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 (285 g) / 2 1/2 cups icing / confectioners sugar
- 4 oz (120 ml) / 4 tbsp evaporated milk
- 1/4 tsp or 8-10 drops of peppermint oil
- 2 oz (60 g) good quality dark chocolate, broken into small squares
- 2 oz (60 g) 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