memories of watching the World of Sport on Sundays with my dad and giggling at the silly in-show advertising of Ballyntine chocolate mints. They never took themselves too seriously. But I digress because I really wanted to tell you about making my own peppermint filled chocolates. I think I used to call these peppermint creams.
A Kick at the Pantry Door has chosen mint for We Should Cocoa (the event founded by Choclette and Chele). It presented me with an ideal opportunity to try some peppermint filled chocolates.
lime cheesecake filled eggs at Easter I was interested to try other filled chocolates. In fact there is a list of some of the ideas I found at the bottom of this post. The recipe for peppermint filling was surprisingly easy. It used pantry staples. The only thing I had to buy was peppermint flavouring.
Zaatar and returned home with milk, a bead making set (which were made up for her dollies) and a new green ice block mould. (Katie Carrot suggests buying chocolate moulds at Cake Deco in the city so I must look there.)
I thought it was a good day to post these chocolates because it is Bloomsday today. Though these chocolates have nothing to do with Ulysses, they can claim an Irish affiliation just by the wearing of the green. And I suspect Leopold Bloom would not have said not to one of these wee chocolates.
More chocolate fillings ideas:
- Chocolate almond butter cups - Aida Mollencamp
- Chocolate coconut bounty balls - Veggieful
- Dark chocolates with a lavender cream filling - Bite Sized Thoughts
- Lime cheesecake filled easter eggs - Green Gourmet Giraffe (that's me)
- "Peanut butter" caramel filled easter eggs - Veggie Nook
- Spiked sweet potato truffles - Diet Dessert and Dogs
- Peanut butter, strawberry cheezecake, and agave caramel chocolate fillings - Damn Right I Want a Cupcake
Adapted from The Gluten and Dairy Free Bakehouse
makes about 25 (depending on your moulds)
160g icing sugar
1 tbsp oil
1-2 tbsp soy milk
few drops peppermint essence
few drops green food dye
200 - 250g dark chocolate
Melt about half the chocolate and using a spoon (or a food paint brush if you have one) cover the inside of the mould with chocolate. Set in the freezer.
Meanwhile make the filling by mixing icing sugar, oil, milk, peppermint essence and food dye to a mixture that is just soft enough to drop off the spoon in lumps. It should be quite thick and hard to stir but will set to a smooth mixture when left for a few minutes.
Remove the chocolate coated mould from the freezer. Fill most of each casing with filling, leaving a little space for the chocolate bottom. Melt most of remaining chocolate and spoon chocolate over the bottom of each filled chocolate to seal the filling in. Return to the freezer.
When set, push out of the mould gently. The recipe said to keep in the fridge, though I think these are ok at room termperature for some time. Best eaten at room temperature.
On the stereo:
Brick Walls and Barricades: Kasey Chambers
I'm the same I love minty chocolates and ice cream, but very very rarely use it in my baking.ReplyDelete
The chocs and the pizza look delicious!
Love the dark chocolate you used for the cases.
Thanks Katie - mint in ice cream and chocolate is so lovely but neither is something I make much for myselfDelete
Chocolate mint is still one of my favourite flavour combinations... and I, too, use ice cube molds to make my chocolates. Your heart ones look like ours.. I think we got our from ikea. In our purge and storage quest for our move, Rob decided to keep the heart trays to take with us, hehe. :)ReplyDelete
Thanks Janet - the ice cube moulds are similar to the ones I bought for the easter eggs - and I can see why Rob would save the heart ones to take - they are light and so cute - I have got a lot of use out of mineDelete
I haven't made peppermint creams in years. Yours look so perfect from the moulds. I've never quite figured out how to get the chocolate to cover the moulds without filling them up. I shall just have to try it. Great entry Johanna, thank you :)ReplyDelete
I have minty phases and then don't touch it for ages, but I would very much welcome one of your mint chocolates now.
Thanks Choclette - I don't get too fussed about lumpy bottoms on my chocolate - though I did think there is probably a technique to smooth the bottoms with a spatula or something - and I would be quite happy to share my mint chocolates with you :-)Delete
These look divine. I love chocolate and mint!ReplyDelete
these are too cute!ReplyDelete
I'm still fond of peppermint chocolates, and yours look so lovely!ReplyDelete
If you're still looking for chocolate molds, you might try Savour chocolate and patisserie school, which is on the same street as Radical Grocery. I buy vegan-friendly dark chocolate there in bulk.
Thanks Cindy - that is useful to know about the Savour chocolate place - I have passed it but never thought to go in. And I still have fond memories of your choc mint ice cream - I did wonder if I could colour my chocolate with spinach like you but didn't have the energy to try itDelete
How lovely that you've found a way to create happy chocolate mint recipes in Sylvia's childhood, too.ReplyDelete
Thanks Hannah - I am sure sylvia will have a few fond chocolate mint memories - she was planning a doll's birthday party today and said they would have pavlova with peppermint crisp like my mum makes :-)Delete
I have a serious hard on for choc-mint! I had no idea that making a gooey filling would be that easy... All the ones at the supermarket contain egg so I figured this was something I'd be missing out on for the rest of my life. I LOVE YOU SO MUCH RIGHT NOW.ReplyDelete
Thanks Nat - I was surprised how easy the filling was - in fact I am now wondering what other flavours could be easily done this way - hope you get to eat your filled chocolates againDelete
I'm the opposite in terms of chocolate mint - as a child it was 'ho hum' but now I love it. Mr Bite loves it too so it tends to be a reliable chocolate option! These look gorgeous and your new moulds clearly worked very well - which is good to know. Thanks for including my recipe in your links too!ReplyDelete
Thanks Kari - I must revisit some of your mint chocolate recipes now that I have a renewed interest and finally have some peppermint essence in my kitchenDelete
Isn't Mint Slice the best! And those Red Tulip After Dinner Mints were so grown up - the height of elegance! I aspired to having 70-esque dinner parties as a kid, ending the night with after dinner mints and coffee. These chocolates look fabulous! If you are ever after chocolate moulds, Cake Deco in Port Phillip Arcade has heaps of the plastic variety in all shapes and sizes - you just have to be patient enought to search through them for what you want.ReplyDelete
Thanks Cakelaw - it is probably just as well that I don't buy chocolate biscuits often or I would find myself eating mint slices rather too often. I actually have been looking at the moulds at cake deco (and bought a couple) but couldn't find exactly what I had in my head but they do have a great rangeDelete
Omg - how good are mint slice biscuits. I have to admit though.. I have gone off the whole packet biscuit idea in the last 5 years. Much nicer to make them and know what is in them! I made mint patties a few months back and I imagine they are a lot like these. You are making me hungry!!ReplyDelete
Thanks Cass - I think it is just as well that I buy bought biscuits so rarely that I only look at the savoury biscuits in the biscuits aisle. I think mint patties are like the peppermint creams on the web that look quite firm but am not that sure - I really like the creamy peppermint filling but the peppermint creams recipe has condensed milk which sounds deliciousDelete
Your chocolates look lovely! Chocolate doesn't do much for me generally but I do adore the combination of chocolate and mint.ReplyDelete
Thanks Mel - I think mint can give chocolate a lift because it is so light compared to the rich chocolate flavours - perhaps that is why it is a classic comboDelete
Chocolate Peppermints! Oh my, you did a terrific job at making them, Johanna. Can't say I would even attempt it but I know someone who will real LOVE this recipe, my daughter. She is CRAZY for Peppermint Chocolates!!!ReplyDelete
Thank you so much for sharing...
P.S. YOUR INVITED to the Picnic Game and it looks like you're bringing the letter C. Let me know if you still want it because it is in high demand. But, you were first to request it but your comment said you weren't sure. So please let me know as soon as you can. Thanks for playing Johanna.
Thanks Louise - hope your daughter loves them (and is doing well) I am fairly easy about which letter I have so am happy to have Q as per my email. Look forward to playing alongDelete
Hi! I've liked your blog for quite some time now, so I wanted to give you this: http://mammituokkonen.blogspot.fi/2013/06/q.htmlReplyDelete
Thanks for the award Malitsu - will let you know when I have done the Q&A - sounds like fun - and lovely to hear from you.Delete
Johanna those littles chocolates look awesome. I'd love with my coffee right now.ReplyDelete
These are really very beautiful, and I'm so impressed with how professional they look, whenever I try to use these silicone type moulds my chocolate always blooms :-( Thank you so much for entering We Should Cocoa, and I'm glad you have re-discovered chocolate and mint!ReplyDelete
How cute are these!? They look really sophisticated!ReplyDelete