Peppermint Patties (Printable)
Cool mint centers dipped in dark chocolate, chilled for gifting 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)
# Directions:
01 - In a mixing bowl, beat together powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt until a smooth, pliable dough forms. If the mixture remains sticky, gradually incorporate additional powdered sugar until workable.
02 - Scoop out portions of the mixture, about 2 teaspoons each, and flatten into discs approximately 1/4 inch thick. Arrange on a parchment-lined baking sheet.
03 - Freeze the formed discs for 20 to 30 minutes until firm and easy to handle.
04 - In a heatproof bowl set over simmering water, melt dark chocolate and coconut oil, stirring gently until smooth and fluid.
05 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess to drip off. Return patties to the parchment-lined baking sheet.
06 - Place baking sheet in the refrigerator and chill for 15 minutes or until chocolate is fully set.
# Expert Advice:
01 -
- Your kitchen will smell like a cross between a chocolate shop and the holidays, even if it's the middle of August.
- They're unfussy to make and impress everyone as a homemade gift or after-dinner surprise.
02 -
- I once rushed and didn’t chill the filling long enough; it slid right off the fork into the chocolate mess, so don’t skip the freeze.
- Adding a little coconut oil to the chocolate made the shells more delicate and gave them a professional sheen—it’s worth trying.
03 -
- Letting the patties chill extra long means no melting mishaps during dipping.
- Using a fork (not tongs) for dipping helps chocolate drip off evenly, for neat edges every time.