Violet and peppermint creams

Violet and peppermint creams

By
From
Treats
Makes
30 of either flavour
Photographer
Danielle Wood

Make these into grown-up treats by decorating them with simple sprinkles or crystallised violet petals, and presenting them in glassine chocolate cases. They are beautiful packaged up in an old tin, but you can also layer them up in a cellophane bag, which works well if you want to make a big batch to give as gifts to lots of people.

Dough

Ingredients

Quantity Ingredient
1 large egg white
250g icing sugar, plus more for rolling out
1-2 drops violet or peppermint extract

Chocolate coating

Quantity Ingredient
100g dark chocolate, finely chopped
sprinkles or crystallised violet petals

Method

  1. Line a baking tray with baking paper.
  2. Using a food processor, whisk the egg white until it is foamy. Add the extract and half of the sugar, and whisk to incorporate. Add the remaining sugar and form a soft dough. Use your hands to lightly knead the dough until smooth. Check the flavouring and add more extract if needed. If the dough is too sticky to roll, add some more sugar.
  3. Dust the work surface with icing sugar. Roll out the dough until it is 5–10 mm thick. Cut the dough into 3-cm rounds if you are making peppermint creams, and roll the rounds into little balls if you are making violet creams, then transfer to the lined baking tray.
  4. Leave the dough rounds and balls at room temperature for 1 hour, or until set.
  5. To make the coating, heat the chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the chocolate is almost melted, then remove the pan from the heat. Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir the chocolate until it is completely melted, then set it aside to cool slightly.
  6. Once your basic creams have set and your chocolate has cooled, you can get ready to dip and decorate: line 2 baking trays with baking paper. Stick a cocktail stick into a cream and dip it halfway into the chocolate. Tap off the excess chocolate and transfer it to one of the lined trays. Repeat until all of the creams have been dipped, then decorate: use the sprinkles for a batch of peppermint flavour creams, and a single petal for a batch of violet creams.
  7. Allow the chocolate on your creams to fully set, then transfer them to chocolate cases. Store in cellophane bags, a tin or an airtight container for up to 2 weeks.

Warning

  • Uncooked egg whites are not suitable for young children, pregnant women and elderly people.
Tags:
Treats
April
Carter
gift
handmade
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