1、Polar bear peppermint creams

We're in love with these cute minty treats that the kids can get involved in making. If you want a more classic cream, coat pieces in melted dark chocolate

Polar bear peppermint creams recipe

Ingredients

Method

Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
  • Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
  • Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
  • Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
  • Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
  • Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.

  • https://www.truecookbook.com/recipe/polar-bear-peppermint-creams-9228/

    2、Chocolate peppermint snaps

    Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
    Chocolate peppermint snaps recipe

    Ingredients

    Method

    1. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

    3、Chocolate & raspberry creams

    This stunning yet simple dessert is the perfect way to end a dinner party
    Chocolate & raspberry creams recipe

    Ingredients

    Method

    1. Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
    2. Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
    3. To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.

    4、Peppermint & rose cream napkin decorations

    These elegant edible adornments really finish off a beautifully set dinner table on those special occasions
    Peppermint & rose cream napkin decorations recipe

    Ingredients

    • 300g ready-to-roll regal icing
    • little peppermint essence or extract
    • little rosewater
    • few drops blue and pink food colouring - or whatever colours you like

    Method

    1. Divide the icing in half. Knead the peppermint essence and blue food colour in to one half, in drips, until you have a flavour and colour you like. Repeat with the rosewater and pink colouring in the other half.
    2. Roll the two icings out on a lightly sugar-dusted surface to around ½ cm thick. Use a small biscuit cutter to stamp out shapes – we used hearts and stars in two sizes, then re-roll trimmings to get as many shapes as you can. If you want to use as decorations, stamp a hole out of the centre using the tip of a small piping nozzle or poking with the end of a skewer. Dry on a sheet of baking parchment for a couple of days. Store in airtight containers, layered between more sheets of baking parchment.
    3. To make decorations or napkin rings, thread some ribbon through the holes and tie around a rolled up napkin, or to the tree.

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