Chocolate and Mint Creams

You’ll Need:

# 8 oz. (225g) cooking chocolate, plain or milk
# 1 tsp. peppermint essence
# 1 egg white
# 8 oz. (225g) icing sugar
# red and green food colouring

Procedures : # Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
# Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
# Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third piece plain
# Lightly dust a work surface with icing sugar then roll out each piece of paste to a thickness of about a quarter of an inch (5mm)
# Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit cutter
# transfer to a sheet of greaseproof paper and leave overnight
# Gently melt the cooking chocolate in a bowl over hot water
# Carefully dip half of each mint cream in the chocolate then lay on a wire rack to se