Chocolate And Mint Creams Recipe
Ingredients:
- # 8 oz. (225g) cooking chocolate, plain or milk
- # 1 tsp. peppermint essence
- # 1 egg white
- # 8 oz. (225g) icing sugar
- # red and green food colouring
Directions:
- # Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
- # Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
- # Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third piece plain
- # Lightly dust a work surface with icing sugar then roll out each piece of paste to a thickness of about a quarter of an inch (5mm)
- # Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit cutter
- # transfer to a sheet of greaseproof paper and leave overnight
- # Gently melt the cooking chocolate in a bowl over hot water
- # Carefully dip half of each mint cream in the chocolate then lay on a wire rack to set