Chocolate Peppermint Creams
Ingredients
- 1 Egg white
- ½ small Lemon - juice
- 1 tsp Peppermint extract
- 450 - 500 g Icing sugar
- 200 - 250 g Dark chocolate
- 25 g Butter* (salted or unsalted) - optional
Accompaniment
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Description
A homemade after dinner mint! Can also be made without the chocolate. Really easy to do - great for children. A bag of these makes a lovely easy gift.
Method
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1
Whisk the egg white, lemon juice and peppermint extract together with a fork until foamy.
Sift in the icing sugar, a little at a time, whisking or stirring with a spoon after each addition. Keep adding icing sugar until you get a fairly stiff paste.
Dust the worktop with icing sugar and roll out the paste to 3-4mm thick.
Using a small cookie cutter or similar (I use a round one, 48mm and get about 30 peppermint creams, but you can use any shape or size), cut out shapes and place them on a tray or plate lined with baking paper. Put them in the fridge for 2 hours to set hard.
Melt the chocolate (and butter if using*) in a bowl over a pan of simmering water, or in a microwave. With the help of a cocktail stick, if needed, dip the peppermint creams into the melted chocolate or use a spoon to cover them. You can coat them fully or just half dip them. After coating each one, put them back on the paper and back in the fridge for about an hour to set.
Chef's Tips
*The butter makes it a little glossier, and a little softer, so the chocolate does not crack as easily when hard. Good result with or without.
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