Homemade Peppermint Creams
Why buy after dinner mints when you can impress your dinner guest by presenting them a plate of homemade Peppermint Creams instead. Much more impressive! And lets all be honest if we are hosting a dinner party we all want to show off a little and these homemade peppermint creams will help.
Are you are looking for a recipe that is so easy that you can get the kids involved with it in the kitchen? Yes? Then this is the one for you. I made these as a kid and we used to make them in all shapes and sizes. All you need is a few cookie cutters. They also make good Christmas treats if it’s that time of the year. I like these so much I don’t see why I should wait till Christmas.
Fun To Make
But they are fun for kids to make, I really enjoyed making them. My favourite part was always the dunking them in the chcolate. Here I have drizzled the chocolate over the mints but you can dunk them whole or even just half of them, that will if nothing else help on the mess front! You can use Milk, dark or even white chocolate. I have gone for the classic dark chocolate here, I really like the slight bitter flavour of the chocolate with the sweet mint of the sweets. But it really is down to personal preference.
*The measurement in cups is a guide this recipe was made using metric weight*
- 1 egg white
- ½ lemon - juice only
- 2 teaspoons peppermint extract
- 425 grams Icing sugar (Confectioners sugar) plus extra for dusting, (3 and ¾ cups)
- 165 grams dark chocolate chopped up, (1 cup)
- green food colouring (optional)
- Whisk the egg white in a large bowl until it forms stiff peaks when the whisk is removed.
- Carefully whisk in the lemon juice and the peppermint extract.
- Sift the icing sugar and mix into the egg whit mixture until a smooth paste has been formed.
- Add a few drops of green food colouring in. I used a paste colouring and only a little, as I wanted a light green colour. This step is not necessary as it is perfectly acceptable to have white mints.
- Tip the paste out onto a work surface, which has liberally been dusted with icing sugar and roll out thinly.
- For basic round mints choose the size cutter you want, I used a 5cm/2inch cutter. But any shape can be used. Dip the cutter into the icing sugar before cutting the shape, as this will help the mint not to stick.
- Place them on a baking tray covered with parchment paper and chill in the fridge for 1 – 2 hours or until they have set.
- Once set, melt the chocolate in a bowl in the microwave at 50% power for 30 seconds at a time. Or in a double boiler, whichever method you are happy with.
- Now you can dip, sprinkle or drip the chocolate on, if you are working with kids this can be the real fun part, let their imagination run a little and paint faces! I just dipped a spoon in the chocolate and drizzled it over the mints.
- Again, chill the peppermint creams until they have fully set. About another 30 minutes, then serve.