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chocolate peppermint creams prep time: 20 min

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1 egg white pinch of cream tartar
1 tsp. of peppermint essence
8 oz. of icing sugar (sifted)
3 tbs. of heavy cream (optional green food coloring to achieve color small amount)
4 oz. plain or dark chocolate

Whisk egg white until softly peaking and add cream of tartar and peppermint essence
Add sifted icing sugar a little at a time with 1 tsp. of cream until mixture becomes stiff and hard to work
Add green food coloring if using and turn out on to a surface lightly dusted with sifted icing sugar.
Knead the mixture until smooth and pliable.
Roll out to 1/2 in. thick
Use a small cutter to cut out the shapes and place onto a non-stick baking or greaseproof sheet and leave lightly covered, overnight
Stir the melted chocolate until smooth, then half dip the creams into the chocolate, leaving them over the bowl for a few seconds to allow the excess chocolate to drip back.
Place each on a non-stick baking paper or greaseproof paper until set.

: You can vary the flavor of the fondant cream by adding lemon, orange, coffee, or rum instead of mint.

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