Easy Christmas Peppermint Creams Recipe
Introduction
Easy Christmas Peppermint Creams are a festive treat combining smooth, minty sweetness with a rich chocolate drizzle. These bite-sized delights are perfect for holiday gatherings or as a homemade gift. With simple ingredients and straightforward steps, you can enjoy a classic seasonal favorite with ease.
Ingredients
- 1 tbsp condensed milk (full-fat for richness)
- 1 to 2 tsp peppermint extract
- 14 oz powdered sugar (sifted for a smooth cream)
- 3.5 oz dark chocolate chunks (such as Ghirardelli 70% cacao)
Instructions
- Step 1: In a large mixing bowl, combine the 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 more water one teaspoon at a time. If it’s too runny, add extra powdered sugar until the desired consistency is reached.
- Step 2: 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.
- Step 3: Dip a 4 cm (1.5 inch) diameter cutter in powdered sugar, then stamp out 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and allow them to dry slightly before decorating.
- Step 4: Melt the dark chocolate in a heat-proof bowl set over a pan of just simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Step 5: 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 decorate.
- Step 6: Place the decorated rounds in the refrigerator to chill for about 10 minutes, or until the chocolate is set. Once set, they are ready to enjoy or store.
Tips & Variations
- For an extra festive touch, sprinkle crushed candy canes over the chocolate before it sets.
- Use white chocolate instead of dark chocolate for a different flavor and appearance.
- If you prefer a stronger mint flavor, increase the peppermint extract gradually to taste.
Storage
Store peppermint creams in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator where they will last up to two weeks. Bring to room temperature before serving for the best texture. Avoid freezing as it may affect the texture of the creams and chocolate coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of mint extract?
Yes, you can substitute peppermint extract with spearmint or other mint extracts, but the flavor will be slightly different. Adjust the quantity to suit your taste preferences.
What if my peppermint paste is too sticky to roll out?
If the paste is sticky, dust your work surface and rolling pin generously with powdered sugar. You can also chill the paste briefly before rolling to make it easier to handle.
PrintEasy Christmas Peppermint Creams Recipe
These Easy Christmas Peppermint Creams are a delightful holiday treat combining a smooth peppermint-flavored cream center with a rich dark chocolate drizzle. They feature a soft, creamy texture with a refreshing peppermint zing, coated with decadent melted dark chocolate. Perfect for gifting or sharing during festive celebrations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 peppermint creams 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 extra 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 until a stiff paste forms. If the mixture is too dry, incrementally add more water one teaspoon at a time, or if too runny, add more powdered sugar until the consistency is firm but workable.
- Roll Out the Paste: Lightly dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out evenly to about 0.5 cm (approximately 1/4 inch) thickness, suitable for cutting into shapes.
- Cut and Dry the Rounds: Dip a 4 cm (approximately 1.5 inch) diameter cutter in powdered sugar and use it to stamp out 24 rounds from the rolled paste. Lay the rounds on a parchment-lined tray and allow them to dry slightly to firm up before decorating.
- Melt the Chocolate: Place the dark chocolate chunks in a heat-proof bowl set over a pan of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let cool slightly to prevent melting the peppermint rounds when decorating.
- 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 each dried peppermint cream round, ensuring even coverage and an attractive decorative finish.
- Chill and Set the Chocolate: Transfer the decorated peppermint creams to the refrigerator and chill for about 10 minutes or until the chocolate has fully set. Once set, they are ready to be served or stored for later enjoyment.
Notes
- Ensure the peppermint paste is neither too wet nor too dry for easier rolling and cutting.
- Sifting powdered sugar helps achieve a smoother peppermint paste texture.
- Use quality dark chocolate with at least 70% cacao for a rich coating.
- Store finished peppermint creams in an airtight container in the refrigerator to maintain freshness.
- Allow the chocolate to cool slightly before decorating to avoid melting the peppermint rounds.
- Adjust peppermint extract amount based on your flavor preference, starting with 1 tsp and adding up to 2 tsp.
Keywords: Christmas peppermint creams, peppermint candy, homemade peppermint treats, holiday desserts, chocolate peppermint candies
