Ingredients

• 50 g cream cheese
• 1 3/4 cups icing sugar
• 1 teaspoon peppermint essence
• 100 g dark chocolate

Method

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.

Disclaimer:

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.

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Method