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Peppermint creams
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Prep Time:
600 minutes
Cook Time:
5 minutes
Total Time:
605 minutes
Irresistible peppermint creams, perfect for dessert or gifting.
Ingredients:
  • 2 eggwhites, at room temperature
  • 600g icing sugar
  • 1/4 tsp peppermint essence
  • 400g good-quality dark cooking chocolate, melted
Instructions:
  • In a clean, dry bowl, whisk egg whites until frothy using a balloon whisk. Add icing sugar and peppermint essence, then stir with a wooden spoon until almost combined. Use your clean hands to bring the mixture together to form a ball.
  • Transfer the mixture to a clean surface lightly sprinkled with icing sugar. Knead until it’s smooth and not sticky. Add more icing sugar if needed. Place the mixture between two large sheets of baking paper lightly dusted with icing sugar. Roll it out to 1cm thickness.
  • Line 2 large, flat baking trays with baking paper. Cut rounds out of dough using a 3.5cm round cutter. Press leftover dough together and repeat. Place rounds on prepared trays and leave uncovered overnight, flipping them once, to let the peppermint creams dry out.
  • Dip each peppermint cream halfway into the melted chocolate, being careful not to use hot chocolate as it could melt the peppermint mixture. Place the peppermint creams back on the trays and refrigerate until the chocolate is set.

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