Peppermint Patties, soothingly sweet peppermint filling encased in a luxurious dark chocolate are perfect for the Holiday season, around Christmastime. Decadent, these are small and perfectly formed and very easy to eat and deliver an awesome and refreshing taste.
I had intended to make some Peppermint Patties in time for Christmas, but I ran out of time. However I think they are perfect at almost any time, so I have made some ready for New Year. They are great given as small gifts as well as to be eaten at a small get together during this festive season, if such gatherings are allowed.
There is no baking involved in the recipe, but the chocolate does have to be melted. They are also very easy to make, even though it takes a little time as the discs of peppermint paste need to be thoroughly chilled before being coated.
The lovely taste of peppermint mixed with icing sugar is almost all that is needed in addition to chocolate to make a delicious tasting treat that is simply hard to beat.
The recipe is also adaptable in terms of flavour. Adding some raspberry extract, for instance, would be a great alternative flavour. Changing from dark to milk chocolate would also be fine, for those who might prefer that.
Although I used pure peppermint extract it is possible to use peppermint oil too, though that is much stronger so only a little of it would be required to create the same intensity of flavour.
Mine turned out very well indeed and they taste so good. These are something that will certainly be a regular thing I shall make for future Christmases.
Still in the mood for a mint treat? Try Chocolate Mint Sandwich Cookies.
- 260g( 2 cups + 3 tbsp)icing sugar
- 1 tsp peppermint extract
- 1g(1 1/2 tbsp) softened butter
- 30ml(2 tbsp) double cream(condensed or evaporated milk will be fine too)
- dash of vanilla extract.
- 250g(1 1/2 cups) dark chocolate, finely chopped
- 14g(1 tbsp) butter
- Place the sugar, peppermint extract, softened butter, vanilla extract and double cream into the bowl of a stand mixer(you can do this by hand, or with a hand mixer too).
- Beat on a low speed to start with, to avoid clouds of icing sugar.
- As the sugar becomes coated in the other ingredients increase the speed and mix until it has formed a thick paste.
- Remove the paste from the bowl of the mixer and form into a disc, placing it between two sheets of parchment paper.
- Roll the paste out to a thickness of 5mm(1/4 inch) and place in the fridge to chill for at least an hour(or in the freezer for about 20 to 30 minutes).
- Remove the paste from the fridge and cut into discs, using a 4cm(1 1/2 inch) cookie cutter.
- Place each disc on a tray covered with parchment paper.
- Refrigerate again for about an hour, until the discs are very firm to the touch.
- Melt the chocolate and butter in a bain marie(double boiler) stirring until the mixture is nice and smooth.
- Dip each disc into the chocolate, using a fork or something similar, ensuring that it is fully coated.
- Allow excess chocolate to drip off the disc and then carefully place it on a tray that is covered with parchment paper.
- Refrigerate the patties until the chocolate has firmed up and is hard. Then the patties are ready to be eaten.