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After Dinner Chocolate Peppermint Creams

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes (plus setting time)
  • Yield: Makes Approx. 22
  • Category: Christmas
  • Cuisine: American
  • Diet: Vegetarian


These easy, 5-ingredient Chocolate Peppermint Creams are perfect for serving with coffee after a festive meal or for packaging up for holiday gifting!


  • 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


  1. In a large bowl, whisk together the egg white and peppermint essence until light and frothy. 
  2. 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.
  3. 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. 
  4. Leave the peppermint creams to set for 1 hour, then flip them to dry the other side. leave to set overnight.
  5. Melt the chocolate (see note), tempering if desired. 
  6. 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. 
  7. Bash the candy cane into small pieces in a mortar and pestle, and decorate the top of each peppermint cream.
  8. Allow the chocolate to set before serving.  


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.