For those of you who liked my recipe for homemade peanut butter cups, this recipe uses the same technique to make homemade peppermint patties! The filling here is creamy and very minty, and if you want, you can easily adapt this recipe and make different flavored fillings by using different extracts (I think almond extract would be especially tasty!). I even made a strange (but surprisingly tasty) concoction by layering the peanut butter cup filling with this peppermint patty filling (at the request of some co-workers).
Recipe Name (adapted from The Kitchn)
Yield: 12 peppermint patties
Ingredients:
- 12 ounces chocolate*
- 1 cup powdered sugar
- 1 Tbsp cream
- 3/4 Tbsp butter, room temperature
- 1 tsp peppermint extract
*Use milk chocolate for a more traditional flavor or dark chocolate (my preference) for a richer taste.
Method:
- In a double boiler, melt 12 ounces chocolate. Using a pastry brush, coat the bottom and sides of 12 mini cupcake liners, making sure to create a thick layer of chocolate.
- Transfer the chocolate-coated cupcake liners to the freezer for 10 minutes or until completely firm.
- Meanwhile, in a blender or stand mixer, combine 1 cup powdered sugar, 1 Tbsp cream, 3/4 Tbsp butter, room temperature, and 1 tsp peppermint extract. Cream together on low speed until the ingredients are combined, then raise the speed to medium-high and beat for an additional 1 – 2 minutes, until the mixture is creamy and holds together.
- Remove the chocolate bases from the freezer, and spoon approximately 1 Tbsp of the peppermint mixture into each one, pressing down to spread.
- Spoon more melted chocolate on top of the peppermint mixture, covering it completely.
- Return the peppermint patties to the freezer for 15 minutes or until the chocolate is firm. Store in the refrigerator; serve cold or at room temperature.
