Peppermint Cream Soft Centred Chocolates

As we have multiple food allergies in our family (gluten, dairy & peanuts), it can be rather difficult at Easter trying to find chocolates to cater for everyone.

I add to my seasonal chocolate mold collection each year, as there are always different designs from the year before.  I use the same design for each flavour I am making, so I then know which is which.  I bought a fine food brush from a kitchen shop and only use it for chocolate making.

These soft centred chocolates are so simple to make. Take your time painting the chocolate mold to make sure there is a nice even coating. It’s also important not to overfill your chocolates with the filling. Please be patient and make sure your chocolates are set properly, otherwise when you try to remove them from the mold, they won’t come out without being damaged.

I love peppermint creams, especially encased in dark chocolate, but you can use whatever chocolate you prefer. These are extremely tasty and in my opinion they’re much nicer than anything you can buy from the shop.

Makes approximately 20 small chocolates, but this of course depends on the size of your mold.

Peppermint Filling
126g (4.4 ounces or ¾ cup plus 2 tablespoons) sifted icing sugar (I use this brand)
1 tablespoon (15ml) coconut oil, light olive oil or vegetable oil
1 tablespoon (15ml) dairy free milk of choice
Add few drops of either peppermint essence, extract or oil, to suit your personal taste
Approximately 140g (4.9 ounces) dark chocolate (min 70%)

First make a start on the peppermint filling, mix the icing sugar together with the oil, milk and peppermint essence in a small bowl. The mixture will be quite thick. Next, place the bowl in the microwave and give a 15-20 second burst until it becomes  warm, allow it to cool before using. I’ve found by gently heating the peppermint filling, it thickens up nicely when it cools.

Step 1

You can either melt your chocolate the old fashioned way, or you can melt it in the microwave. I melt my chocolate by boiling some water in a small saucepan. Then, once the water has boiled, turn the gas off and place a glass bowl over the top. Add the chocolate to the bowl and stir frequently until melted. If you’re chocolate starts to thicken, gently reheat until it thins out again and once it’s thinned out enough, remove from heat.

When the chocolate has melted, use a teaspoon and place a small amount of melted chocolate in the mold. Use the brush and paint the chocolate evenly inside the mold making, sure not to leave any transparent patches.

Then tap on the bench to eliminate any air bubbles. Refrigerate until completely set which takes about 5-8 minutes. The sides of the molds may need an extra light brushing with melted chocolate if there are any transparent patches, again pop them back in the refrigerator until set.

Step 2

When the chocolate is set, approximately ¾ fill the chocolate cases with the peppermint filling, but do not over fill. Use you finger to smooth over the surface, alternatively if your peppermint mixture is pliable you can take a small amount and roll it into a ball, then place it in the mold and use your finger to flatten it.

Step 3

Using a teaspoon pour a small amount of melted chocolate over the filling and then brush to seal it with the chocolate, making sure all the edges are covered. Tap on the bench again and place back in the refrigerator until completely set.

Step 4

Once set, it’s simply a matter of gently popping them out of the mold and either foil wrapping them or storing them in an airtight container in the refrigerator.

Recipe byThe Gluten & Dairy Free Bakehouse

9 responses to “Peppermint Cream Soft Centred Chocolates

  1. Hello,
    I saw the recipe and just want to try it out as I don’t eat eggs!!
    I just want to ask if there is any substitute for rice/almond milk?? Or can I skip that ingredient?

  2. Hi 🙂
    Sorry for the late reply, we’ve recently moved house. You can use any dairy free milk of choice. I’ve always used milk in the peppermint filling, the extra liquid helps with the consistency, If you leave it out it the filling could possibly be a little dry.

  3. Pingback: February 14th is National Cream-Filled Chocolates Day – Best 35 Recipes | The Food Explorer·

  4. Hi! I’m planning to try this recipe out, but I can’t get almond/rice milk or similar milk substitutes where I live; is it okay to just use regular(cow’s) milk if I don’t require the finished candies to be dairy-free? Thank you in advance!

  5. Hi, how long do these last if kept in the fridge? I want to make them as part of a chocolate assortment for a Christmas present, but am concerned that they won’t last if I make them too soon. Thanks in advance!!

  6. Hi Phillippa 🙂
    Sorry for the late reply, but I’ve been unwell. These chocolates do keep very well in the refrigerator after being made. I usually make them a couple of days in advance, and then it takes the boys 2-3 days to eat their way through them, and they’re just fine.

  7. Hi, so I have a bunch of these and I was wondering if there are recipes that incorporate this chocolate into them? Like can I melt them down for something or the other or chop them up? I have a lot of these and no clue as to what to do.

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