Peppermint Creams Melt-in-Mouth (Printable)
Delicate, melt-in-the-mouth peppermint sweets with a refreshing flavor and optional dark chocolate decoration.
# What You'll Need:
→ Base
01 - 2 3/4 cups (350 g) icing sugar, plus extra for dusting
02 - 1 medium egg white (or 2 tablespoons aquafaba for vegan alternative)
03 - 1/2 teaspoon peppermint extract
→ Optional Decoration
04 - 2.5 oz (75 g) dark chocolate (minimum 70% cocoa), melted
# Directions:
01 - Sift the icing sugar into a large mixing bowl.
02 - Add the egg white or aquafaba and peppermint extract, mixing with a wooden spoon until a stiff, smooth paste forms.
03 - Dust a clean surface with icing sugar, turn out the paste, and knead gently until smooth.
04 - Roll the paste to approximately 1/2 inch thickness.
05 - Using a small round cutter about 1 1/4 inch in diameter, cut out circles and place on a baking tray lined with parchment paper.
06 - Let the shapes dry at room temperature for at least one hour until firm to the touch.
07 - Dip half of each piece in melted dark chocolate and return them to the tray to set.
# Cooking Tips:
01 -
- They melt on your tongue in seconds, leaving just cool peppermint behind.
- No oven, no fuss, just your hands and a bowl.
- Perfect for wrapping in cellophane and giving away without looking cheap.
- You can make them as minty or as mild as you like.
02 -
- Do not add too much peppermint extract at once, I once made a batch so strong it burned my throat and I had to throw them out.
- If the paste feels too sticky, knead in more icing sugar a tablespoon at a time until it behaves.
- Let the creams dry completely before dipping in chocolate or the coating will slide right off.
03 -
- Use a pizza cutter to slice the rolled paste into squares instead of circles if you want to save time and avoid offcuts.
- Chill the dipped creams in the fridge for 10 minutes to set the chocolate faster and give it a glossy finish.
- If the paste dries out while you are working, cover it with a damp tea towel to keep it soft.