Ingredients
- Powdered Sugar: 4 cups
- Unsalted Butter, softened: 1/4 cup
- Heavy Cream: 1/4 cup
- Peppermint Extract: 1 teaspoon
- Semisweet Chocolate Chips: 12 ounces
- Coconut Oil: 1 teaspoon
- Light Corn Syrup: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the powdered sugar, softened butter, heavy cream, peppermint extract, and corn syrup. Mix with an electric mixer until a smooth, firm dough forms. If the dough is too dry, add a little more cream, one teaspoon at a time.
- Step 2: Lightly dust a surface with powdered sugar. Roll out the dough to about 1/4 inch thickness. Use a round cookie cutter (about 1 1/2 inches) to cut out the patties.
- Step 3: Place the patties on a parchment-lined baking sheet and chill in the freezer for at least 30 minutes to firm up.
- Step 4: While the patties are chilling, melt the chocolate chips and coconut oil in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
- Step 5: Dip each chilled patty into the melted chocolate, using a fork to ensure it's fully coated. Place the dipped patties back on the parchment-lined baking sheet.
- Step 6: Return the baking sheet to the refrigerator or freezer until the chocolate is set. Store in an airtight container in the refrigerator.
Notes
- For the best peppermint flavor, let the patties chill overnight after coating to allow the peppermint to fully infuse the chocolate.
- Store leftover patties in the refrigerator for up to a week to maintain their cool, firm texture.
- Serve these homemade delights chilled straight from the refrigerator for a refreshing and palate-cleansing treat after a meal.
- If your chocolate isn't smooth enough after melting, stir in a tiny drop more of coconut oil to loosen it up for easier dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American