Rudolph Peppermint Pretzel Pops
Lindt Excellence Dark Mint Intense Bar 100g
- For the peppermint discs:
- 75 ml coconut oil, melted
- 75 ml golden syrup
- 1 tsp peppermint extract
- 325 g icing sugar, plus extra for rolling
- For the chocolate coating:
- 175 g Lindt Excellence Intense Mint Dark Chocolate, finely chopped
- 2 tsp coconut oil
- To decorate:
- 20 decorative straws or skewers
- 1 x tube white writing icing
- 1 small pack ready-to-roll white fondant icing
- A couple of drops of red food colouring
- 20 round milk chocolate buttons
- 40 salted pretzels
Line a large baking sheet with greaseproof paper and set aside.
In the bowl of an electric mixer, combine the coconut oil, corn syrup and peppermint extract. Add ⅓ of the icing sugar and mix on low until combined. Add the remaining icing sugar in batches. Increase to medium speed and continue to mix for about 2 minutes or until a stiff dough forms. Shape into a large ball.
Line a flat work surface with greaseproof paper. Using a rolling pin lightly dusted with icing sugar, roll out into a sheet 1.2 cm / ½ inch thick. If the dough is sticking to the rolling pin, lightly dust with more icing sugar. Place onto the prepared baking sheet and chill in the fridge for 15 minutes.
Remove from the fridge and, using a cookie cutter, stamp out 5 cm / 2-inch circles. Re-roll any scraps and repeat. Transfer back onto the prepared baking sheet and set aside (line an extra baking sheet, if necessary).
For the coating: put the chopped chocolate and coconut oil into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside for 10 minutes to cool slightly.
Insert a fork into the base of one of the discs and carefully dip into the melted chocolate-coconut mix to completely cover. Hold over the bowl, allowing the excess to drip off. Return to the baking sheet and repeat with the remaining discs - reheating the chocolate-mix as needed. Reserve the remaining (at least 1 tablespoon).
Insert a decorative straw or skewer into the bottom of each chocolate coated disc and chill in the fridge for about 30 minutes - or until set.
Meanwhile, divide the fondant into 2 equal portions. Form 40 small balls from one portion. Mix a couple of drops of red food colouring into the remaining portion until the colour has blended into a bright red - the exact amount needed will vary depending on which brand you use. Form into 20 small red balls for round fondant ‘noses’.
Remove the discs from the fridge. Dot a little writing icing onto the flat side of the chocolate button and stick onto the bottom third of the chocolate disc. For the nose, dot a little writing icing on one side of the red ball and place in the centre of the chocolate button. Press gently to seal. For the eyes, dot the writing icing onto 2 of the white balls and place above, and either side, of the chocolate button. Press down to seal and flatten slightly. Dot the writing icing onto 2 pretzels and stick on top of the discs to form antlers. Repeat with the remaining discs until you have 20 rudolphs.
Re-melt the reserved chocolate and spoon into a small piping bag. Snip a little off the end (you want a pin-sized tip) and pipe a chocolate pupil into the centre of each white fondant ball. Repeat with the remaining discs. Leave to set for 15 minutes. Re-melt the reserved chocolate and spoon into a small piping bag. Snip a little off the end (you want a pin-sized tip) and pipe a chocolate pupil into the centre of each white fondant ball. Repeat with the remaining discs. Leave to set for 15 minutes.
Enjoy immediately or refrigerate until ready-to-serve.
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