I don’t know about you but alongside spending time with family, my favourite part of Christmas is the food! From something sweet for breakfast (lets be honest, it’s usually a selection box!) to turkey with all the trimming for dinner, as well as all the Roses, Celebrations & Heroes in between. But by the end of the day when bellies are full, there’s always room for one more thing; after dinner mints! And these Chocolate Peppermint Creams are the perfect home made festive treat that anyone can make.
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Super easy to make and delicious too, these Chocolate Peppermint Creams can go for any shape you fancy, if you want to make something extra festive! Not only that but you can also omit the peppermint if you’re not a fan and opt for your favourite fruit flavoured alternative. Both strawberry & orange work really well too.
Versatile & tasty. What more could you ask for to end the ultimate day of indulgence?
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Chocolate Peppermint Creams
PRINT RECIPEINGREDIENTS
- 1 Egg White
- 340 g Icing Sugar plus extra for dusting
- Peppermint Extract
- 250 g Dark Chocolate
INSTRUCTIONS
- Line a couple of trays with some grease proof paper and set aside.
- Whisk the egg white in a large bowl until fluffy but not stiff.
- Sift in the icing sugar into the egg white and mix until combined into a dough.
- Knead in the peppermint exact. I use about half a teaspoon but you can use as much or as little as you like.
- Take a small amount of the dough and roll into a ball. Place onto your pre-lined trays and gently press into a circle, about 5mm thick. Repeat until you have used all the dough.
- Transfer the tray to the fridge for a minimum of 2 hours or ideally overnight.
- To finish, break the chocolate up into a bowl and gradually melt in short bursts in the microwave or over a Bain Marie. Dip your peppermint creams in the chocolate, one at a time, and place back onto the lined trays.
- Return to the fridge for a few hours to set the chocolate.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
3 responses
I cannot wait to receive those wonderful old fashioned treats ❤️
Hi, Love all your recipes. Looking for some advice regarding your peppermint creams. Wondering how long they will keep in sealed bags. Thinking of making some for Xmas gifts.
These sound amazing .Once I buy some essence I’ll be giving them a go .
I was wondering if they could be made with coffee essence (for coffee creams !) any if you would need to vary the amount of essence used in the recipe ?