These peppermint creams are simple to make and very moreish! Pete, who isn’t a fan of the commercial version, has eaten ten of these today…
I altered the original recipe slightly to simplify the handling of the peppermint cream and dipped the centres in tempered chocolate rather than the chocolate and shortening mixture specified. The original recipe is here, if you’d like to cross-refer to it.
- 375g sifted icing sugar mixture (confectioner’s sugar)
- 25g softened unsalted butter
- 2 teaspoons pepermint extract
- ¼ teaspoon vanilla extract (I used homemade)
- 60ml heavy cream
- tempered dark chocolate, for dipping (I used a mix of Callebaut 54% and 70%)
1. In a stand mixer, combine the sifted icing sugar mixture, butter, extracts, heavy cream and mix on low speed until combined, then beat at medium until the mixture is well blended and creamy.
2. Shape the mix into a long thin log (mine was about 2.5cm/1″ thick) and wrap in parchment paper, twisting the ends to seal. Chill in the fridge for about an hour.
3. Unwrap the log and slice it into thin discs. Lay these out on a tray lined with parchment paper and return them to the fridge while you temper your dipping chocolate according to the instructions here.
4. Dip the peppermint centres in the chocolate and allow them to set on a tray lined with parchment paper. Store the finished chocolates in the fridge and try not to scoff them all at once!
. . . . .
I used up all my mint extract on the first batch of chocolates, and rather than buy more, I thought it might be nice to try and make some at home.
I’ve packed a sterile jar with as many washed spearmint leaves as possible, then topped it up with vodka. The plan is to let this “brew” in a dark cupboard for a couple of months, after which time I’ll strain out the leaves. It certainly looks promising – it’s only been a couple of days, but the vodka is already picking up the mint flavours. I’ll let you know how it goes…