Peppermint Chocolates by Shireen Anwer

Ingredients:

• Icing sugar 120 gm
• Unsalted butter 10 gm
• Peppermint essence 1/8-1/4 tsp
• Vanilla essence 1/8 tsp
• Evaporated milk 1-1/2 to 2 tbsp
• Melted dark chocolate for coating

Method:

1. Put icing sugar, butter peppermint essence, vanilla essence and milk in bowl and beat until fluffy.
2. Now put dark chocolate in chocolate mold.
3. Then shake it lightly, so that chocolate set inside and bubbles finish.
4. Now cool it and turn it so that extra chocolate comes out.
5. Then cool it again until chocolate becomes hard.
6. Now put filling in it and cover with dark chocolate.
7. Then cool it until it sets.
8. When it sets, take out from mold and keep in cold place.