Summary

Ingredients

• 2 ½ dl cream
• 200 g chocolate, white
• 3 tablespoon syrup (peppermint syrup)
• 2 sheets gelatin
• some bonbon (s) (peppermints), chopped

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Instructions

1. Heat half of the cream over medium heat, do not boil. Add the chocolate and let it melt slowly, then add the syrup, stir and let cool.
2. Whip the second half of the cream until stiff and add the softened, well-squeezed gelatine to the cream and fill it into 6 small dessert shot glasses.
3. Chill for at least 3 hours and decorate with the chopped candy as desired.