Easy Christmas Peppermint Creams Recipe
These Easy Christmas Peppermint Creams are a delightful holiday treat featuring a sweet and creamy peppermint center coated with rich dark chocolate. Perfect for gifting or serving at festive gatherings, these candies offer a refreshing minty flavor balanced by the smooth texture of the chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 peppermint creams 1x
- Category: Candy/Sweets
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Peppermint Creams:
- 1 tbsp condensed milk (full-fat for richness)
- 1 to 2 tsp peppermint extract
- 14 oz powdered sugar (sifted for a smooth cream)
- 2 tbsp water (plus more as needed)
For the Chocolate Coating:
- 3.5 oz dark chocolate chunks (such as Ghirardelli 70% cacao)
Instructions
- Prepare the Peppermint Paste: In a large mixing bowl, combine the sifted powdered sugar, condensed milk, peppermint extract, and 2 tablespoons of water. Mix thoroughly until a stiff paste forms. Adjust the consistency by adding a teaspoon of water if too dry, or extra powdered sugar if too runny.
- Roll Out the Paste: Lightly dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste evenly to about 0.5 cm (1/4 inch) thickness.
- Cut and Dry the Rounds: Dip a 4 cm (1.5 inch) round cutter into powdered sugar and use it to cut out 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and let them dry slightly until firm enough to handle.
- Melt the Chocolate: Set a heat-proof bowl over a pan of simmering water (double boiler). Add the dark chocolate chunks and stir occasionally until completely melted and smooth. Remove from heat and allow to cool slightly for easier piping.
- Decorate the Rounds: Spoon the melted chocolate into a piping bag fitted with a small plain nozzle. Pipe the chocolate in a zig-zag pattern over each peppermint round, decorating to your preference. Allow the chocolate to set completely before serving or packaging.
Notes
- Sift the powdered sugar to avoid lumps and ensure a smooth peppermint paste.
- Adjust peppermint extract amount based on your preferred mint intensity.
- Use parchment paper for easy cleanup and to prevent sticking during drying.
- Be careful not to overheat chocolate as it can seize; melt gently over simmering water.
- Store finished peppermint creams in an airtight container at room temperature for up to 2 weeks.
Keywords: Christmas peppermint creams, peppermint candy, holiday sweets, dark chocolate peppermint, easy peppermint candy, festive treats
