Peppermint creams

• 1 Egg
• 350 Grams white iceing sugar and extra for shapeing
• 3 Drops peppermint essence
• 2 Drops of green food colouring
• 125 grams dark chocolat broken into pieces

1. Step 1: whisk the egg white until frothy.
2. Sive in the iceing suggar ang mix well add the peppermint essence and the colouring and mix well
3. Step 2: sprinkle iceing sugar onto your hands.
4. Role teaspoon sized amounts of the mixture into small balls and place on the bakeing tray
5. Step 3: flatten the balls with a fork to form flat discs.
6. Place in the fridge for 1 hour until firm
7. Step 4: put the chocolat into pieces into a heatproof bole.place the bowl on a pan of simmering water (about 5cm deep)
8. Step five: when the chocolat has melted, remove from.heat and sture until smoth allow to vool a litte
9. Step 6: dip eatch sweet into the chocolat until half coverd, place the sweets on the non-stick paper to set keep cool place in fridge until needed

egg, white iceing sugar, drops, drops of green food colouring

Taken from cookpad.com/us/recipes/330077-peppermint-creams (may not work)