Citrus Candy Creams
1 Egg White
2-3 C Powdered Sugar
Essential Oils, for flavoring (I used lemon, grapefruit, lime, and orange - peppermint would be awesome too!)
2 1/2 C. Powdered Sugar
2 T. Softened Butter
2 T. Cream
9-10 Drops Peppermint Essential Oil
12 oz Bag of Dark Chocolate Melting Wafers
Dark Chocolate Citrus Candy
1 C. Dark Chocolate Chips or Candy Melts
Grapefruit Essential Oil
Peppermint Cocoa Truffles
12 oz Semisweet Chocolate Chips
1/2 C. Bittersweet Chocolate Chips
1 C. Heavy Whipping Cream
5 T. Soft Butter
5-15 Drops of Peppermint Essential Oil
1/4 C. Sugar
1/4 C. Cocoa Powder
Combine both bags of chocolate chips in a medium sized mixing bowl and set aside. Heat whipping cream to a strong summer. Pour over the chocolate chips. Let stand for a few minutes. Stir until smooth.
In a small bowl: whip butter, sugar, and your desired choice of oil (we use peppermint). Start by using 5 drops - you can always add more.
Pour butter, sugar, and oil into the chocolate chip mixture. Mix until smooth. Taste to see if you want to add more essential oil. Refrigerate for at least one hour.
Once firm, scoop out the chocolate by using a melon baller. Roll into 1 inch balls and place on wax paper.
Roll each chocolate ball into cocoa poweder of simply shake it on with a sifter. Can also drizzle with more melted chocolate and coat with taosted coconut, fineground nuts, orange zest, etc.