One thing I absolutely LOVE about the holiday season is all the peppermint flavoured stuff. I love candy canes, peppermint patties, peppermint hot chocolates… gawww so delicious. Every year, I go on some sort of peppermint patty kick. The Pivik sells these 3-inch ones (Cadbury? Pep?) that last me about a week because they’re so rich, but I just nibble on a bit of it every day.
Anyway, these are delicious, super easy, and are soooo pretty. That little “snap” the chocolate makes when you bite into it is so satisfying, that I procrastinated an assignment due tomorrow to make em. As usual.
I’ve included the original recipe, but I think I’ll add some changes to it because I found it wasn’t pepperminty enough. I also had a hard time trying to find something to cut the circles out because obviously cookie cutters are kind of ridiculously large, and all my glasses were slightly too large. OH MY GOD I JUST THOUGHT OF SOMETHING. I have shot glasses hiding somewhere. Okay. Note to self: Use shot glasses to cut out the circles next time.
Wow. Idiot.
Anyway. As you may see below, I started using the lid for my face cream (which I washed, obviously). It worked and because I could squish the cap, I could pop out the patties super easily!
LET’S GET CRACKALACKIN.
Peppermint Patties
Ingredients
- 2 1/4 cups icing sugar (plus some to dust like flour)
- 1/2 tsp peppermint extract (I think I'll use almost a tsp next time)
- 1 1/2 tbsp clear corn syrup
- 1 1/2 tbsp water
- 1 tbsp shortening (I don't think I like the taste though. I may try butter next time)
- 250 g of 70% chocolate. I used 2.5 (I ate some =P) Lindt bars. (100g each)
Instructions
- In a bowl, combine icing sugar, peppermint extract, water, shortening, and clear corn syrup. Mix until incorporated.
- Knead into a clump on a piece of parchment paper.
- Roll the "dough" between two sheets of parchment paper until it's about half a cm thick. Or do whatever you want really. Stick it into the freezer for about 15 minutes until it's firm.
- Before you start cutting, dust both sides with powdered sugar or else you'll have a hard time peeling them off the parchment paper. Then use your cutter-outer-face-cream-lid/shot glass to cut out circles.
- Put those into the freezer to chill. The colder/stiffer they are, the easier they are to dip into the warm chocolate. Otherwise it kinda sticks to your fork.
- Melt your chocolate in the microwave (30 seconds, stir, 30 seconds, stir, 10 seconds, and you should be good). Cool down the chocolate a bit by stirring it, and then start dipping the patties. Shake off excess
- Set the dipped patties on parchment paper and chill them in the fridge until set.
I suggest storing them in an airtight container between layers of parchment paper or else stuff will stick. Then you’ll get clumps of peppermint patties, which is UNFORTUNATE but ultimately delicious.
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kingshearte says
These: http://www.leevalley.com/en/garden/page.aspx?p=64102&cat=2,40733,47775 are excellent for their variety of sizes for stuff like this.
Lisa Mai says
Ooooh. True say. And their edges are good for cutting, unlike my face cream lid XD
LitzaLou says
Oh man… these look positively sinful! I must try them asap. Thanks, Lisa!