Method
Separate the egg, putting the white into a bowl with the sifted icing sugar and mix. Kneed the mixture when it becomes stiffer. If the mixture is too stiff and crumbly, add a little lemon juice gradually until the mixture binds more easily. Add approx ½ tsp peppermint essence and mix in. Roll out the mixture and cut into shapes. Leave out to set for a couple of hours. After that time, break the chocolate into small bits and place in a small heatproof bowl within a pan of water and boil to melt. Try to avoid stirring until completely melted. Dip the peppermint creams into the melted chocolate half way - i.e half covered, not completely. Place on greaseproof paper to set.

Try not to eat them all at once (I know, difficult!)

Thanks to
Cristina McDowall from the United Kingdom for submitting this Chocolate Orange Peppermint Creams recipe.

Added on 01 March 2009.