Homemade Peppermint Creams.
After the festive season it is inevitable you have mounds of chocolate left overs, and what ever you have planned for the New Year, most of us are usually planning to diet ready to look semi acceptable in our summer bikini's, looking like a beached whale is something all of us try to avoid as much as possible during the summer months - but this is the time of the year for comfort food and baggy jumpers. So as we nearing the New Year why not try and make these delightful Peppermint Bites. And girls don't blame me if those skinny jeans are a little tight, there is plenty of time until you have to unleash those figures to the world.
1 can sweetened condensed milk
5 1/2 cups icing sugar, sifted
1 tablespoon peppermint oil
3 cups any chocolate left overs, dark, milk which ever you prefer
Add condensed milk, two cups of icing sugar, and peppermint oil to a large mixing bowl. Combine all the ingrediants together until mixed in well - you can use a mixer for this but i prefer to do it by hand, Add more icing, 1/2 cup at a time, until the dough is stiff but still malleable.
Roll 3/4″ balls of dough between the palms of the hands.
Press each ball down slowly and set the flattened disk on a flat cutting board or plate. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, it's time to prepare the chocolate coating.
Over a pan of simmering water melt the chocolate in a bowl this is known as a bain-marie.
Place a cream on the prongs of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the cream before setting each one on top of parchment paper.
Allow the chocolate coated peppermint creams to completely set. This can be done quicker by placing them in the fridge. The peppermint creams are ready when they are dry to the touch.
Laurie Rose x
Laurie Rose x