Easy Christmas Peppermint Creams Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
