Peppermint Extract in Chocolate
I am fairly new to cooking so I'd like some advice. I'm making a flourless chocolate cake for Christmas and want to glaze it with a peppermint flavored chocolate glaze.
For my glaze I use about 6 ounces of bittersweet chocolated and a tablespoon and a half of butter melted and mixed together in a double boiler. About how much peppermint extract should I add to give it a definitive yet not overwhelming peppermint flavor? My guess is about a quarter teaspoon but the might not be enough.