Thinking about Christmas gifts again (sorry family!), I thought that mint creams would keep well, since they're just icing sugar and water with a bit of peppermint extract. Then, I decided I would use the peppermint essence for the marshmallows and use delicious orange oil to flavour these creams. I think I made them a little big because I felt a bit sick after eating two in a row (or maybe that's just because I ate two in a row...). You could also make them any shape you like – holly leaves or star shapes would be suitably festive!
Chocolate orange creams
Icing sugar
A few tablespoons water
Liquid orange essence
Food colouring (if you like)
Dark chocolate (for decorating)
I know this recipe isn't very precise, but I find the best way to make them is to tip about half a box of icing sugar (which seems like an awful lot, and is probably about 500g) into a bowl and start adding water, slowly mixing to a very thick paste. I have found in the past that if I add the water too confidently, I have to add endless amounts of icing sugar, so I think it is best to just get started and see where you end up – do add the water slowly and very sparingly.
Add the food colouring and a few drops of orange essence. It will come together so that you can roll it out on a surface lightly dusted with icing sugar and then cut out into shapes. Leave the creams to set on a sheet of greaseproof paper for at least an hour. They will harden up over time.
Melt the chocolate (I used 50g to decorate about 10 creams, but ended up wasting a lot of it) and use it to decorate the creams. I think next time I'm going to cover the surface in chocolate, like a biscuit.
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