As i said in an earlier post, we made chocolate covered peppermint creams for the after dinner mints for our meal last weekend and i promised you i would post the recipe.
The very first time i made peppermint cream i was about 11 years old and it was in what was then called a home economics class. We made the usual things like fruit salad and we learned how to boil an egg, but we all got most excited when we made the peppermint creams!
The old way of making them required the use of raw egg white and this has since become a little controversial….to use raw egg…or to not use raw egg….that is the question.
Well apparantly there is a very small chance of the sweets containing salmonella if raw egg is used and when i googled it, it seems that the elderly, those with low immunity orgeneral illness, women who are pregnant and little children are most susceptible. So just to take no chances i opted to make the safer version of peppermint creams…which required the use of only 4 ingredients (3 if you don’t want your mints covered in chocolate).
I doubled the recipe below and ended up with a serious batch of peppermint creams ….which were all eaten by the evening.
- 200 grams of icing sugar
- 1/2 to 1 tsp of peppermint essence or oil (i used oil)
- 3-4oz (weighed) of plain chocolate
- 3-4 tbsps of cold water
- Place sieved icing sugar in a bowl.
- Stir in the water and the peppermint oil/essence until you have a very stiff paste.
- Roll into balls.
- Put them on to a piece of baking paper and flatten them.
- Refrigerate for about an hour.
- Melt the chocolate (i place the chocolate in a bowl and place that over a small saucepan of simmering water, until melted).
- Remove the mints from the fridge.
- Dip them one by one in the melted chocolate and then place them back on the baking paper.
- Pop them back into the fridge until the chocolate hardens.