stovetopchocolatevanilla
Homemade Peppermint Patties
Creamy peppermint filling coated in dark chocolate. Filling made with confectioners sugar, butter, cream, vanilla, and peppermint oil; rolled, cut, chilled, then dipped in melted chocolate with shortening.
From YouTube · Dec 22, 2020
Creamy peppermint filling coated in dark chocolate. Filling made with confectioners sugar, butter, cream, vanilla, and peppermint oil; rolled, cut, chilled, then dipped in melted chocolate with shortening.
1 hr 30 min, source-stated
Prep time
1 hr 30 min, source-stated
Total time
About 28 patties
Yield
Ingredients
7 ingredientsAdjust servings
Ingredients update with servings
- 2 cups (240 g) confectioners sugar
- 1 1/2 tbsp (20 g) room temperature butter, salted or unsalted
- 2 tbsp (28 g) heavy whipping cream or evaporated milk
- 1/4 tsp (1 g) pure vanilla extract
- 1/4 tsp pure food-grade peppermint oil
- 8 oz (225 g) semi-sweet or bittersweet chocolate (55-70% cocoa)
- 1 tbsp (13 g) vegetable shortening
Method
8 steps- In a stand mixer with paddle attachment (or by hand), mix confectioners sugar, butter, cream, vanilla extract, and peppermint oil on low speed until combined, thenlonger until smooth and pliable like play-doh.
- Place filling between two sheets of parchment or wax paper. Roll to 1/4 inch (0.5 cm) thickness, about 7-8 inch (18-20 cm) round. Flip parchment periodically to keep even.
- Slide onto a baking sheet and chill in freezer 10-15 minutes until firm (or refrigerator).
- Cut patties with a 1.5 inch (4 cm) round cookie cutter, placing on parchment-lined baking sheet. Gather scraps, re-roll, chill, and cut again. Yields about 28-30 patties.
- Return cut patties to freezer 10-15 minutes until very cold and firm.
- Melt chocolate and vegetable shortening together in a heatproof bowl over barely simmering water. Do not overheat.
- Remove a few patties at a time from freezer. Dip each in melted chocolate using a fork, let excess drip off, and place on parchment- or foil-lined baking sheet.
- Refrigerate dipped patties uncovered until chocolate hardens.
Recipe notes
Helpful tips
- If filling sticks when rolling, dust parchment with powdered sugar.
- A silicone mat under parchment prevents sliding while rolling.
- Dip patties in small batches to keep them cold.
Equipment
- Stand mixer with paddle attachment or hand mixer or large bowl and wooden spoon
- Rolling pin
- Parchment paper or wax paper
- Heatproof bowl (stainless steel)
- Saucepan
- Fork or candy dipping tool
- Offset spatula or knife (for lifting patties)
Storage
Store in an airtight container in the refrigerator, separating layers with parchment or wax paper, for up to a couple of weeks; or freeze.
Additional tips
- Use food-grade peppermint oil (about 4x strength of peppermint extract). Chocolate is not tempered; patties must be kept refrigerated to stay firm and shiny. Work with a few patties at a time to keep them cold during dipping.
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