- 50 g cream cheese
- 1 3/4 cups icing sugar
- 1 teaspoon peppermint essence
- 100 g dark chocolate
Mix cream cheese, icing sugar and peppermint essence together well. Shape into small coin shapes and put on greaseproof paper on a tray in the fridge. Chill well.
Melt 100g dark chocolate (either over a water bath or in the microwave). Keep it warm. Take the peppermint filling and dip it in the chocolate , a bit tricky, I use two forks, and then place on the tray again. Do a few at a time and put them in the fridge as you go. If you are careful you can get a nice swirl on the top.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.