Easy Christmas Peppermint Creams Recipe

Introduction

These Easy Christmas Peppermint Creams are a festive treat perfect for the holiday season. Soft peppermint centers coated with rich dark chocolate make a delightful combination that’s simple to prepare and share.

Ingredients

• 1 tbsp condensed milk (full-fat for richness)
• 1 to 2 tsp peppermint extract
• 14 oz powdered sugar (sifted for a smooth cream)
• 3.5 oz dark chocolate chunks (such as Ghirardelli 70% cacao)

Instructions

1. Step 1: In a large mixing bowl, combine the powdered sugar, condensed milk, peppermint extract, and 2 tablespoons of water. Mix thoroughly to form a stiff paste. If the mixture is too dry, add more water one teaspoon at a time; if too runny, add extra powdered sugar until you reach the desired consistency.
2. Step 2: Dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out to about 0.5 cm (approximately 1/4 inch) thickness.
3. Step 3: Dip a 4 cm (about 1.5 inch) diameter cutter in powdered sugar, then use it to cut 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and allow them to dry slightly before moving to the next step.
4. Step 4: Melt the dark chocolate chunks in a heat-proof bowl set over a pan of gently simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
5. Step 5: 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 liking.
6. Step 6: Place the decorated rounds in the refrigerator and chill for about 10 minutes, or until the chocolate is set. Once set, they are ready to enjoy or store.

Tips & Variations

• If you prefer a milder peppermint flavor, reduce the peppermint extract to 1 teaspoon and adjust to taste.
• Use white chocolate instead of dark chocolate for a sweeter coating.
• Sprinkle crushed candy canes over the chocolate topping before it sets for extra festive crunch.
• Make smaller or larger rounds by adjusting the cutter size to suit your preference.

Storage

Store peppermint creams in an airtight container in the refrigerator for up to two weeks. Let them come to room temperature before serving for the best texture. Avoid leaving them out too long to prevent the chocolate from melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is more concentrated, so use it sparingly—start with a few drops and adjust carefully to avoid overpowering the sweetness.

How can I tell if the peppermint paste is the right consistency?

The paste should be stiff enough to roll out without sticking but pliable enough to cut smoothly. If it cracks when rolled, add a little water; if it’s sticky, add more powdered sugar.

Easy Christmas Peppermint Creams Recipe

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These Easy Christmas Peppermint Creams are a festive treat featuring a smooth, minty peppermint paste coated with rich dark chocolate. Perfect for holiday celebrations, these bite-sized sweets combine the refreshing taste of peppermint with the indulgence of chocolate, creating a delightful balance of flavors and textures.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 peppermint creams 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Western

Ingredients

Scale 1x2x3x

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

1. 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 to form a stiff paste. If the mixture is too dry, add water one teaspoon at a time. If too runny, add more powdered sugar until the desired consistency is reached.
2. Roll Out the Paste: Dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out to about 0.5 cm (1/4 inch) thickness for even thickness in the creams.
3. Cut and Dry the Rounds: Dip a 4 cm (1.5 inch) diameter cutter in powdered sugar, then stamp out 24 rounds from the rolled paste. Place rounds on a parchment-lined tray and allow them to dry slightly to firm up before decorating.
4. Melt the Chocolate: In a heat-proof bowl set over a pan of simmering water (double boiler), melt the dark chocolate chunks, stirring occasionally until smooth. Remove from heat and let cool slightly to avoid melting the peppermint cream on contact.
5. 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 the dried peppermint rounds to create an attractive design and chocolate coating.
6. Chill and Set the Chocolate: Place the decorated peppermint creams in the refrigerator for about 10 minutes or until the chocolate is fully set. Once set, they can be enjoyed immediately or stored for later.

Notes

• Ensure the powdered sugar is sifted to avoid lumps in the peppermint paste.
• Adjust water and powdered sugar quantities to achieve a stiff but pliable paste.
• You can use a microwave to melt chocolate in short bursts if preferred, but stirring continually to avoid burning.
• Store peppermint creams in an airtight container at room temperature or in the fridge for longer shelf life.
• For variation, try decorating with white chocolate or adding crushed peppermint candy on top before setting.

Keywords: peppermint creams, Christmas candy, peppermint chocolate, holiday treats, no-bake sweets, peppermint extract, dark chocolate coating