Peppermint drops

Name: Peppermint drops
Cook time: 1 h
Total time: 1 h
Yield: 55
Ingredients: 150 g soft butter; 750 g Icing sugar; 3 TABLESPOONS condensed milk (7,5 % fat); 3 TSP neutral oil (e.g. sunflower oil); 2–3 drops of peppermint oil (pharmacy); 500 g white couverture; 25 g Coconut oil (e.g. palm oil); 7-10 Tbsp Food colouring as powder; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 55

150 g soft butter
750 g Icing sugar
3 TABLESPOONS condensed milk (7,5 % fat)
3 TSP neutral oil (e.g. sunflower oil)
2–3 drops of peppermint oil (pharmacy)
500 g white couverture
25 g Coconut oil (e.g. palm oil)
7-10 Tbsp Food colouring as powder
baking paper

Directions

1
First mix butter, icing sugar, condensed milk, oil and peppermint oil with the dough hooks of the mixer, then knead briefly with your hands to a smooth mixture. Cover and chill for approx. 30 minutes.
2
Line two large kitchen shelves or trays with baking paper (they must fit in the refrigerator) Form 55-60 walnut-sized balls from the mixture. Place them on the boards, press them slightly flat (each approx. 4 cm Ø).
3
Chill for about 2 hours.
4
Chop the chocolate coating and melt in a hot water bath with coconut oil. Distribute evenly in small bowls and colour each with food colouring red, blue, green and yellow. Use a fork to pull the drops through the chocolate coating and let them drain.
5
Leave to dry on a cake rack - keep in a cool place for about 1 week.