Chocolate Mint Creams is a traditional British recipe for a classic sugar-paste candy coloured green, red or plain and flavoured with peppermint that are half dipped in chocolate and which makes an excellent treat for Easter or Christmas. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Mint Creams.
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These make excellent gifts or treats for Easter or Christmas.
Chocolate Mint Creams: A British recipe for a sugar-paste candy coloured green, red or plain and flavoured with peppermint that are half dipped in chocolate and which makes an excellent treat for Easter or Christmas.
Ingredients:
1 egg white
225g (8 oz) icing sugar, sifted
1 tsp peppermint essence
a few drops of green food colouring
a few drops of red food colouring
225g (8 oz) milk chocolate or plain chocolate
Method:
Place the egg white in a bowl and gradually stir in 165g (6 oz) of the icing sugar until the mixture is stiff.
Knead in the remaining sugar to form firm paste, adding peppermint essence to taste.
Divide the mixture in three equal portions and add a few drops of green good colouring to one and few drops of red food colouring to the other (leave the third plain).
Dust a work surface with icing sugar and use to roll out each sheet of sugar paste until quite thin (about 5mm [1/4 in]). Cut into 3.5cm (1/2 in) rounds with a fluted biscuit (cookie) cutter. Transfer to a baking tray lined with greaseproof paper and set aside to dry over night.
The following day, chop the chocolate, place in a heat proof bowl and melt either in a microwave or over a pan of barely-simmering water. Dip half of each peppermint cream in the chocolate then set aside on a wire rack to set.
