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Peppermint creams

You'll need

  • 125 gm
  • unsalted butter, softened
  • 75 gm
  • pure icing sugar, sieved
  • 15 ml
  • crème de menthe
  • 500 gm
  • dark chocolate (54% cocoa solids), finely chopped
  • For dusting:
  • Dutch-process cocoa

Method

  • 01
  • Beat butter in electric mixer on high speed until light and very fluffy (4-5 minutes). Beat in one-third of icing sugar and half crème de menthe, beat well to combine (2-3 minutes). Add half remaining icing sugar and remaining crème de menthe, beat well to combine (2-3 minutes), then beat in remaining icing sugar(2-3 minutes). Refrigerate until mixture is a workable consistency (30-40 minutes). Form heaped teaspoons of mixture into mounds, place on a tray lined with baking paper, freeze until firm but not frozen (10-15 minutes).
  • 02
  • Meanwhile, melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Dip creamed peppermint mounds one at a time into chocolate, shaking off excess, then roll in cocoa. Place on a tray lined with baking paper and refrigerate until firm (30-40 minutes). Store refrigerated in airtight containers.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 40 people
  • 30 min preparation
  • 10 min cooking (plus cooling)
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At A Glance

  • Serves 40 people
  • 30 min preparation
  • 10 min cooking (plus cooling)

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