Delicious little peppermint patty sweets, pressed with a fork and dipped in dark chocolate. Peppermint Creams make an excellent homemade gift.
I will level with you. Chocolate and mint is not a combo I love. I mean, I don’t hate it. And when I do have it I’m always somewhat pleasantly surprised. Like with these Peppermint Creams! However, I do still have this mental block that mint chocolate is like mixing perfectly good chocolate with the taste of toothpaste. I didn’t say it was logical, just that it’s a thought I’ve never been able to shake.
My kids on the other hand…they love themselves some mint chocolate, in all it’s toothpaste-y glory! Peppermint Slice is always a big hit in our house. In fact, it’s always the biggest hit at any bake sale I make it for too. Maybe I am in the minority in my mint chocolate madness…?
Well, why bring you all another mint chocolate recipe if I’m not that big on the flavours, I hear you ask.
Like many recipes here on Baking with Granny, peppermint creams hold a bit of nostalgia for me. I can’t recall exactly where I first made them but I can remember I was quite young. I think it was possibly at Brownies, or even Rainbows; or maybe just primary school. Either way, I was a young girl and we were making peppermint creams as part of some learning activity.
It was a form of baking (without actually baking) and having already been surrounded by Granny’s baking skills and knowledge my entire life up until that point, I of course aced it. someone I remember as there was few things at school I ever really aced.
Since then, I’ve always remembered how easy, fun and yes [despite my odd toothpaste-associating brain], delicious, peppermint creams could be. And of course my kids love them too, having now shown them how to make them. In fact, I think John ate about 90% of these ones himself!
Ingredients:
Icing Sugar
The ingredients for peppermint creams are really quite simple. The biggest part that makes up these little peppermint patties is the icing sugar. You can’t really substitute for an alternative sugar in this recipe – you really need a sugar as fine as icing sugar for them to come together. (Although it is sometimes called powdered sugar).
Egg White
The other main competent in this peppermint creams recipe. You want to whisk up your egg white until fluffy, before stirring together with your icing sugar. That will give you your dough.
I have only ever used fresh egg whites whilst making peppermint creams, but presumably the powdered or refrigerated kind would be just as good. Try to ensure you use free-range eggs though, where possible.
NB. This recipe does involve using a raw egg. As such, I would always recommend exercising caution, particular if you are serving to young children, pregnant people, or anyone immunocompromised.
American Peppermint Extract
The secret ingredient to make your peppermint creams as minty as you desire. When it comes to peppermint extract, Granny always stipulates one thing – “use American peppermint.” Apparently it gives the best flavour.
Green Food Colouring
Purely optional but for me, I like my peppermint creams to have a slight hue of colour. You can of course leave them white too – you do you.
If like me you like a little colour in your life, opt for a gel food colouring. The colour pay-off is unmatchable, and it won’t affect the overall texture of your peppermint creams dough, like a liquid food colouring may do.
Dark Chocolate
Again, somewhat optional. You can simply make peppermint creams and leave them as they are. I like to dip them in a little dark chocolate. You could even use milk or white chocolate, if you prefer.
Granny's Top Tips
• If you have one of those wee electric milk frother whisks (that you bought to make fancy coffees but that really just sits in a drawer…), those are perfect for whisking your egg white.
Love this? Try this:
Peppermint Creams
Ingredients
- 1 Egg White
- 325 g Icing Sugar ((plus extra for dusting))
- 1-2 tsp Peppermint Extract
- Green Food Colouring ((optional))
- 100 g Dark Chocolate
Instructions
- Line a couple of baking sheets with some grease proof paper and set aside.
- Whisk the egg white in a large bowl until light & fluffy, but not stiff.
- Sift in the icing sugar into the egg white. Add the peppermint extract and food colouring (if using,) and mix until combined into a dough. You may need to use your hands to bring the dough together.
- Take a small amount of the dough (about 1-2 teaspoons) and roll into a ball. Place onto your pre-lined trays and gently press with a fork. Repeat until all your dough is used - you should get around 20, depending on the size of your peppermint creams.
- 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 halfway into 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.
7 Responses
This is the same recipe I use but I roll mine out and cut them out with a metal top from a cordial bottle .It’s a good recipe …Thank You .
I made these this yesterday morning as per the recipe no changes and they are perfect using 1.5 teaspoons of essence.
Thank you for the recipe
Excellent! Batch made (although I put the dough in the fridge then tried to roll and cut after, won’t do that again!) Put into wee Xmas bags for neighbours. Husband tested and assured me just minty enough to not be toothpaste
This is the same recipe I used to make with my mum, way back! These were an absolute luxury back then and saved for very special occasions. A great Xmas treat and I am making some for New Year
It’s a question please if that’s ok. ? Can I change the peppermint for an orange to make orange creams or is that a different recipe? Thanks x
Absolutely, Roslyne! I would skip the green food colouring though, and use an orange one in that case ;)
I was just wondering how long these would keep for?