Description
These easy, 5-ingredient Chocolate Peppermint Creams are perfect for serving with coffee after a festive meal or for packaging up for holiday gifting!
Ingredients
Scale
- 1 large egg white
- 1/2 tsp American-style peppermint essence
- 150g (5 1/4 oz) icing (confectioners) sugar, plus extra for dusting
- 120g (4 1/4 oz) 70% dark chocolate
- 1 candy cane
Instructions
- In a large bowl, whisk together the egg white and peppermint essence until light and frothy.
- Sift the icing sugar and gradually stir it into the egg white to form a thick, malleable paste – you’ll need to knead in the last 1/4 or so by hand. Knead in the bowl until smooth.
- Turn the fondant out onto a clean surface dusted with more icing sugar to prevent the paste from sticking. Roll out the fondant to just shy of 1 cm thickness and cut out rounds with a small cutter or glass – I find the larger side of a cocktail jigger is the perfect size. Transfer to a baking parchment lined sheet, bringing the fondant together and re-rolling until you’ve used up all the scraps.
- Leave the peppermint creams to set for 1 hour, then flip them to dry the other side. leave to set overnight.
- Melt the chocolate (see note), tempering if desired.
- Dip each peppermint cream carefully in the chocolate, allowing as much chocolate as possible to drip back into the bowl for the thinnest finish possible, and set aside on either a wire rack spritzed with neutral oil to prevent sticking, a silicone baking mat, or a clean sheet of parchment paper.
- Bash the candy cane into small pieces in a mortar and pestle, and decorate the top of each peppermint cream.
- Allow the chocolate to set before serving.
Notes
I melt my chocolate broken up in a heatproof bowl set over a simmering saucepan of water, the water never touching the base, stirring occasionally until liquid.