Easy Christmas Peppermint Creams Recipe

Introduction

These easy Christmas peppermint creams are a delightful homemade treat perfect for the holiday season. Smooth, minty, and coated with rich dark chocolate, they make a wonderful festive gift or party snack. With just a few simple ingredients, you can whip up these charming sweets in no time.

Ingredients

• 400g powdered sugar, sifted, plus extra for sprinkling
• 1 tablespoon condensed milk
• 1-2 teaspoons peppermint extract, to taste
• 100g dark chocolate chunks

Instructions

1. Step 1: In a large mixing bowl, combine the sifted 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 becomes too runny, add extra powdered sugar until you reach the desired consistency.
2. 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.
3. 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.
4. Step 4: Melt the dark chocolate chunks in a heatproof bowl set over a pan of just simmering water. Stir occasionally until smooth. Remove from heat and let cool slightly.
5. 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, decorating each to your liking.
6. Step 6: Place the decorated rounds in the refrigerator to chill for about 10 minutes, or until the chocolate has set. Once set, they are ready to enjoy or store.

Tips & Variations

• For a stronger mint flavor, increase the peppermint extract gradually, tasting as you go.
• Use white chocolate instead of dark chocolate for a sweeter, creamier coating.
• Try adding a few drops of red food coloring to the paste for a festive red and white striped look.
• If you don’t have a piping bag, use a small spoon to drizzle the melted chocolate over the rounds.

Storage

Store the peppermint creams in an airtight container in a cool, dry place for up to 2 weeks. To keep the chocolate crisp, avoid humid environments. If refrigerated, bring to room temperature before serving for best texture. These sweets do not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute dark chocolate with milk or white chocolate according to your preference. Just ensure to melt it gently to avoid burning.

How do I know when the peppermint paste has the right consistency?

The paste should be stiff enough to roll out without sticking excessively but still pliable. If it cracks or is too crumbly, add a bit more water; if it’s sticky, add extra powdered sugar.

Easy Christmas Peppermint Creams Recipe

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These Easy Christmas Peppermint Creams are delightful festive treats combining the sweet freshness of peppermint paste with rich dark chocolate decoration. Perfect for holiday parties or as a homemade gift, these melt-in-your-mouth candies are simple to make with just a few ingredients and no baking required.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 peppermint creams 1x
• Category: Confectionery
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Peppermint Paste

• 400g powdered sugar, sifted, plus extra for sprinkling
• 1 tablespoon condensed milk
• 1–2 teaspoons peppermint extract, to taste
• 2 tablespoons water, plus extra if needed

For the Decoration

• 100g dark chocolate chunks

Instructions

1. 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, add water one teaspoon at a time; if too runny, add more powdered sugar until the desired consistency is achieved.
2. Roll Out the Paste: Lightly dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste to about 0.5 cm thickness, roughly a quarter of an inch.
3. Cut and Dry the Rounds: Dip a 4 cm diameter cutter in powdered sugar to prevent sticking, then cut out 24 rounds from the rolled paste. Place them on a parchment-lined tray and allow them to dry slightly before decorating.
4. Melt the Chocolate: In a heatproof bowl set over simmering water, melt the dark chocolate chunks while stirring occasionally until smooth. Remove from heat and allow to cool slightly but remain liquid.
5. Decorate the Rounds: Spoon the melted chocolate into a piping bag fitted with a small plain nozzle and pipe zig-zag patterns over each peppermint round as desired.
6. Chill and Set the Chocolate: Transfer the decorated peppermint creams to the refrigerator and chill for about 10 minutes until the chocolate hardens. Once set, they are ready to serve or store.

Notes

• Ensure the peppermint paste isn’t too wet to avoid sticky rounds.
• Use dark chocolate of good quality for best flavor and smooth melting.
• If desired, adjust peppermint extract to taste for a milder or stronger mint flavor.
• Store the finished peppermint creams in an airtight container in the fridge for up to two weeks.
• For a festive touch, sprinkle additional powdered sugar or edible glitter before the chocolate sets.

Keywords: Christmas peppermint creams, peppermint candies, no bake peppermint sweets, holiday treats, homemade peppermint candies