Mint Creams

I'm not the most adventurest cook but I do like simple, colorful, crowd pleasing recipes. This one is all of the above. My family happily devoured these over the holidays, but they are quite delectible year round.

Peppermint Creams

1 egg white, beaten until frothy
2 1/2 cups sifted powdered sugar
2 drops green food coloring
3 to 5 drops of Peppermint extract
Ghirardelli semisweet chocolate chips


Beat egg white until frothy, add coloring and extract, sift in powdered sugar until the consistency of play-doh, if it's too dry add a little more egg white, if too sticky then add a little more sugar. Once a dough, taste to see if it's minty enough, sometimes more extract is needed but the taste shouldn't be overpowering. Break off teaspoon size chunks and roll into balls then immediately stamp them down on a clean cookie sheet with a fork. They should be smooth, if large cracks appear then the mix may be a little too dry.

Let creams sit in the fridge for an hour to firm up. Usually I use a small 1cup measuring cup with a copper bottom over medium low heat to melt the chocolate, I use Ghirardelli semi-sweet chocolate chips, about a third to a half of the bag. It is a smooth consistency and does not turn frosty or filmy when cooled--it maintains that rich color. Twist creams off of the sheet and dip half way in chocolate then let cool and set on a foil covered tray. When finished lick spoon and measuring cup clean of chocolate (hey why waste it!)

Store in fridge until ready to serve. Mmmmm.....