6 squares Unsweetened Chocolate
- 1 Stick butter
- 3/4 Cup Heavy Cream
- 3 Tbsp Vanilla Essence
- 8 oz Splenda
- 1/2 Tsp Peppermint Extract
Method :
- Melt butter on low heat, add chocolate. After melted, remove from heat and stir in cream, vanilla, peppermint and Splenda. Mix until all is dissolved.
- Pour mixture into 8x8" pan that is lined with parchment paper. Freeze for 2 hours.
- Take out of freezer, cut with a knife into 64 squares.
- Keep stored in freezer.
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