Peppermint Ice Cream Confection

Heat the whipped cream over low heat to about 75 degrees. Break the chocolate into pieces and let them melt in the whipped cream while stirring. Remove the whipped cream from the stove. Melt the butter in small pieces in the chocolate cream, then fold in the liqueur. Season the cream with the peppermint oil and refrigerate for 45 minutes. While in the refrigerator, heartily stir the crem every 15 min. Put the cream into a piping bag with a small nozzle and pipe it decoratively into the metal sleeves. Cut the candied angelica into 30 small diamonds and decorate each praline with them. The confectionery until serving in the refrigerator or possibly – even better – put in the ice cube tray.

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