Nothing perks up plain chocolate like mint–unless you are my mother of course. This recipe from the Hershey’s 1936 Cookbook makes a great topping for chocolate cakes, stirred into a mocha or just off the spoon.
Marshmallow Peppermint Icing
2 tablespoons water
1/2 cup granulated sugar
1 egg white, beaten stiff
3/4 cup marshmallow fluff
few grains salt
1/4 tsp peppermint extract (I go with a bit more–closer to 1/2 tsp)
few drops red or green food coloring
Boil water and sugar together until it forms a soft ball in cold water. Slowly pour hot syrup over beaten egg white, beating constantly. Add marshmallow whip, salt, peppermint extract and food coloring. Beat until cool.