Chelsea Trusted 135 Years SPOT

Chocolate Peppermint Creams

By Chelsea Sugar
Chocolate Peppermint Creams
30 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 24 hrs 25 mins
  • Cooking time
  • Serves

    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.

If you like this recipe you may love these


Average Rating
(2 reviews)

Very nice. Love it.

image description

So good for after dinner mints! Who can resist them?!

Load More

Products used in this recipe

Sign in