Pastel Peppermint Creams

Preparation:
30 mins + chilling
Servers:
32

Ingredients

  • 4 cups icing sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoons Taylor & Colledge Peppermint Extract Paste
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 3 tablespoons cream
  • 440g white chocolate
  • Food Colours, as desired

Method

Step 1
To make the pastels, place 1 cup of icing sugar and butter into a large bowl or stand mixer and beat until a smooth paste forms.
Step 2
Add remaining sugar, peppermint extract paste, vanilla bean paste and cream, and continue beating. The mixture will seem dry at first, but will eventually come together in a thick paste/dough.
Step 3
Take two teaspoon-sized balls of the mixture and roll them in your hands, then place on a lined baking sheet. Gently press down to about the size of a 30cm diameter circle. This should make about 32.
Step 4
Place pastels in the fridge to chill for at least 3 hours.
Step 5
When pastels are chilled, melt chocolate in a large bowl, set over a pan of simmering water. Choose desired colours for outside of pastels, then set out the number of bowls you will need for colouring the white chocolate.
Step 6
Once melted, divide the chocolate between the bowls and tint the chocolate using a small amount of your food colour of choice. For pastel colours, use liquid and for a bold colour, use gel food colours.
Step 7
Working quickly, dip the pastels into the chocolate using a fork, allowing the excess chocolate drip away before placing them on a lined baking sheet.
Step 8
Once the pastels are coated, place in the fridge to chill and set for at least 3 hours.
Step 9
If the chocolate spreads too much, use a round cookie cutter to neaten the edges after setting.
Step 10
Serve these after dinner, or bundle them up to give to friends as an edible gift.