Hey, festive friends!
The holidays are around the corner, and I have a treat that’ll make your taste buds dance!
Get ready for my delicious Christmas peppermint creams.
These little bites are creamy, minty, and oh-so-festive.
They’re perfect for sharing (or keeping all to yourself)!
Let’s spread some holiday cheer with this easy recipe!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Ingredients
For the peppermint creams:
- 1 tbsp condensed milk (full-fat for richness)
- 1 to 2 tsp peppermint extract
- 14 oz powdered sugar (sifted for a smooth cream)
For the chocolate coating:
- 3.5 oz dark chocolate chunks (such as Ghirardelli 70% cacao)
Step 1: Prepare the Peppermint Paste
In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavoring, and 2 tablespoons of water.
Mix thoroughly to form a stiff paste.
If the mixture is too dry, add more water, one teaspoon at a time.
If it’s too runny, add extra icing sugar until the desired consistency is reached.
Step 2: Roll Out the Paste
Dust a clean work surface and a rolling pin with icing sugar to prevent sticking.
Roll the peppermint paste out to about 0.5 cm (approximately 1/4 inch) thickness.
Step 3: Cut and Dry the Rounds
Dip a 4 cm (approximately 1.5 inch) diameter cutter in icing sugar, then use it to stamp out 24 rounds from the rolled paste.
Place the rounds on a parchment-lined tray and allow them to dry slightly before proceeding to the next step.
Step 4: Melt the Chocolate
In a heat-proof bowl set over a pan of just simmering water, melt the dark chocolate, stirring occasionally until smooth.
Once melted, remove from heat and let it cool slightly.
Step 5: Decorate the Rounds
Spoon the melted chocolate into a piping bag fitted with a small, plain nozzle.
Pipe the chocolate in a zig-zag pattern over the dried peppermint rounds.
Ensure each round is decorated to your liking.
Step 6: Chill and Set the Chocolate
Place the decorated rounds in the refrigerator to chill for about 10 minutes, or until the chocolate is set.
Once set, they are ready to be enjoyed or stored for later use.
