Chocolate mint creams
( SERVES 20 )
To keep chocolate glossy, add a little vegetable shortening when melting. This is much easier than tempering the chocolate. Peppermint oil will give a better flavour than peppermint essence.
- Sift icing sugar into a bowl. Combine sweetened condensed milk with peppermint oil and food colouring, then mix into the icing sugar. Turn the mixture out onto a bench and knead well until mixture is smooth. Add a little more condensed milk if needed. The mixture should be firm, but hold together.
- Roll into a 2cm-diameter log. Cut into 20 slices, then place on a tray. Gently flatten with a fork. Refrigerate for several hours or overnight.
- Melt chocolate with shortening, either in a bowl over a saucepan of simmering water or in the microwave on reduced heat. Mix until smooth.
- Dip peppermint creams into the chocolate, then place on a foil-lined tray to set.