# 8 oz. (225g) cooking chocolate, plain or milk
# 1 tsp. peppermint essence
# 1 egg white
# 8 oz. (225g) icing sugar
# red and green food colouring

Procedures :
# Gradually fold in the egg white into 6 oz. of the icing sugar until stiff # Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste # Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third piece plain # Lightly dust a work surface with icing sugar then roll out each piece of paste to a thickness of about a quarter of an inch (5mm) # Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit cutter # transfer to a sheet of greaseproof paper and leave overnight # Gently melt the cooking chocolate in a bowl over hot water # Carefully dip half of each mint cream in the chocolate then lay on a wire rack to set
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