Dark Chocolate Peppermint Creams
Makes 20
These no-cook minty sweets, are another blast from the past! I’ve coated half of each in dark chocolate, but you can entirely cover them if you fancy.
My four year old loved the bright green of these and announced he’d be having them for pudding, the day we made them!
Ingredients:
250g icing sugar
1 egg white
Peppermint extract
Green food colouring (optional)
100g dark chocolate (gluten-free/dairy-free as required)
Step 1: Combine the icing sugar with a few drops of the peppermint extract and a drop of food colouring (if using) and slowly add the egg white, a little at a time, until you have a smooth pliable dough. You might not need the full amount of egg so just add this bit by bit.
Step 2: Roll the dough into a sausage shape and divide into 20 pieces.
Step 3: Have a lined tray ready, and then take each piece of dough and roll it into a ball before gently flattening it into a disc onto the lined tray. Once all 20 are made pop them in the fridge to firm up.
Step 4: After at least a couple of hours, melt the dark chocolate in a bowl in the microwave. Do this in 30 second bursts, stirring after each time until melted and smooth.
Step 5: Carefully dip each disc in the melted chocolate and replace on the lined tray. Return to the fridge to fully set.
Store in a sealed container in the fridge until ready to devour!
