Stinger Peppermint Cremes |

Stinger Peppermint Cremes

— Ingredients:

12 Honey Stinger Chocolate Waffles, removed from wrappers

1 cup Whipping Cream

1 tsp sugar

½ tsp peppermint extract

¼ cup crushed candy cane


Heat oven to 300°. Place waffles on upside down muffin pans and carefully transfer into the oven for approximately 5 minutes, until softened. Remove from the oven and carefully press the waffles between the inverted slots on the muffin pan to form a cup shape. Allow to cool in place to preserve the shape.

Meanwhile, whip cream with sugar and extract with a mixer until medium peaks form. Transfer to a pastry bag and pipe into cooled waffle ‘cups’. Garnish with crushed candy cane and serve immediately.

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