Christmas Peppermint Creams
Christmas Peppermint Creams are delicate, festive confections made from a firm peppermint sugar paste and finished with a decorative drizzle of dark chocolate. Their cool mint flavor and smooth texture make them a classic holiday sweet suitable for serving, gifting, or preparing ahead.
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Ingredients
- 3.5 oz dark chocolate pieces preferably a 70% cacao variety such as Ghirardelli
- 14 oz powdered sugar sifted to create a fine, lump-free texture
- 1 to 2 tsp peppermint extract adjusted to taste
- 1 tbsp full-fat condensed milk for a richer cream base
- 2 tbsp water plus additional small amounts if needed
- Extra powdered sugar for dusting the work surface, rolling pin, and cutter
Instructions
- Place the sifted powdered sugar, condensed milk, peppermint extract, and 2 tablespoons of water into a large mixing bowl.
- Stir the mixture thoroughly until it comes together as a firm, stiff paste.
- If the paste appears overly dry or crumbly, incorporate more water 1 teaspoon at a time until the mixture holds together.
- If the mixture becomes too loose, blend in a little more powdered sugar until a firm working consistency is restored.
- Lightly coat a clean work surface and rolling pin with powdered sugar to keep the paste from sticking.
- Roll the peppermint mixture out evenly to approximately 0.5 cm, or about 1/4 inch, in thickness.
- Dust a 4 cm, or roughly 1.5 inch, round cutter with powdered sugar, then press out 24 circles from the rolled peppermint paste.
- Arrange the rounds on a tray lined with parchment paper and leave them to dry slightly before adding the chocolate decoration.
- Place the dark chocolate in a heatproof bowl set over a pan of barely simmering water.
- Allow the chocolate to melt gently, stirring from time to time, until smooth and glossy.
- Remove the bowl from the heat once the chocolate has melted, then let it cool slightly.
- Transfer the melted chocolate into a piping bag fitted with a small plain nozzle.
- Pipe the chocolate over the peppermint rounds in a zig-zag design, decorating each piece evenly.
- Move the decorated peppermint creams to the refrigerator for about 10 minutes, or until the chocolate has fully set.
- Serve once set, or store the peppermint creams for later enjoyment.