• STEP 1

    Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.

  • STEP 2

    Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.

  • STEP 3

    Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

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