As Halloween gets closer I start to think about something suitably creepy to bring to parties, these minty chocolates make the perfect gift. Peppermint Creams are an old school classic in Britain – our answer to the Peppermint Patty. They’re great for kids to make as there’s no cooking involved (except for melting the chocolate in the microwave). If you’re really crafty and have a steady hand (clearly I do not, hence some seriously wonky eyes and mouths here) you could try to recreate some traditional and beautiful Mexican sugar skull designs.
PrintHalloween Peppermint Creams
- Total Time: 45 minutes
- Yield: 12 peppermint creams 1x
Description
These minty chocolates are a spooky and delicious treat, perfect for Halloween parties. Covered in dark and white chocolate, they offer a delightful contrast to the sweet peppermint interior.
Ingredients
- 10 oz / 2.5 cups icing / confectioners sugar
- 4 oz / 4 tablespoons evaporated milk
- 1/4 teaspoon or 8-10 drops of peppermint oil
- 2 oz good quality dark chocolate, broken into small squares
- 2 oz white chocolate, broken into small squares (optional)
Instructions
- In a bowl, mix the icing sugar, evaporated milk, and peppermint oil until you have a firm-ish dough. If the mixture is too sticky, sprinkle a little extra sugar to make it dry enough to handle.
- Pull off small bits of dough and roll them into balls, then flatten them slightly to form discs.
- Place the discs on a baking sheet lined with parchment paper and let them dry for about 30 minutes.
- Melt the dark chocolate in the microwave in short bursts, stirring in between, until smooth.
- Dip the peppermint creams into the melted dark chocolate, covering them completely or partially, as desired. Place them back on the parchment paper to set.
- If using, melt the white chocolate in the same manner and use it for additional decoration or to cover some of the creams.
- Once the chocolate has set, use a small piping bag or a toothpick to add eyes, noses, and mouths to the creams for a spooky Halloween effect.
Notes
For a stronger mint flavor, use peppermint oil instead of extract. These creams are great for kids to make since there’s no cooking involved. If you’re skilled, try decorating them with intricate designs like Mexican sugar skulls. Store in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 peppermint cream
- Calories: 150
- Sugar: 28
- Sodium: 10
- Fat: 5
- Carbohydrates: 30
- Fiber: 1
- Protein: 1
- Cholesterol: 0
I’ve covered these in dark chocolate, white chocolate and some I’ve left plain except for the eye, nose and mouth decoration. Personally, I think the dark chocolate ones are the best – the bitterness is a nice counterpoint to the very sweet interior. 
Some evidence suggests that peppermint oil may help relieve symptoms of irritable bowel syndrome and indigestion. But despite promising research, there is no clear-cut evidence to support its use for other health conditions. :;-*
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