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Peppermint creams

Australian Gourmet Traveller recipe for peppermint creams.

By John Wilson
  • Serves 40
  • 30 mins preparation
  • 10 mins cooking plus cooling
Peppermint creams
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."


  • 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


  • 1
    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).
  • 2
    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.
  • Author: John Wilson