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Sometimes instead of dessert I will instead serve these beautiful peppermint creams at the end of a meal with either coffee, tea or a night cap of choice. You can of course make a dessert as well, it is entirely up to you. I love these easy to make peppermint creams as do my friends who have enjoyed them often. Served displayed on a beautiful platter, makes them the best treat imagined.
Makes about 40
125 g unsalted butter
75 g icing sugar, sifted
15-20 ml crème de menthe
500 g dark chocolate finely chopped, ( good quality, 60-70% cocoa solids)
Place butter in a bowl and beat with electric mixer on high speed until light and fluffy which should take about 4-5 minutes. Beat in one third of the icing sugar and half the crème de menthe, beat well to combine. Add half of remaining icing sugar and remaining crème de menthe, and beat well to combine, and then beat in the last of the remaining icing sugar. Refrigerate for about 30-40 minutes or until the mixture is a workable consistency. Take heaped teaspoons of mixture and form into mounds and place the mounds on a tray lined with baking paper. Freeze until firm but not frozen solid, about 15 minutes should do it.
Melt chocolate in heatproof bowl placed over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Dip the creamed mounds one at a time into the melted chocolate, shake off excess, and then gently roll in cocoa. Place the peppermint creams on tray lined with baking paper and refrigerate until firm. This should take about 40 minutes. Store the peppermint creams in fridge in an airtight container.