Homemade Peppermint Creams
These homemade peppermint creams are a delightful sweet treat, coated in rich dark chocolate. Perfect as a festive gift or after-dinner indulgence!
Equipment
- Fork
- greaseproof paper
- mixing bowl
- sharp knife
- wooden spoon
Ingrediënten
- 1 large egg white
- 350 g icing sugar sifted
- 3 drops peppermint oil
- 150 g dark chocolate
Instructies
- Crack the egg white into a mixing bowl and whisk with a fork until frothy.
- Gradually sift in half of the icing sugar, stirring with a wooden spoon.
- Add the peppermint oil and continue to add the remaining icing sugar, mixing until a smooth, firm paste forms.
- You may not need all the icing sugar.
- Roll the paste into a long sausage about 3 cm in diameter, then cut into 1 cm slices.
- Place the peppermint creams onto a tray lined with greaseproof paper and let them dry in a warm place for 24 hours.
- Once the sweets have dried, break the chocolate into a heatproof bowl and place it over a pan of simmering water to melt.
- Remove from the heat.
- Dip half of each peppermint cream into the melted chocolate and place back on the greaseproof paper to set.
Notes / Tips / Wine Advice:
Serving Tip:
Package in decorative boxes or jars for a festive homemade gift.
Wine Advice:
Pairs well with a dessert wine like Port or a minty cocktail such as a Grasshopper.
Nutritional Information
Calories: 90 kcal | Carbohydrates: 18 g | Protein: 0.5 g | Fat: 2 g | Fiber: 0.5 g | Sugar: 17 g | Salt: 0 g
