Peppermint Cream Chocolates (Printable Version)

Melt-in-mouth chocolates feature a smooth peppermint cream center for delightful indulgence.

# What You Need:

→ Peppermint Cream Filling

01 - 2 cups sifted powdered sugar (240 g)
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons heavy cream
04 - 1 teaspoon pure peppermint extract
05 - Pinch of fine sea salt

→ Chocolate Coating

06 - 9 oz good-quality dark chocolate (60-70% cocoa), chopped
07 - 1 teaspoon coconut oil or neutral vegetable oil (optional, for shine)

# How to Make It:

01 - In a medium bowl, beat powdered sugar, softened butter, heavy cream, peppermint extract, and salt until smooth and pliable. Add additional powdered sugar if too sticky.
02 - Roll the mixture into 24 small balls (about 1 teaspoon each), then flatten slightly into discs and place on a parchment-lined baking sheet.
03 - Freeze the discs for 20 minutes until firm.
04 - Melt dark chocolate and optional coconut oil in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
05 - Dip each peppermint disc into melted chocolate using a fork, tapping off excess, then place back on the parchment-lined sheet.
06 - Refrigerate chocolates for at least 20 minutes or until set.
07 - Store finished chocolates in an airtight container in the refrigerator for up to two weeks.

# Expert Advice:

01 -
  • They taste like something from a fancy chocolatier, but youre making them in your own kitchen with five ingredients.
  • The peppermint cream melts on your tongue in a way that feels almost magical, especially when the chocolate shell cracks just right.
  • Theyre small enough to feel elegant, but rich enough that one or two actually satisfies you.
  • Perfect for gifting because they look impressive and people assume you spent way more effort than you did.
02 -
  • If you skip freezing the filling, it will dissolve into the warm chocolate and youll end up with a gooey mess instead of clean coated centers.
  • Overheating the chocolate makes it seize and turn grainy, so keep the heat low and stir constantly, patience wins here.
  • Tap the fork firmly after dipping to remove excess chocolate, or your coating will be too thick and overpower the delicate peppermint cream inside.
03 -
  • Chill your fork in the freezer between dips to keep the centers firm and prevent them from sliding off during coating.
  • Use a small offset spatula to gently push each dipped chocolate off the fork onto the parchment for a cleaner底部 finish without a puddle of excess chocolate.
  • Double dip any chocolates that look thin or have gaps in the coating, just let the first layer set for a few minutes in the fridge first.

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