Chocolate ppermints

Ingredients

250 g icing sugar

1 egg white

1/2 tsp peppermint extract

250 g dark chocolate

 Methods

1) Sieve the icing sugar into a bowl, adding half of the egg white and 1 tsp of peppermint essence. Mix really well. You want the mixture to come together like a soft cookie dough before it’s been in the fridge. If the dough is too stiff add more egg white, and if too runny add more icing sugar - around 50 g at a time.

2) Divide the mixture into 18 equal balls and flatten them gently with the palm of your hand. Go around the edges to form discs as if you were forming bread into a ball. Place in the freezer to get really cold and firm while you do the next stages.

3) Now you can begin tempering your chocolate using my tempering guide. You can use any of the 2 methods in the tempering guide.

4) Now take the solid peppermint cream centres out of the freezer. They should be firm to the touch. Place them on a fork and dip into the tempered chocolate, wiping any excess off the side of the bowl. The chocolate should set almost instantly with the centres being cold and the chocolate being tempered.