These peppermint cream chocolates are simple to make and I bet you can't eat just one!
I altered the original recipe slightly to simplify the handling of the peppermint cream and dipped the centers in tempered chocolate rather than the chocolate and shortening mixture specified.
375g sifted icing sugar mixture (confectioner’s sugar)
25g softened unsalted butter
2 teaspoons peppermint extract
¼ teaspoon vanilla extract (I used homemade)
60ml heavy cream
tempered dark chocolate, for dipping (I used a mix of Callebaut 54% and 70%)
1. In a stand mixer, combine the sifted icing sugar mixture, butter, extracts, heavy cream and mix on low speed until combined, then beat at medium until the mixture is well blended and creamy.
2. Shape the mix into a long thin log (mine was about 2.5cm/1″ thick) and wrap in parchment paper, twisting the ends to seal. Chill in the fridge for about an hour.
3. Unwrap the log and slice it into thin discs. Lay these out on a tray lined with parchment paper and return them to the fridge. Temper your dipping chocolate .
4. Dip the peppermint centers in the chocolate and allow them to set on a tray lined with parchment paper. Store the finished chocolates in the fridge and try not to scoff them all at once!
adapted from: http://figjamandlimecordial.com/2010/01/15/peppermint-creams/
