Peppermint Patties Dark Chocolate (Printable)
Cool peppermint centers coated in dark chocolate, chilled until set. Easy, giftable after-dinner treats.
# What You Need:
→ Peppermint Filling
01 - 2 cups powdered sugar, sifted
02 - 2 tablespoons unsalted butter, softened
03 - 2 teaspoons pure peppermint extract
04 - 2 tablespoons heavy cream
05 - Pinch of salt
→ Chocolate Coating
06 - 8 ounces dark chocolate (60–70% cocoa), chopped
07 - 1 teaspoon coconut oil (optional)
# How To Make:
01 - Beat together the powdered sugar, softened butter, peppermint extract, heavy cream, and salt in a mixing bowl until a smooth, pliable dough forms. Add extra powdered sugar if the mixture is too sticky.
02 - Portion dough into 2-teaspoon sized balls and flatten to 1/4-inch thick discs. Arrange on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm.
03 - Combine chopped dark chocolate and coconut oil, if using, in a heatproof bowl set over a pot of simmering water. Stir gently until fully melted and smooth.
04 - Dip each chilled peppermint disc into melted chocolate using a fork, letting excess chocolate drip off. Return coated patties to the parchment-lined sheet.
05 - Refrigerate patties for 15 minutes, or until chocolate is fully set and glossy.
# Expert Hints:
01 -
- You won’t believe how quick these are compared to store-bought, and the freshness pops with every bite.
- The chocolate crackle around cool peppermint is almost too satisfying to keep just for yourself.
02 -
- Don’t try to coat the filling when it’s soft — I learned this the hard way and ended up with a sticky, chocolatey disaster.
- Letting the patties freeze thoroughly before dipping means you get a smooth, glossy finish every time.
03 -
- Always sift your powdered sugar — lumps make for grainy filling and no one wants that.
- The secret to a glossy, pro-looking finish is chilling the filling discs thoroughly before dipping, and keeping the chocolate at just the right warmth so it coats smoothly.