Pastel Peppermint Creams

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.