Monday, 15 October 2012

Peppermint Creams are for life, not just for Christmas (and the results of the chocolate giveaway!)

Firstly, the results of the National Chocolate Week giveaway are in!

One of my favourite chocolate bars, which I contributed to our Chocolate Week event at work, is Fry's Chocolate Cream, a dark chocolate bar with a fondant centre. There is something about the ratio of dark chocolate to fondant that is just perfect!



If you have taken any interest in previous giveaways on this blog, you will know that one reader has been particularly lucky, so just in case Claire won AGAIN, I took the precaution of purchasing two packs. Two lucky winners were therefore drawn from the hat by my able assistants!






Mrs Armstrong and Sue, (sorry Claire!) please email your addresses to everydaylifeonashoestring@gmail.com and the chocolate will be on its way to you this week!

Lili, who was not a winner this time (sorry Lili!), asked for the recipe I used for my own peppermint creams. I hope this is some consolation! 

Earlier this summer, when we were going to some friends for a meal, I realised we had nothing to take with us, and only twenty minutes before we left the house. Yes, these peppermint creams were really completed in under twenty minutes! And between my family, and the friends, we consumed just about the whole lot at the end of the meal! Peppermint creams are definitely for any time not just for Christmas time.



The recipe I used:

1 free range egg white
1 teaspoon peppermint essence
425g icing sugar
175g dark chocolate

Mix the egg white, peppermint and icing sugar to a paste. I found that the paste wouldn't behave itself and roll out nicely, so I made little balls and flattened them. Hence the different sized peppermint creams in the photo! I like to think this adds to the 'genuine, homemade' look!

The chocolate was melted and spooned onto the peppermints and then decorated with some sugar strands. Because I was operating in a hurry, I shoved mine in the freezer for ten minutes to speed up the soldifying process, but you shouldn't need to do that.

If you have any worries about using raw egg white in a recipe, then I found two alternatives on the interweb:

200g icing sugar
3-4 tbsp cold water
1 tsp peppermint essence

OR

500g icing sugar
4 tbsp condensed milk
a few drops peppermint essence

Lili thought the peppermint creams would make a good Christmas present, and I agree. My only problem with this type of homemade Christmas present is my assumption that they need to be made close to Christmas itself, and the mere thought of adding peppermint cream-making to my week-before-Christmas list makes me feel a little bit stressed, even in October! I have tried to find you the definitive answer as to whether they could be made now and frozen, but I can't find an easy answer. The only way is going to be to try it out myself which I promise to do for you and report back later this week! (If anyone has their own experience of freezing peppermint creams, fudge, Christmas cookies etc please let us know in the comments!)




11 comments:

  1. well done to the two winners - who will enjoy their prizes I know.

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  2. I won, I won, I won some chocolate!! So excited, thank you :)

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  3. This is wonderful - thank you! So many people just talk about adding peppermint until it tastes right but I don't want to do that; I want an actual recipe as I don't have 'mainstream' taste; I'd end up with 1/4 of the sugar and twice as much peppermint probably and be the only one who could eat it. Thanks for such clear instructions...

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  4. Chocolate usually gets a white tint to it when its been frozen for awhile. It doesn't affect the taste at all, but it might night look good if your are using it for a gift. Maybe someone else has found a way to prevent this.

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  5. Congratulations to the winners! And thank you for the recipe, Sarah. If someone was concerned about the egg white then they could also try the powdered egg whites sold in cake decorating sections of craft stores. I'm going to do a batch of these next month, when we go up to greet the newlyweds in our family (90 year old father-in-law just remarried).

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  6. NOM NOM! I love the fact that you can turn a bog standard chic cake using frys and cream into a delicious wow cake!!

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  7. I can't believe you had a chocolate competition and I didn't know about it :( Serves me right for not checking your blog often enough! Congratulations to the winners and the peppermint creams look delish :)

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    Replies
    1. Aw sorry you missed out Kale! I was thinking of you today as my hubby said he heard a programme all about the history of Vegemite on the radio this afternoon...

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  8. I didn't enter to make sure i wouldn't win again!!!

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