Step 1

Line a couple of baking sheets with some grease proof paper and set aside.

Step 2

Whisk the egg white in a large bowl until light & fluffy, but not stiff.

Step 3

Sift in the icing sugar into the egg white. Add the peppermint extract and food colouring (if using,) and mix until combined into a dough. You may need to use your hands to bring the dough together.

Step 4

Take a small amount of the dough (about 1-2 teaspoons) and roll into a ball. Place onto your pre-lined trays and gently press with a fork. Repeat until all your dough is used - you should get around 20, depending on the size of your peppermint creams.

Step 5

Transfer the tray to the fridge for a minimum of 2 hours, or ideally overnight.

Step 6

To finish, break the chocolate up into a bowl and gradually melt in short bursts in the microwave, or over a bain-marie. Dip your peppermint creams halfway into the chocolate, one at a time, and place back onto the lined trays.

Step 7

Return to the fridge for a few hours to set the chocolate.