Chocolate Peppermint Creams

Prep Time: 30

Cook Time: 4

Want cups or a different batch size? Use the controls below to switch between Metric (UK) and Cups (US) measurements, or adjust the Servings above to change the ingredient quantities. For the most accurate results, I recommend using grams and a digital scale. Serving adjustments are calculated automatically, so you may see some uneven quantities, like half of an egg. Baking times and tin sizes are based on the original recipe and may also need adjusting if you change the quantities.

INGREDIENTS

Metric (UK) • Cups (US)

1 Free-range Egg White (at room temperature; see Egg Size note below)
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.

RECIPE NOTES:

Egg Size:

When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.

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Nutrition information is provided as a guide and is based on automatic calculations. Actual values may vary depending on the ingredients and brands used, how the recipe is prepared, and individual portion or serving sizes.