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I recently wanted to make a present for one of my friends… I wasn’t able to get out to buy one, so I thought the best option was an EDIBLE GIFT. I wracked my brain and decided… I’d never made peppermint creams before, why not use Anna as my guinea-pig?! (My poor friends rarely get tried and perfected edible gifts!)

Luckily, they were a success! And this recipe I am about to provide you with, makes a TONNE of them! So would be perfect for Christmas or any time where you need to make a massive batch… like a Monday when you need a sugar fix!

(The amounts for the icing sugar will vary a bit….. so if it’s too sticky when you’ve used all the icing sugar, you will just need to add a bit more until you get the right consistency!)

Ingredients:

(approx) 200 g Icing sugar,

28 g Butter (softened),

2 tsp Peppermint extract (Extract not flavouring…….. you can use flavouring instead but it just wont be as good…),

2 tbsp Double Cream,

290 g Good quality dark chocolate (I’m a huge Green and Blacks fan, but use whatever kind you love… 70% is best!),

Beat the Butter, peppermint, and cream together in a bowl… You can do it by hand or use an electric mixer, either way make it creamy, then add the icing sugar and mix mix mix! You want it to be soft so it’s malleable, but not too sticky. It’s a hard medium, but you’ll know it when you get there!

Now this is the only slightly complicated part of the whole thing… and this isn’t even that complicated! Ha.

Grab a long piece of clingfilm, and lay it on a spacious table top! Chuck the peppermint icing mush onto the clingfilm, and roll it out into a long sausage and wrap it in the clingfilm. Once it’s in the clingfilm you can roll it to make it smooth. If you want to keep the shape well, then it’s good to put old toilet or kitchen rolls around it to keep it circular in the fridge. If you’re not bothered about them being a circular/oval shape, then don’t worry! (I should have taken a picture of these stages. Doh. I’ll try and remember next time and update it!)

Pop the ‘sausage, toilet roll, icing, peppermint, butter mush, clingfilm’ stuff into the fridge for about an hour.  

Melt the chocolate in a bowl over  a pan of boiling water (make sure the water isn’t touching the bottom of the chocolate bowl!) then leave it for a couple of minutes to cool, so it’s not burning hot! Dip your finger, and if it doesn’t burn you it’s fine! (Of course you’ll have to check a couple of times because it’s necessary, and don’t waste it, so make sure to lick your finger clean! ;))

When the peppermint stuff is chilled and solid take it out and cut it into chunks. It’s totally up to you how fat you want them to be! But don’t make them too thin because they wont hold up in the chocolate dipping stage.

Grab a tray and line it with grease proof paper…. Then grab a big fork. I found my easiest method, see what works for you, but this is what I did…. drop a piece of peppermint stuff into the chocolate, flip with the fork to cover it completely, then lift it out with the fork and shimmy it onto the tray. Do this until all are covered like this….

IMG_20130426_171807

 

Don’t worry about their tails, you can chop them off! I’m a fan of the rustic look, so mine were a bit jagged-y. You can trim them down to be really neat though if you can be bothered!

If you have time to leave them over night, then do that! To keep them shiny, don’t put them in the fridge, but if you’re like me, and impatient/not got enough time, you can put them in the fridge, but don’t be sad when they’re not shiny, ’cause I did warn you… 

And this is the end result….

IMG_20130426_191926 (1) IMG_20130426_223052

 

I’m not going to lie… They were FIT. If I wouldn’t get incredibly fat, i’d eat them every day………………

Enjoy! And let me know how they turn out for you!

K.

 

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