Description
Creamy, minty peppermint patties coated in rich, dark chocolate. Perfect homemade treat for the holidays or any sweet craving.
Ingredients
Scale
- 4 cups powdered sugar, sifted
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup heavy cream
- 2 tablespoons corn syrup
- 1 teaspoon peppermint extract (or more, to taste)
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate, finely chopped (good quality is key!)
- 1 tablespoon coconut oil (or vegetable shortening)
Instructions
- In a large bowl, cream the softened butter until light and fluffy (2-3 minutes).
- Gradually add heavy cream and corn syrup, mixing until combined.
- Gradually add sifted powdered sugar, 1 cup at a time, mixing on low speed until just combined after each addition.
- Stir in peppermint extract and salt. Adjust peppermint extract to taste.
- Adjust consistency: If too dry, add heavy cream (1 tsp at a time). If too wet, add powdered sugar (1 tbsp at a time).
- Cover and refrigerate filling for at least 30 minutes (or up to 1 hour).
- Line a baking sheet with parchment paper.
- *Option 1 (Roll & Cut):* Dust surface with powdered sugar. Roll filling to 1/4-inch thickness. Cut out patties with cookie cutters.
- *Option 2 (Roll & Flatten):* Roll filling into 1-inch balls. Flatten with palm or glass bottom.
- *Option 3 (Piping Bag):* Pipe circles onto the prepared baking sheet.
- Refrigerate shaped patties for 15-20 minutes.
- *Double Boiler:* Simmer water in a saucepan. Place heatproof bowl on top (bowl shouldn’t touch water). Add chocolate and coconut oil. Stir until melted and smooth.
- *Microwave:* Microwave chocolate and coconut oil in 30-second intervals, stirring after each, until almost melted. Stir until smooth. Be careful not to overheat.
- Keep chocolate warm.
- Have melted chocolate and lined baking sheet ready.
- Dip each chilled patty into the melted chocolate, ensuring it’s fully coated. Use a fork to lift and let excess drip off.
- Place on the prepared baking sheet.
- Repeat with remaining patties.
- Optional: Sprinkle with crushed peppermint, sprinkles, or cocoa powder while chocolate is wet.
- Chill in the refrigerator for at least 30 minutes, or until chocolate is set.
- Store in an airtight container in the refrigerator for up to a week. For longer storage, wrap individually and freeze for up to 2 months.
Notes
- Use good quality chocolate for the best flavor.
- Don’t overheat the chocolate, as it can become grainy.
- Chilling the filling and patties is crucial for easy handling and dipping.
- Adjust the peppermint extract to your preferred intensity.
- Have fun and experiment!
- Prep Time: 30 minutes
- Cook Time: 15 minutes