Christmas Peppermint Creams (Print Version)
Creamy, minty confections drizzled with dark chocolate - a festive holiday treat that's surprisingly simple to make at home.
# Ingredients:
→ Peppermint Cream Base
01 -
1 tbsp condensed milk (full-fat)
02 -
1 to 2 tsp peppermint extract
03 -
14 oz powdered sugar, sifted
→ Chocolate Coating
04 -
3.5 oz dark chocolate (70% cacao), chopped
# Steps:
01 -
In a large mixing bowl, combine the sifted powdered sugar, condensed milk, peppermint extract, 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 too runny, add extra powdered sugar until reaching the desired consistency.
02 -
Dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out to about 0.5 cm (1/4 inch) thickness.
03 -
Dip a 4 cm (1.5 inch) diameter cutter in powdered sugar, then stamp out 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and allow them to dry slightly before proceeding.
04 -
In a heat-proof bowl set over a pan of simmering water, melt the dark chocolate, stirring occasionally until smooth. Once melted, remove from heat and let cool slightly.
05 -
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, ensuring each is decorated to your preference.
06 -
Place the decorated rounds in the refrigerator for about 10 minutes, or until the chocolate is set.
# Notes:
01 -
These peppermint creams make wonderful holiday gifts when packaged in decorative tins or boxes.