Peppermint Dark Chocolate Patties (Printer-Friendly)
Minty filling and smooth dark chocolate combine for a classic homemade holiday candy favorite.
# What You’ll Need to Cook:
→ Filling
01 -
395 ml sweetened condensed milk
02 -
2 teaspoons peppermint extract
03 -
900 grams powdered sugar
→ Coating
04 -
340 grams dark chocolate melting wafers
# Steps to Prepare:
01 -
In a stand mixer bowl, combine sweetened condensed milk and peppermint extract. Whisk together until uniform.
02 -
Gradually add half of the powdered sugar to the mixture, beating until combined. Incorporate remaining powdered sugar and beat until thick and cohesive. If too stiff to work, add water 1 tablespoon at a time until pliable yet firm.
03 -
Line a large baking tray with parchment paper. Using a 1-inch (2.5 cm) cookie scoop, portion the peppermint mixture into 30 to 35 balls. With damp hands, shape each ball until smooth. Cover with parchment, then press each ball into a 0.6 cm thick disc using the base of a glass.
04 -
Transfer the tray of peppermint discs to the freezer and chill for 2 hours until solid.
05 -
Place dark chocolate melting wafers in a microwave-safe bowl. Microwave in 10 second intervals, stirring after each, until fully melted and smooth.
06 -
Using a fork, dip each chilled peppermint disc into the melted chocolate, letting excess drip off, then place onto the parchment-lined tray. If patties begin to soften, freeze briefly before continuing.
07 -
Allow coated patties to rest at room temperature until chocolate hardens completely. Once set, serve or store in an airtight container.
# Extra Cooking Tips:
01 -
Use only peppermint extract, not peppermint oil, for balanced flavor.
02 -
If desired, substitute regular chocolate chips for melting wafers, but tempering is recommended for glossy results.
03 -
For variations, raspberry or orange extract can replace peppermint for different flavor profiles.
04 -
Layer finished patties with parchment paper for freezer storage up to 2 months.