Peppermint Creams Recipe

Introduction

Peppermint creams are delightful little treats perfect for the holiday season or any time you crave a minty, chocolatey bite. These soft, chewy sweets combine fresh peppermint flavor with a rich dark chocolate coating for a classic, homemade confection.

Ingredients

• 1 Egg White
• 325 g Icing Sugar (Powdered Sugar), plus extra for dusting
• 1-2 tsp Peppermint Extract
• Green Food Colouring (optional)
• 100 g Dark Chocolate

Instructions

1. Step 1: Line two baking sheets with greaseproof paper and set them aside for later.
2. Step 2: Whisk the egg white in a large bowl until it becomes light and fluffy, but not stiff.
3. Step 3: Sift the icing sugar into the egg white. Add the peppermint extract and green food colouring if using, then mix until it forms a dough. You may need to use your hands to bring the dough together gently.
4. Step 4: Take small amounts of the dough, about 1-2 teaspoons each, and roll them into balls. Place these onto the prepared trays and gently press each ball with a fork. Continue until all the dough is used; this should make around 20 peppermint creams depending on size.
5. Step 5: Refrigerate the trays for at least 2 hours, or ideally overnight, to let the creams set.
6. Step 6: Melt the dark chocolate by breaking it into a bowl and heating in short bursts in the microwave or over a bain-marie. Dip each peppermint cream halfway into the melted chocolate, then place them back on the lined trays.
7. Step 7: Return the trays to the fridge and chill for a few hours until the chocolate has fully set.

Tips & Variations

• For an extra festive touch, try adding a few drops of red food colouring along with the green to create a marbled peppermint cream.
• If you prefer a milder mint flavor, start with 1 teaspoon of peppermint extract and adjust to taste.
• Use white chocolate instead of dark chocolate for a sweeter finish.
• Dust the finished peppermint creams lightly with extra icing sugar to prevent sticking and add a frosted appearance.

Storage

Store peppermint creams in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature briefly before serving for the best texture. They can also be frozen for up to one month; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute dark chocolate with milk or white chocolate depending on your taste preference. Just be sure to melt it gently to avoid burning.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you could use a few drops of peppermint oil, but be careful as it’s more concentrated. Alternatively, you can omit it and add a small amount of vanilla extract for a different flavor.

Peppermint Creams Recipe

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★★★★★

4.5 from 90 reviews

• Author: Aiden
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: Approximately 20 peppermint creams 1x

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Description

These Peppermint Creams are a delightful homemade candy featuring a soft, fluffy peppermint-flavored center coated in rich dark chocolate. Perfect for festive occasions or as a refreshing treat, this easy no-bake recipe combines the coolness of peppermint with smooth chocolate, creating a classic and refreshing confection.

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Ingredients

Scale 1x2x3x

Peppermint Creams

• 1 Egg White
• 325 g Icing Sugar (Powdered Sugar), plus extra for dusting
• 1–2 tsp Peppermint Extract
• Green Food Colouring (optional)

Chocolate Coating

• 100 g Dark Chocolate

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Instructions

1. Prepare Baking Sheets: Line a couple of baking sheets with greaseproof paper and set them aside to use later for shaping and setting the peppermint creams.
2. Whisk Egg White: In a large bowl, whisk the egg white until it becomes light and fluffy, but not stiff. This aerates the mixture, giving it a smooth texture.
3. Combine Ingredients: Sift the icing sugar into the fluffy egg white. Add the peppermint extract and green food colouring if using. Mix everything together until it forms a soft dough; you may need to use your hands to bring the dough together completely.
4. Shape Peppermint Creams: Take small amounts of the dough, about 1-2 teaspoons each, and roll them into balls. Place them on the prepared baking trays and gently press each ball with a fork to flatten slightly. Repeat until all the dough is used, making around 20 peppermint creams depending on size.
5. Chill the Creams: Transfer the trays to the refrigerator for at least 2 hours, or ideally overnight, to allow the peppermint creams to firm up and set.
6. Melt Chocolate: Break the dark chocolate into pieces and melt it gradually either in short bursts in the microwave or over a bain-marie, stirring frequently to ensure smoothness.
7. Dip and Coat: Dip each peppermint cream halfway into the melted chocolate and place it back onto the lined trays. This chocolate coating adds richness and a contrasting texture to the refreshing peppermint center.
8. Set Chocolate: Return the trays to the fridge for a few hours to allow the chocolate to set completely before serving.

Notes

• Ensure the egg white is whisked only until light and fluffy, not stiff, to maintain a tender texture.
• Adjust peppermint extract quantity to taste, starting with 1 tsp and adding up to 2 tsp if desired for stronger flavor.
• Green food colouring is optional but adds a classic festive appearance to these creams.
• Use good-quality dark chocolate for a richer flavor and smoother finish on the coating.
• Store peppermint creams in an airtight container in the refrigerator to keep them fresh.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Candy
• Method: No-Cook
• Cuisine: British

Keywords: peppermint creams, peppermint candy, homemade candy, no bake sweets, chocolate coated peppermint, holiday treats, festive candy