Chocolate Peppermint Creams
By Chelsea SugarPage views: 34500
-
3 reviews
-
Difficulty Easy
-
Prep time 24 hrs 25 mins
-
Cooking time
-
Serves
30
2 cups Chelsea Icing Sugar
1 tsp strained fresh lemon juice
2 tsp water
1 egg white (size 7), lightly whisked
1 tsp peppermint essence or oil
a few drops green food colouring (optional)
1 x 375g packet dark chocolate melts for dipping
Mix the Chelsea Icing Sugar, lemon juice, water, egg white, peppermint essence and food colouring to make a smooth pliable mixture. Roll into 2 long sausages, rolling out on an Icing Sugar dusted surface. Slice into little rounds the size of a 20c piece. Flatten slightly and press with the back of a fork. Leave the peppermint creams to dry out thoroughly in a cool place for 24 hours. They can be eaten plain like this, served with coffee or they can be dipped in melted chocolate. Follow melting instructions on the packet and dip the chocolates using a chocolate dipping fork. Allow to set on a sheet of tinfoil or non stick baking paper.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating