memories of watching the World of Sport on Sundays with my dad and giggling at the silly in-show advertising of Ballyntine chocolate mints. They never took themselves too seriously. But I digress because I really wanted to tell you about making my own peppermint filled chocolates. I think I used to call these peppermint creams.
A Kick at the Pantry Door has chosen mint for We Should Cocoa (the event founded by Choclette and Chele). It presented me with an ideal opportunity to try some peppermint filled chocolates.
lime cheesecake filled eggs at Easter I was interested to try other filled chocolates. In fact there is a list of some of the ideas I found at the bottom of this post. The recipe for peppermint filling was surprisingly easy. It used pantry staples. The only thing I had to buy was peppermint flavouring.
Zaatar and returned home with milk, a bead making set (which were made up for her dollies) and a new green ice block mould. (Katie Carrot suggests buying chocolate moulds at Cake Deco in the city so I must look there.)
I thought it was a good day to post these chocolates because it is Bloomsday today. Though these chocolates have nothing to do with Ulysses, they can claim an Irish affiliation just by the wearing of the green. And I suspect Leopold Bloom would not have said not to one of these wee chocolates.
More chocolate fillings ideas:
- Chocolate almond butter cups - Aida Mollencamp
- Chocolate coconut bounty balls - Veggieful
- Dark chocolates with a lavender cream filling - Bite Sized Thoughts
- Lime cheesecake filled easter eggs - Green Gourmet Giraffe (that's me)
- "Peanut butter" caramel filled easter eggs - Veggie Nook
- Spiked sweet potato truffles - Diet Dessert and Dogs
- Peanut butter, strawberry cheezecake, and agave caramel chocolate fillings - Damn Right I Want a Cupcake
Adapted from The Gluten and Dairy Free Bakehouse
makes about 25 (depending on your moulds)
160g icing sugar
1 tbsp oil
1-2 tbsp soy milk
few drops peppermint essence
few drops green food dye
200 - 250g dark chocolate
Melt about half the chocolate and using a spoon (or a food paint brush if you have one) cover the inside of the mould with chocolate. Set in the freezer.
Meanwhile make the filling by mixing icing sugar, oil, milk, peppermint essence and food dye to a mixture that is just soft enough to drop off the spoon in lumps. It should be quite thick and hard to stir but will set to a smooth mixture when left for a few minutes.
Remove the chocolate coated mould from the freezer. Fill most of each casing with filling, leaving a little space for the chocolate bottom. Melt most of remaining chocolate and spoon chocolate over the bottom of each filled chocolate to seal the filling in. Return to the freezer.
When set, push out of the mould gently. The recipe said to keep in the fridge, though I think these are ok at room termperature for some time. Best eaten at room temperature.
On the stereo:
Brick Walls and Barricades: Kasey Chambers