Peppermint Cream Chocolates (Printable)

Delicate chocolates featuring a smooth peppermint cream center and rich dark chocolate coating.

# Ingredient List:

→ Peppermint Cream Filling

01 - 2 cups powdered sugar, sifted
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 ounces good-quality dark chocolate (60-70% cocoa), chopped
07 - 1 teaspoon coconut oil or neutral vegetable oil (optional, for shine)

# Steps:

01 - In a medium bowl, beat together powdered sugar, softened butter, heavy cream, peppermint extract, and salt until smooth and pliable. Add additional powdered sugar if mixture is too sticky.
02 - Roll mixture into 24 small balls, about one teaspoon each, then flatten slightly into discs. Arrange on a parchment-lined baking sheet.
03 - Place discs in the freezer for 20 minutes until firm.
04 - Melt dark chocolate and coconut oil (if using) in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat.
05 - Using a fork, dip each peppermint disc into melted chocolate, tap off excess, and place back on parchment-lined sheet.
06 - Refrigerate coated chocolates for at least 20 minutes until set.
07 - Keep chocolates in an airtight container refrigerated for up to 2 weeks.

# Expert Advice:

01 -
  • They taste expensive but cost almost nothing to make at home.
  • The peppermint filling melts on your tongue before the chocolate even has a chance.
  • Theyre small enough to feel virtuous and rich enough to feel indulgent.
02 -
  • If you skip freezing the centers, theyll fall apart in the warm chocolate and youll have a mess.
  • Water is the enemy of melted chocolate, even a drop will turn it grainy and unusable.
  • Dont rush the chilling step or the coating will smudge when you handle them.
03 -
  • Use a toothpick to help lift the dipped chocolates off the fork without leaving big marks.
  • If the chocolate starts to thicken while dipping, rewarm it gently over the steam for a few seconds.
  • Let the coated chocolates sit at room temperature for two minutes before chilling so the bottoms flatten evenly.

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