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Peppermint creams


"You can do your chocolate-stuffed prune truffles or what have you, but at the end of the day, people feel better when they have an after-dinner mint."

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.

At A Glance

  • Serves 40 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 40 people

Featured in

Nov 2009

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