Raiding the Recipe Box – Chocolate Peppermint Creams


This card also has Chocolate Rum Prunes. 

60g packaged cream cheese

1 1/4 cups icing sugar

few drops peppermint essence

125g dark chocolate

Beat cream cheese until light and fluffy, gradually add sifted icing sugar; add a little extra icing sugar, if necessary, to make mixture into stiff dough. Add peppermint essence to taste; knead well. Dust board well with sifted icing sugar, roll mixture out to 5 mm thickness. Cut into shapes using 2.5 cm round cutter. Put on aluminium-foil-covered trays, cover and leave 24 hours to dry. 

Melt chopped chocolate in top of double saucepan, over simmering water; remove from heat. Using two forks, dip peppermints into chocolate; put on aluminium-foil-covered trays to set. 

Chocolate Rum Prunes

250 g dessert prunes

2 tablespoons castor sugar

1/4 cup rum

125 g dark chocolate

Remove stones from prunes. Combine rum and sugar in small basin; add prunes, cover and stand overnight. Drain prunes, spread out on absorbent paper to remove excess liquid. Stuff each prune with a small amount of Marzipan Filling rolled into a small pebble shape, leave 1 hour. Melt chopped chocolate in top of double saucepan over simmering water; remove from heat. Dip each prune into chocolate, drain. Put on aluminium foil to set. 

Marzipan Filling

1 tablespoon marzipan meal

3 tablespoons icing sugar

pinch grated orange rind

1 teaspoon sherry

1 egg-yolk

Sift icing sugar into basin, add marzipan meal and orange rind.

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