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Chocolate and Mint Creams

Makes about 20


Cute and colourfull mint creams to adorn your Christmas table

  • 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

    Cooking Instructions:
    1. Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
    2. Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
    3. Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third piece plain
    4. 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)
    5. Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit cutter
    6. transfer to a sheet of greaseproof paper and leave overnight
    7. Gently melt the cooking chocolate in a bowl over hot water
    8. Carefully dip half of each mint cream in the chocolate then lay on a wire rack to set

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000