Chocolate Peppermint Creams

1. Assemble the Ankarsrum Assistent Original with the Stainless Steel Beater Bowl and Cookie Whisks. Add the condensed milk and peppermint extract. Mix on medium-low speed until combined.
2. With the machine running, gradually add the icing sugar, a little at a time, until a thick, smooth dough forms. The dough should be firm enough to roll out without being too sticky or crumbly.
3. Lightly dust a clean work surface with icing sugar. Transfer the dough to the surface and roll out to approximately 8 mm thick. Using a 4 cm round cutter, cut out the peppermint creams. Gather and re-roll any remaining dough.
4. Place the peppermint creams on a baking tray lined with baking parchment and freeze for approximately 30 minutes, or until firm.
5. Meanwhile, place the chocolate and coconut oil in a heatproof bowl. Melt gently over a pan of simmering water, or in the microwave in 30-second intervals, stirring until smooth.
6. Using a fork, dip each chilled peppermint cream into the melted chocolate until completely coated. Gently tap off any excess chocolate and place back on the lined baking tray.
7. Repeat with the remaining peppermint creams. Refrigerate for approximately 5 minutes, until the chocolate begins to set.
8. Drizzle with the remaining melted chocolate and sprinkle with a little flaky sea salt.
9. Refrigerate for another 15–20 minutes, or until the chocolate has fully set. Serve chilled and enjoy!

Tips

• Peppermint flavour: Start with 1 teaspoon of peppermint extract and adjust to taste, as the strength can vary between brands.
• Dough consistency: Add the icing sugar gradually until the dough is firm but pliable. If it becomes too dry, add a little extra condensed milk.
• Chocolate: Dark chocolate works particularly well to balance the sweetness of the peppermint filling.
• Storage: Store in an airtight container in the fridge, separating layers with baking parchment. For longer storage, freeze and allow to thaw in the fridge before serving.