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Peppermint Cream | The mint and chocolate extravaganza

Peppermint Creams Recipe

Our deputy CEO – Jonathan Spencer’s mother made these Christmas peppermint creams when he was a boy, half dipped in chocolate they are even better.


Christmas sweets

I don’t know about you but alongside spending time with family, my favourite part of Christmas is the food! From something sweet for breakfast lunch and tea to turkey with all the trimmings for lunch, as well as all the chocolate, figs, nuts and Turkish delights in between. So when bellies are full, in the food extravaganza there’s always room for one “waffer thin mint” or in our case thick soft mint cover in chocolate. A Chocolate peppermint cream. The perfect after-dinner mints! And this recipe handed down from generation to generation is the perfect recipe that anyone can make.

Peppermint cream - Zeteteick Cooking

Ingredients for peppermint creams

1 Ib of icing sugar
10 drops of peppermint oil extract..or more to taste (for cooking)
I egg white
1 tsp of cream
3 drops of lemon juice

The Method for peppermint creams

Add the peppermint oil to the icing sugar, then whip the white of the egg and add to the mixture along with a teaspoon of cream and 2-3 drops of lemon juice.

Mix and knead the mixture and roll out on a board to the required thickness for your perfect sweets, cut out with a small round cutter, and place on a plate covered with greaseproof paper, leave to dry then place in the fridge to cool if you are going to cover in chocolate

For chocolate covering for your peppermint creams, melt chocolate in a bowl over hot water (best quality plain cooking chocolate) and dip each peppermint cream in chocolate and place back on greaseproof paper when finished return to the fridge to harden.

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