Peppermint Patties (Printable)
Minty fondant centers dipped in dark chocolate—simple chill-and-set confections for gifting or dessert.
# What You 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
# How To Make It:
01 - In a mixing bowl, beat powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt together until a smooth, pliable dough forms. If the dough is overly sticky, gradually incorporate additional powdered sugar until workable.
02 - Using approximately 2 teaspoons per portion, form dough into small balls and flatten into discs about 1/4 inch thick. Arrange on a parchment-lined baking sheet.
03 - Place the baking sheet in the freezer for 20 to 30 minutes, until discs are firm.
04 - In a heatproof bowl set over a pot of gently simmering water, melt chopped dark chocolate with coconut oil if using, stirring until completely smooth.
05 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess chocolate to drip off before returning to the lined baking sheet.
06 - Transfer coated patties to the refrigerator and chill for 15 minutes or until chocolate is set.
# Expert Suggestions:
01 -
- Your secret weapon for impressing friends who think candies are too tricky to try at home.
- Every batch turns out like little edible treasures that beat anything at the store.
02 -
- The first time I skipped chilling the centers, they melted in the chocolate and made a sticky mess everywhere.
- Only after trying several chocolates did I realize a bar with at least 60 percent cocoa gave the best snap without being too bitter.
03 -
- Don&apost rush the chilling step – it&aposs the secret to easy dipping and neat candies.
- Adding a hint of sea salt to the top before the chocolate sets makes these unforgettable.