Hey there! So, have you ever found yourself craving something minty and chocolaty and just can’t bring yourself to buy those store-bought peppermint patties? Well, you’ve come to the right place. I still remember the first time I tried making these. It was a disaster. The kitchen was a chocolate-laden war zone, but the smell (oh my) was divine. Years later, I’ve finally got it right, mostly. And you can too!
Why You’ll Love This
I whip these up whenever I need to impress my family with minimal effort. They’re ridiculously simple yet taste like a treat you’d find in a quaint little candy shop. My kids go wild for them, especially after a long day when they’re ‘starving’ (they always seem to be). Plus, it’s quite satisfying to pop one in your mouth and savor the cool mint as it mingles with the rich chocolate. Mmm.
Ingredients You’ll Need
- 2 1/2 cups powdered sugar (if you’re out, granulated sugar blitzed into powder is a hack I use)
- 2 tbsp unsalted butter, softened (I sometimes cheat and use margarine – shh!)
- 2-3 tsp peppermint extract (be careful, it’s potent!)
- 1/4 cup heavy cream, or milk if that’s what you have
- 8 oz semi-sweet chocolate, chopped (dark chocolate gives it a classy twist)
- 1 tbsp shortening (grandma’s secret ingredient; you can skip if you prefer)
Directions
- Mix the powdered sugar, butter, peppermint extract, and cream in a bowl until it’s a smooth, dough-like consistency. Yes, I’m always tempted to taste it here—so minty!
- Roll the mixture into small, 1-inch balls and flatten them into discs. They might stick a bit, but persevere and maybe dust your hands with powdered sugar.
- Place them on a baking sheet lined with parchment paper and pop them in the fridge for about 30 minutes (enough time to clean up a little).
- Melt the chocolate and shortening together in a double boiler, or just use a microwave in 30-second bursts if you’re like me and always in a rush.
- Dip the chilled mint discs into the chocolate, letting the excess drip off. Lay them back on the parchment and let them set. If you’re impatient, a quick chill in the fridge speeds it up.
Notes
I’ve learned the hard way that overdoing the peppermint makes them taste like toothpaste. Also, the chocolate tends to seize if you’re distracted and let water get in—I’ve cried over it once, honestly.
Some Fun Variations
Adding a dash of vanilla extract can mellow out the mint if you’re more of a subtle flavor fan. I’ve tried sprinkling crushed candy canes on top for a festive look—once, I went overboard, and it was a crunchy mess!
What If You Don’t Have the Right Tool?
No double boiler? That’s fine. Just use a heatproof bowl over a saucepan of simmering water. I’ve been doing that and it works just dandy.
How to Store (If They Last!)
Store them in an airtight container in the fridge. But let’s be real, they’ll probably be gone by tomorrow!
How I Serve ‘Em
I love serving these chilled after dinner, maybe with a hot cup of coffee or tea. It’s a mini dessert course that feels a little fancy.
Lessons Learned
Once, I thought I could rush the cooling process by putting them in the freezer. Don’t do it; they get all weird and crumbly.
Your Questions Answered
Can I use milk chocolate instead? Sure, if you prefer! But I find it makes them a bit too sweet.
My mixture is too sticky—help! Add a bit more powdered sugar, a little at a time. You’ll get it right; just a bit of patience!
If you’re looking for more tips on home baking, King Arthur Baking has some stellar guides. And for variations on homemade candies, Cooking Classy is a great read.