These treats are creamy, melt in your mouth and pretty to boot!
I tried two recipes for Peppermint Creams and after a little tweaking I’ve found my favourite combination of ingredients!
- 2 + 1/2 cups of Icing (Confectioners) Sugar
- 1 tsp peppermint essence
- 1/2 tsp vanilla extract (don’t be tempted to add extra you only want a subtle vanilla flavour)
- 1 egg white
- 5 tsp of double cream (about 20mL’s)
- 200g (7 oz) dark chocolate for dipping/decorating
1/ In a small bowl place the egg white, icing sugar, peppermint essence, vanilla extract and cream
2/ Gently mix until combined and you have a thick paste. If too runny add more icing sugar a tablespoon at a time
3/ If you’d like to colour your peppermint creams then add a little extra icing sugar (1 teaspoon should do it) and mix through before adding the food colouring. Mix in a few drops at a time of food colouring until you get the desired colour
4/ There are two options for shaping your peppermint creams:
Sprinkle icing sugar onto a flat surface. Roll the peppermint mixture out flat with a rolling pin. Use a small cutter to cut out rounds and place onto a grease-proof paper lined tray.
Alternately you can roll your mixture into a sausage between your palms (or onto your flat surface) and cut into small rounds. Squish them a little with your fingers to make them into perfect circles (or close to) and place onto the tray
For multi-coloured peppermint creams you can layer two sausages on top of each other before cutting
5/ Cover and leave to set for at least an hour
6/ To decorate. Melt the chocolate in the microwave and allow to cool for a moment before dipping your peppermint creams one by one in the chocolate. Place them back onto your tray to set. Use a skewer dipped in the chocolate to decorate the top if you like or use a teaspoon to drop chocolate on top of each sweet
The possibilities are endless!
Here’s are mine for Halloween. Minty Eyeballs?
…and pretty green, red and white for Christmas?