Peppermint creams for Christmas gifts
- Published: 24 Nov 17
- Updated: 18 Mar 24
Looking for the best peppermint creams for Christmas? You’ll never look at After Eights the same after trying one of these peppermint creams. The recipe makes 35-40 which means you can wrap half up as a Christmas gift, and save half for yourself.
Looking for more edible Christmas gifts? Make a big batch of tiffin truffles or fill a tin with spiced lebkuchen.
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Makes 35-40
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Hands-on time 30 min, plus 30 min drying
Ingredients
- 100ml lemon juice (about 2 lemons)
- 870g icing sugar
- A few drops green food colouring
- 1 tsp peppermint extract
- 100g dark chocolate (at least 70% cocoa solids), melted
Method
- In a large mixing bowl, stir together the lemon juice, icing sugar, green food colouring and peppermint extract. Tip the mixture onto a clean work surface and work into a smooth paste. This takes time and elbow grease! After 5-10 minutes of kneading with your hands you’ll have a smooth, thick, almost plasticine-like paste. Mould and gently roll into a smooth, round sausage shape that’s about 50cm long.
- Cut off 1cm slices, then shape them into smooth-edged rounds (you should have 35-40 in total). Dip half of each peppermint cream into the melted chocolate, put on baking trays lined with non-stick baking paper, then leave to set in the fridge for 30 minutes.
- When the chocolate has set, carefully peel the peppermint creams from the baking paper. Put them in a non-stick sealed container with non-stick baking paper between the layers and keep in the fridge or in a cool room until ready to pack as gifts.
- Recipe from November 2017 Issue
Nutrition
- Calories
- 94kcals
- Fat
- 0.3g (0.2g saturated)
- Protein
- 0.1g
- Carbohydrates
- 22.5g (22.3g sugars)
- Fibre
- N/A
- Salt
- trace salt
delicious. tips
Melt the chocolate in a small high-sided bowl to make it easy to dip the creams in halfway.
Choose a pretty gift box and line it with wax paper to help prevent the peppermint creams sticking to the sides. On the label write ‘store somewhere cool’.
These will keep in an airtight container in a cool place for up to 3 weeks – we recommend you keep them in the fridge or a cool room.
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HI Alice. We’re very sorry that this recipe did not work for you on this occasion. We can assure you that all of our recipes are tested multiple times by our food team, although I’m afraid that we cannot account for any discrepancies between ingredients, measurements etc at home and in our test kitchen. We have taken this on board however and deeply value any and all feedback. We hope you continue to enjoy using the delicious website. Thank you, Ellie
These are much quicker if you use sugarpaste and knead the colour and flavouring in.