Mint, I love it! Can’t get enough of the stuff, and around Christmas it becomes socially acceptable to have more of it (after eights, matchmakers, peppermint candycanes, Mojito’s-ok mojitos are whenever but drinking is more socially acceptable). So if you’re in need of an easy festive fix like me then peppermint creams are a quick and easy one.
250g Icing Sugar
1 Egg White
Peppermint Essence (not much)
Dark Chocolate – I used 70% cocoa as I’m not a massive fan of dark chocolate and didn’t want it too strong and I used 2/3rds of a bar and still had some left over.
Sieve the icing sugar into a bowl and add some of the egg white and a few drops of peppermint essence. Stir and add more egg white until you reach a play dough like consistency, have a cheeky taste of your mixture too and more essence if desired, I put a good little splosh in mine as like I said I love mint but you may want to be a bit more subtle (I’m not great at subtle).
Roll the mixture into small balls and slightly flatten into discs (bonus points if you bother to shape them), my mixture made about 18. Place on some baking paper out of the way.
In a separate bowl melt your dark chocolate, you can do this either the old fashioned way over a saucepan of boiling water (more washing up) or zap in the microwave. Because I’m lazy I zapped mine, it took probably 60 secs-80 secs stopping every 20 seconds to stir and ensure it didn’t separate.
Cover your peppermint creams in chocolate, I both smothered some and drizzled on others, depends on how much chocolate you want. Leave to set for a good 5 hours, I made mine in the evening and left overnight.
You can also leave the creams bare without chocolate too, I want to experiment with mine at some point with toppings etc and I’d love to hear/see anything you try!
Enjoy! As you can see, they met the toddler seal of approval.