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…
Fig Jam and Lime Cordial 
Let me know how this goes…I’m looking forward to having my mint grow back once winter is done and dusted. Love these…I need to learn how to temper chocolate!
Oz, will keep you posted. Yes, you need to learn to temper chocolate, because I can only begin to imagine what you could do with that knowledge! :)
These look fantastic Celia. I am with Pete on the inedible commercial ones, but I do sometimes like the Mint Slice biscuits – mainly because it is dark chocolate with the mint. I don’t know what filling they use in the commercial ones – something odd and pastey. Clag? Your version sounds lovely with real cream.
And I am impressed with the home made mint extract. I will be interested to hear how it goes as well. By the way, my vanilla extract that I made about four and a half months ago after you wrote a post on it is brewing nicely but still has a definite alcohol taste – does this go away eventually or have I just not put in enough vanilla beans?
SG, your vanilla extract will always have an alcoholic taste (as it’s pure vodka), but it should be a vanillary vodka taste! By now it should be dark brown and smelling divine.. :)
These mints are wicked – though I’ve been wondering if I make the fondant with other flavours as well…
Celia
Hey Celia, Great post! Do you think I can make the mint cream filling with a hand mixer??
Gillian, yes, I think so. The fondant is quite soft when its finished. It’s a bit like making peppermint frosting and then dipping it in chocolate… :)
I’d love any suggestions you have on playing with the basic fondant recipe – I was thinking it might even make a pipeable filling for the inside of moulded chocolates? What do you think?
I used icing sugar mixture instead of pure icing sugar, because some of the recipes I’d read said “confectioners sugar” which is icing sugar with starch (cornflour or tapioca – mine used the latter). It might work though with pure icing sugar, but it can be a pain to sift such a large amount! Much easier to sift the IS mixture. :)
I’ve made mint fondant and piped it into chocolate before and it works really well. But it was very soft. I bought a tub of findant too but what I would like is a firmer consistency … just like the roll you have in the photo … slice/use mini cookie cutters and dip.
I must post how I made the fondant … maybe I just didn’t work it enough. It was hard work!
Orange flower water and rose water, both of which I bought this year for panettone making have a ‘ do not sell to minors’ sticker on them because they are full of alcohol! You could have a go at making those too! :)
My vanilla extract bottle is always full, Brian keeps topping it up whenever I use a bit. It’s been brilliant. Much nicer than shop bought stuff.
Good suggestion, Jo, but I can’t get either of those flavours past Pete! He’ll eat turkish delight, but only barely! But I’m thinking maybe some liqueurs might be the go…
So glad to hear the vanilla extract has been a hit! :)
This looks great — I’m going to try it in the shop.
For the softness of the fondant, it might be better to spread it out flat, and then put a “foot” on it by spreading a thin layer of tempered chocolate over it, and then cutting it into pieces. Then put the chocolate side on the fork to dip it, and the fork won’t go through the soft fondant.
That’s what we do with the chocolate ganache when we dip truffles.
Brian, a tip from the expert, thank you! But how do you stop the chocolate cracking when you cut it into pieces? I’m going to check out your website again.. :)
Oooh, I didn’t realise you had a blog – http://chocolating.wordpress.com/. I’ll be checking in regularly from now on.. :)
The chocolate is going to crack a bit, but it will still stick to the peppermint cream and form a solid base to support the fork. The trick is to make the layer of chocolate very thin, but thick enough to hold the fork and not so thick that it splits across the wrong way when you cut it. (We cut our truffle ganache on a guitar cutter so all the cuts are made at once.)
Many thanks, Brian, I’ll give it a go next time. It would be lovely to be able to make our own mint slices! :)
Your truffles look wonderful, btw, and I’m astonished by your selection of flavours – I have never ever heard of a beer truffle before! :)
Homemade mint extract. You are my new hero.
Thanks Bruce! Not sure how it’s going to work yet, it’s going quite green…
Oh, and this is the only knitting on my blog, but we’re inordinately proud of it.. :)
So, how did your home made mint extract go? I am wondering if you crushed the leaves to release the oils to infuse in the liquid portion! Let me know Mark Peters
Mark, I didn’t crush the leaves, just stuffed as many into the jar as would fit. The extract was very nice – I wrote a follow-up about it here:
https://figjamandlimecordial.com/2010/03/20/spearmint-creams/
No idea how long it will keep for, haven’t used it since. :)
I’m going to have a go at these when I get back to Brisbane. I’ll have to make them when I have people coming over or I know I will gobble the lot.