I simply adore peppermint creams. The bitterness of the dark chocolate will help blend with the sweetness of the peppermint filling to give you an incredibly flavourful chocolate while not being too sweet to handle.
Peppermint Creams

Difficulty :- Beginner

Total Time :- 20 minutes

Makes :- Expandable recipe

Ingredients
  • Dark Chocolate ~1 1/2 bars can make 18 but it depends on your mould
  • Icing sugar & water ~ 3:1 ratio
  • Peppermint flavouring ~ a few drops
      Method
        • 1. Chop / grate your chocolate so the melting process will be faster.
        • 2. Now that you have thin chocolate shards place them into a microwave safe bowl / jug and before melting let's prepare the chocolate mould.
        • 3. If you want an awesome looking green swipe temper white chocolate that will be explained below and once melted add some green dye. Using a paintbrush which I ONLY use for food, dip in the chocolate and swipe on the bottom of the mould.
        • 4. When melting the chocolate do a 20 second burst in the microwave and take out the jug and stir. Now repeat this process but at 10 second bursts until you have melted chocolate. This chocolate should be in temper but I check every time by dipping a knife into the chocolate and smearing a thin layer of chocolate on my chopping board.
        • 5. Now pour the chocolate into each mould and tap on the board to remove any air bubbles. Swirl the mould around to make sure the chocolates have coated all the sides then flip the mould over to get rid of enough chocolate to leave a cavity for your filling. If you remove too much chocolate, the tops of your chocolate will be too thin and will likely break when removed from the mould.
        • 6. Scrape the top of the mould to remove excess chocolate. Leave to harden while you work on the filling
        • 7. In a small bowl add your icing sugar, a few drops of peppermint and your water and mix to get a slightly tacky mix
        • 8. Once your chocolates have hardened, add your peppermint filling into the cavities leaving enough room on top to seal with chocolate.
        • 9. Temper your leftover chocolate and pour over the mould To cover the filling. Scrape the excess chocolate off the mould and leave to harden
        • 10. Pop the chocolates out of the mould

              No comments:

              Post a Comment

              Subscribe to: Post Comments (Atom)