Peppermint Creams

Ingredients

  • 180ml condensed milk
  • 2 ½ tsp peppermint essence
  • 495g icing sugar
  • Approx 175g melted dark chocolate

Method

  1. Mix the condensed milk, peppermint essence and icing sugar in a large bowl. This will form a very stiff dough, which will require quite a bit of ‘working’ with your hands until it is smooth. Add additional icing sugar or milk to get the right consistency.
  2. With a rolling pin, roll out the dough about 5mm to 1 cm thick, dusting the rolling pin with sugar to prevent it from sticking.
  3. Cut out the shapes that you want . These can either be simple squares or use cutters to make different shapes.
  4. Set out the creams to dry on non-stick baking sheets. Let them dry for several hours on each side until they are firm enough to work with. This make take 12 hours.
  5. Once the creams have dried, pour the melted chocolate into a bowl. Drop in a cream, flip it over to coat and bring it out with a fork or spoon. Lay it on a baking sheet to set.
Arrange in a gift box or serve! Will keep in an air tight container for up to 2 weeks.

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