peppermint creams - these are easy peasy and taste really cool and made extra special and extra fun to make with the drizzled chocolate...
makes about 20 using a 5cm/ 2inch round cutter. also you will need to make them a day before you want to give/ eat them!
1 large egg white
450g/ 1lb icing/ confectioner's sugar
few drops peppermint oil
for the drizzled chocolate topping:
100g/ 4oz of your favourite chocolate, i used dark
few drops of peppermint oil
beat the egg white with a fork until frothy.
add the icing sugar a spoonful at a time until a soft and not sticky anymore, dough is formed (you may not need all the icing sugar).
work in a few drops of the peppermint oil with your (clean) hands to taste.
dust a work surface with icing sugar and roll out (dust the rolling pin with sugar too) to 6mm/ 1/4inch thick,.
cut into rounds and lay onto a baking sheet lined with baking parchment dusted with icing sugar.
melt the chocolate until very runny - either in a microwave or in a bowl set over barely simmering water - adult - may need your help for this hot water bit!. Then when it is all melty and runny, stir in a couple of drops of peppermint oil.
with a teaspoon allow the chocolate to dribble and scribble all over the creams... i then sprinkled a little edible glitter over as extra wintery sparkle effect.
leave then to dry out over night - the creams will go hard but still have the soft smooth minty creaminess as you bite into them.
pack into bags with a hand written tag.
1 large egg white
450g/ 1lb icing/ confectioner's sugar
few drops peppermint oil
for the drizzled chocolate topping:
100g/ 4oz of your favourite chocolate, i used dark
few drops of peppermint oil
beat the egg white with a fork until frothy.
add the icing sugar a spoonful at a time until a soft and not sticky anymore, dough is formed (you may not need all the icing sugar).
work in a few drops of the peppermint oil with your (clean) hands to taste.
dust a work surface with icing sugar and roll out (dust the rolling pin with sugar too) to 6mm/ 1/4inch thick,.
cut into rounds and lay onto a baking sheet lined with baking parchment dusted with icing sugar.
melt the chocolate until very runny - either in a microwave or in a bowl set over barely simmering water - adult - may need your help for this hot water bit!. Then when it is all melty and runny, stir in a couple of drops of peppermint oil.
with a teaspoon allow the chocolate to dribble and scribble all over the creams... i then sprinkled a little edible glitter over as extra wintery sparkle effect.
leave then to dry out over night - the creams will go hard but still have the soft smooth minty creaminess as you bite into them.
pack into bags with a hand written tag.
These sound delicious and a brilliant gift. Merry Christmas!
ReplyDeleteFelicidades ,Claire en el próximo año.
ReplyDeleteYa tengo en marcha de nuevo la Pixie Moon .Con la traducciín de mi hija Mercedes va saliendo.
Gracias pot todo.Magdalena