Feeds:
Posts
Comments

Posts Tagged ‘peppermint creams’

As promised, a follow-up…

A couple of months ago, I wrote a post on peppermint creams, and at the end of it mentioned that we were attempting to make our own mint extract.  We did this by filling a tall jar with fresh spearmint leaves and topping it up with vodka.

Here’s what the bottle looked like mid-January of this year:

It was left to brew in the pantry, over which time the spearmint leaves aged and darkened. I strained the extract and was quite surprised by the colour – it looks like dark brown, but is actually a very deep shade of olive green…

The extract is distinctly spearmint rather than peppermint, and a lot less potent than the commercial versions.  I had to use quite a bit to get the flavour I was after, which resulted in a softer filling that was a little harder to work.  Surprisingly, and happily, the fondant didn’t turn green, and the finished mint creams are delicious!

Read Full Post »

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…

Read Full Post »

%d bloggers like this: