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Peppermint Creams

Lenny3

Well-Known Member
Messages
1,008
Location
Norfolk
Type of diabetes
Treatment type
Tablets (oral)
Dislikes
not much
Hi,

Ive just ordered myself some silicone moulds with the idea of making my own peanut butter cups, and it got me wondering if I could make my own chocolate covered peppermint creams?

Does anyone have know how I could make the peppermint cream filling?

Thanks
 
Two cats
 
Hi Lenny3!

I can't help you with the peppermint creams as I don't know how you'd replace the icing sugar. However, I have made low-carb mint ice-cream frozen in silicone chocolate moulds and then dipped in dark chocolate and put back in the freezer again. I posted some low-carb ice-cream recipes a few days back and there is a mint ice-cream hidden in there. Give it a go! If you don't have an ice-cream maker, you can freeze the mixture in a plastic tub, stirring or whisking every 30 minutes until it's like soft whip ice-cream and then put it in your moulds and freeze until solid. Dip in melted chocolate and put back in the freezer on waxed or grease-proof paper.

Here's the link:

viewtopic.php?f=18&t=31680

Smidge
 
You can make peppermint creams the traditional way, replacing the icing sugar with powdered erythritol, you can buy that from the low carb megastore.
I use this product in tiny quantities to dust over cakes, just as you would have used icing sugar in your days before diagnosis (shudder).
Erythritol measures 1:1 same as sugar.
 
Thanks fo rthe replies guys.

Smidge I have made some of that lovely mint ice cream last week, last night I made coconut ice cream! Yummy!

WJ, so if i maybe melt some erythitol and use that instead of icing sugar in a basic peppermint cream that might work? Ive got erythritol granules. And thanks for the peanut butter cups recipe. Will have to make some more Almost bounty bars soon too, they are great!

Lenny3
 
Lenny - which recipe have you got for peppermint creams, am not sure melted/dissolved erythritol would work or now, lets have a look at the recipe.
 
250g icing sugar
30ml double cream
½ an egg white
peppermint essence
green food colouring (optional)
200g dark chocolate , melted
 
No Lenny, the ordinary granular erythritol wont work with this recipe, you do need the powder for this because the dissolved, granular will not give you the consistency you need, it will just be a runny mess, it wont hold its shape.
Also be careful when adding the cream, add a little at a time, you might not need as much liquid.
Think about it, when you make peppermint creams the usual way you dont dissolve the icing sugar, you mix it to a paste with the peppermint essence, cream and egg white. If you dissolve your granules they will be liquid.
 
I know a good way of getting low carb peppermint creams covered in chocolate.

1) Send request in writing to Whitby jet, with cheque to cover costs, labour and a donation to her favourite charity
2) Sit back and wait for parcel to arrive
3) Eat

What do you think?
 
I bet you dould make peppermint creamfilling using just coconut oil, double cream and peppermint escence...
 
Patch - I might just try that. I'll let you know how it turns out.

WJ- I already have a note of those. I will probably make some, but I do like the peppermint cream filling. I found some lovey ones online but gets so expensive with delivery cost etc.
 
Ok Lenny, I have just experimented, taken granular erythritol and put it into the coffeemill, left it running until it almost overheated, perfect icing sugar substitute.
I made peppermint creams, use a measuring jug = 100ml powdered sugar, 2tbspb double cream, 4 drops of peppermint essence, the mixture is quite soft, but you can work with it, if you prefer leave it to stand a little longer to firm up, but they hold the shape well, chocolate covering is just drying as we speak.
So you can use your erythritol after all, actually the erythritol leaves a slightly cool taste so it kind of accentuates the mint flavour.

On an American site someone recommended a powdered sugar subsitute using Splenda.

Blend together until you have a very fine powder:
3/4 c. Splenda granular
2 T. cornstarch

(yields about 1/2 cup)

1 T = 5 carbs
 

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Wow! Thanks, that's wonderful. I can't get over how helpful everyone on here is. And WJ your recipes always have me drooling! I shall now see what I can find to grind the erythritol and I shall be making a load of these.

Thanks
 
This has really got me thinking so this afternoon I'm making Candice's Chocolate Raspberry cake....might have a fiddle with that recipe, leave out the berries and add peppermint oil. It could easily be divided into small silicone moulds rather than into a single cake tin. When refrigerated it has a fudge like texture so would be ideal.

Another variation would be lime or chilli & lime.....we used to sell chilli & lime chocolate when MH was making chocolate, it was our best seller.

Lavender would be nice too - it has an almost Turkish Delight flavour. Or coffee....... All of these flavours could be used instead of peppermint in WJ's fondant, as could traditional flavours such as violet or rose, lemon or orange.

Great gift for any Diabetic with a sweet tooth and Christmas is coming (sorry, I won't mention the 'C' word again)

Ju
 
Ju - Youre making me drool over my keyboard!! Will have to do some cooking this weekend, stock the freezer up!
 
Well I tried Whitbyjets method, but found them far too sweet. Will have to go back to the drawing board and try something else this weekend. Maybe I'll try the coconut oil idea.
 
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