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
Units
Scale
- 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