Recipe of the Month: Peppermint Creams
- Kayli Liebenberg
- 4 hours ago
- 1 min read
Makes 20
1egg white
250g icing sugar
1⁄2tsp peppermint extract
250g dark chocolate
Whisk the egg white in a large bowl until fluffy but not stiff. Sift in half the icing sugar. Gradually mix in the peppermint extract and the remaining icing sugar to form a firm but pliable dough. Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs. Place the discs on a tray lined with baking parchment.
Next, tip the chocolate into a bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 minutes then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the lined trays and refrigerate for 3-4 hours or overnight.