Peppermint Patties (Printer-friendly)
Minty centers dipped in dark chocolate; chill to set for elegant bite-sized gifts or after-dinner treats.
# What you'll need:
→ Peppermint Filling
01 - 2 cups powdered sugar, sifted
02 - 2 tablespoons unsalted butter, softened
03 - 2 teaspoons pure peppermint extract
04 - 2 tablespoons heavy cream
05 - Pinch of salt
→ Chocolate Coating
06 - 8 ounces dark chocolate (60–70% cocoa), chopped
07 - 1 teaspoon coconut oil (optional, for smoother coating)
# Method:
01 - Using a mixing bowl and electric mixer or sturdy spatula, blend powdered sugar, butter, peppermint extract, heavy cream, and salt until a smooth dough forms. Add additional powdered sugar if necessary for a pliable consistency.
02 - Portion dough into 2-teaspoon balls and flatten each into 1/4-inch thick discs. Arrange them on a parchment-lined baking sheet.
03 - Transfer the tray to the freezer for 20 to 30 minutes until the discs are firm.
04 - Combine chopped dark chocolate and coconut oil (if using) in a heatproof bowl. Set bowl over gently simmering water, stirring until chocolate is completely melted and smooth.
05 - Using a fork, dip each frozen peppermint disc into the melted chocolate, allowing excess to drip off. Place coated discs back onto the parchment-lined baking sheet.
06 - Refrigerate the coated patties for about 15 minutes, or until the chocolate is fully set.
# Expert Tips:
01 -
- They taste leagues fresher than anything store bought and stay deliciously cool in your fridge for weeks.
- Making them from scratch becomes a quick dessert trick that feels effortlessly impressive to anyone who tries them.
02 -
- Don't skip chilling the mint discs or they'll melt into the chocolate and make a mess.
- Melting chocolate slowly over barely simmering water prevents it from seizing into a thick, grainy paste.
03 -
- If your dough's too sticky to handle, an extra sprinkle of powdered sugar saves the day.
- Always melt more chocolate than you think you'll need to keep dipping smooth and frustration-free.