Cream Cheese Mints with Dark Chocolate

Did you ever make mint fondants as a child? 

One of my fondest memories of my childhood is sitting at the kitchen table making peppermint pigs with my Mum and Sister. It was great fun, and tasty too!

This is a sort of grown up version of that. As you may have noticed, they are not pig shaped. (Although I couldn't resist keeping them pink, for old times sake) 

These little morsels are creamy, sweet and indulgent. Finished with a generous drizzle of bittersweet dark chocolate for good measure.

Makes 70 pieces

1/4C vegan cream cheese

4-5C powdered fondant sugar

1tsp peppermint extract

Dash of vegan red food coloring 

1/2C powdered sugar

1/2tsp silver edible glitter (optional)

50g dark chocolate

In a stand alone electric mixer, mix the cream cheese with the colour and the peppermint extract until smooth. Then add the powdered fondant sugar a cup at a time, continuing to whisk until it is almost too stiff for the mixer. 

Line a chopping board with a sheet of grease proof paper. Mix the glitter into the powdered sugar in a small bowl and set aside. Sprinkle a little of the powdered sugar onto the grease proof paper and plop a heaped tablespoon of the fondant mixture onto the paper. Roll in the sugar to coat, and make into a sausage by rolling it with your hands. Stretch it out until it is about 1/2 an inch thick and then chop into bite sized pieces. Roll the individual pieces in the sugar/glitter mixture and place on a tray lined with grease proof paper.  Repeat until all of the mixture is gone.

Finish by melting the chocolate in the microwave and then drizzling it over the mints. Refrigerate for around an hour and then serve.