I made a batch of these the other day – they are delicious and really easy to make. The amounts given here are a little vague as a lot of it will be down to personal taste. This recipe makes about 30 or so but the number can vary depending upon how big you make each sweet. They are very sweet so I tend to make them a little smaller for a bite-sized hit of sweet, pepperminty goodness!
425g of icing sugar
1 egg white
Juice of half a lemon
Peppermint flavouring (it really is up to you how much you use – I tend to drip it in, mix it and then taste regularly until I’m happy with the flavour. That’s my excuse and I’m sticking to it!)
Green food colouring (This is optional – I think that they look good as a slightly pale green, however if you leave them white then they will contrast more with the dark chocolate.)
1-2 tablespoons of double cream (because there aren’t *quite* enough calories with just the icing sugar alone! 😉 )
3-4 squares of dark chocolate – less of you are drizzling, more if you’re dipping
Whisk the egg white in a large bowl until stiff peaks form.
Slowly whisk in the lemon juice, peppermint flavouring, food colouring, cream and icing sugar until a thick paste is formed. (This takes a fair bit of work and the icinig sugar does go everywhere! Expect everything to be covered in a fine layer of dust by the time you’ve finished!) You may need to add a little more icing sugar if your paste isn’t thick enough – it shouldn’t be too liquidy.
Dust a surface with icing sugar and roll the paste into a long sausage-shape, palce on a piece of greaseproof paper and pop in the fridge to chill for an hour or so. (this isn’t essential but I find that it makes the paste easier to work with.
Once the paste has chilled emove it from the fridge and cut it into shape. How you do this is pretty much up to you. Some recipes suggest rolling it out flat and using a small pastry cutter to make the shapes, personally I favour taking the long sausage shape that you already have and slicing into round, bite-sized morsels.
Lay the cut creams out on a large sheet of greasproof paper.
Melt the chocolate and then either dip the creams in the chocolate until they are half coated, or, drizzle the chocolate over the laid out creams using a teaspoon.
Personally I favour drizzling rather than dipping, partly as I think that it looks better and partly because it involves less handling of the creams.
Once you have applied the chocolate pop them back in the fridge to set the chocolate.
Delicious. I took ’em into work and my colleagues loved them!