Description
These Irresistible Peppermint Creams are a festive and delightful treat perfect for the holiday season. Made with a smooth peppermint-flavored paste coated in rich dark chocolate, this recipe yields 24 bite-sized sweets that combine creamy texture with a refreshing minty kick, ideal for gifting or enjoying with a cup of tea.
Ingredients
Scale
Main Ingredients
- 2 cups Icing Sugar (powdered sugar can be used for smoother consistency)
- 1 cup Condensed Milk (use non-dairy condensed milk for a vegan option)
- 1 teaspoon Peppermint Flavoring (or peppermint extract as an alternative)
- 2 tablespoons Water (adjust as needed for desired texture)
- 200 grams Dark Chocolate (semi-sweet chocolate can substitute)
Instructions
- Preparation: Gather all ingredients and prepare your work surface by dusting with icing sugar to prevent sticking.
- Mix Peppermint Paste: In a large mixing bowl, combine icing sugar, condensed milk, peppermint flavoring, and water. Blend thoroughly until you achieve a stiff, smooth paste with a consistency firm enough to roll.
- Roll Out Paste: On the icing sugar-dusted surface, roll the peppermint paste to about 0.5 cm (approximately 1/5 inch) thickness using a rolling pin also dusted with icing sugar to prevent sticking.
- Cut Shapes: Use a 4 cm diameter cutter dusted with icing sugar to stamp out 24 round shapes from the rolled paste. Place each round on a tray lined with parchment paper and allow them to dry for about 10 minutes to set slightly.
- Melt Chocolate: Set a heat-proof bowl over simmering water (double boiler method) and melt the dark chocolate, stirring continuously until smooth. Remove from heat and let cool slightly so the chocolate thickens enough for piped decoration without running.
- Decorate Peppermint Creams: Transfer the melted chocolate to a piping bag. Pipe a zig-zag pattern over each peppermint round, covering them decoratively to enhance both flavor and appearance.
- Set Chocolate: Place the decorated peppermint creams in the refrigerator for about 10 minutes, allowing the chocolate to set firmly before serving or packaging.
Notes
- Adjust the amount of water in the paste as needed to achieve a stiff but pliable consistency.
- For a vegan option, substitute condensed milk with a suitable non-dairy condensed milk alternative and ensure the chocolate is dairy-free.
- Use powdered sugar instead of icing sugar if you prefer a finer texture in the peppermint paste.
- Store peppermint creams in an airtight container in the refrigerator to maintain freshness.
- Chocolate decorations can be customized; try adding crushed peppermint candy for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
