Peppermint Creams

Peppermint creams may sound old-fashioned, but they’re a timeless classic that are perfect if you need to whip up an easy sweet treat. When you’re making a traditional recipe, Mary Berry is, in my eyes, the only person to consult.  All hail Mary Berry!

I won’t pretend peppermint creams are particularly healthy- they’re not at all- but in small doses and with good quality dark chocolate, they’re allowed every now and again!


To make about 20 peppermint creams you will need:

– 225g icing sugar

– 1 egg white, lightly beaten

– A few drops of peppermint essence

– 200g dark chocolate

Start by sifting the icing sugar into a bowl.  Add in the egg white little by little, and mix until you have a thick paste.  Next add in a few drops of peppermint and knead it all in together.  It should be nice and firm… if it’s too wet a mixture you will have to add more icing sugar.  Bring it together to make a small ball.


Place your ball of paste onto a sheet of baking paper, that has been dusted with icing sugar. Layer another sheet of dusted baking sheet over the top, and begin to slowly roll it out with a rolling-pin.


Keep going until it is roughly half a centimetre think.  Then grab a small biscuit stamp, and cut into circles.  You can use a small bottle top if you don’t have a stamp! Leave the rounds to dry out on a baking sheet.  You’re supposed to leave them to dry for about 24 hours according to Mary, but if you don’t have time for that (I didn’t!) a couple of hours will be fine.  You just need them to be hard enough to dip in the chocolate!


After you’ve let them dry, melt your chocolate.  Heat a pan of boiling water, and pop the chocolate in a bowl over this, to melt in a bain-marie.  Once fully melted, dip each peppermint cream into the chocolate.  You can half dip them if you like, but I prefer them totally covered so they taste a bit like After Eights! Place each one on a baking sheet and leave to dry.


Serve with a cup of tea and voila!  Some tasty choccys that involve barely any ingredients and are super easy to make.  They’re great to keep in the fridge to satisfy a sweet tooth in the evening, or even to serve at the end of a dinner party with a coffee.


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