FROZEN PEPPERMENT PATTY

Chef’s Line            vanilla crème                                         2#

                               Peppermint extract                                 1tsp

                               Green food coloring                               3 drops

                               Dark semi sweet chocolate                     8oz

Method: heat crème in a double boiler to 140 degrees; add extract and food coloring mix well. Pour into 2oz round molds and freeze. Melt chocolate and temper. Remove the frozen crème from the mold dip in chocolate to coat, return to freezer until ready to serve.

Yield: 8 servings/ 2- 2oz patties per serving