Description
These Irresistible Christmas Peppermint Creams are a delightful holiday treat combining a sweet, minty peppermint center with a decadent dark chocolate drizzle. Perfect for festive gatherings, they are easy to make and sure to impress both kids and adults alike with their refreshing flavor and elegant appearance.
Ingredients
Scale
Peppermint Creams
- 2 cups Icing Sugar (powdered sugar can be used for a smoother texture)
- 1 cup Condensed Milk (non-dairy condensed milk as a vegan alternative)
- 1 teaspoon Peppermint Flavoring (peppermint extract may be substituted)
- 2 tablespoons Water (adjust to achieve desired paste consistency)
Chocolate Coating
- 200 grams Dark Chocolate (semi-sweet chocolate can be used instead)
Instructions
- Preparation: Gather all ingredients and have a large mixing bowl, rolling pin, 4 cm diameter cutter, parchment-lined tray, heat-proof bowl, and piping bag ready.
- Make Peppermint Paste: In a large mixing bowl, blend the icing sugar, condensed milk, peppermint flavoring, and water together until a stiff paste forms. This paste will be the base of your peppermint creams.
- Roll Out Paste: Dust your work surface and rolling pin with icing sugar to prevent sticking. Roll out the peppermint paste evenly to about 0.5 cm thickness, ensuring a smooth and uniform layer.
- Cut Out Rounds: Using a 4 cm diameter cutter dusted with icing sugar, stamp out 24 rounds from the rolled paste. Place these rounds onto a parchment-lined tray and allow them to dry for approximately 10 minutes.
- Melt Chocolate: Set a heat-proof bowl over simmering water (double boiler method) and gently melt the dark chocolate, stirring continuously until the chocolate is smooth and glossy. Allow it to cool slightly to reach a pourable but thick consistency.
- Decorate Peppermint Rounds: Transfer the melted chocolate into a piping bag. Pipe a zig-zag pattern of chocolate over each dried peppermint round, adding a festive touch and delicious chocolate layer.
- Set Chocolate: Refrigerate the decorated peppermint creams for about 10 minutes or until the chocolate is fully set and firm to the touch.
Notes
- You can substitute powdered sugar for icing sugar for a smoother peppermint paste.
- For a vegan version, use non-dairy condensed milk and ensure the chocolate is dairy-free.
- Adjust water quantities slightly to achieve a workable paste consistency.
- Store the peppermint creams in an airtight container in a cool place or refrigerator to maintain freshness.
- Use semi-sweet chocolate if you prefer a less intense dark chocolate flavor.
