Easy Christmas Peppermint Creams Recipe

Introduction

These Easy Christmas Peppermint Creams are a festive and delicious treat perfect for the holiday season. Soft, minty centers coated with rich dark chocolate make them an irresistible sweet to share or gift. Plus, they’re quick to make with just a few simple ingredients.

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

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 water one teaspoon at a time. If too runny, add more powdered sugar until the desired consistency is reached.
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 them on a parchment-lined tray and allow to dry slightly before decorating.
4. Step 4: Melt the dark chocolate chunks in a heat-proof bowl set over a pan of simmering water, stirring 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 a zig-zag pattern over each peppermint round to decorate as desired.
6. Step 6: Place the decorated rounds in the refrigerator for about 10 minutes to allow the chocolate to set. Once set, they’re ready to enjoy or store.

Tips & Variations

• For a stronger mint flavor, increase the peppermint extract slightly, but add cautiously to avoid bitterness.
• You can use white chocolate instead of dark for a different taste and look.
• Try adding a drop of red food coloring to a portion of the paste for a festive two-tone effect.
• If you don’t have a piping bag, use a small spoon or a plastic bag with a tiny corner cut off to drizzle the chocolate.

Storage

Store the peppermint creams in an airtight container at room temperature for up to one week. Keep them away from heat and humidity to prevent melting. If stored in the refrigerator, allow them to come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make peppermint creams without condensed milk?

Condensed milk adds richness and helps bind the paste, but you can try using cream or a mixture of milk and honey as an alternative, though the texture may differ slightly.

How do I prevent the chocolate from melting on the peppermint creams?

Ensure the peppermint rounds are completely dry before piping chocolate on them, and chill the finished creams promptly. Storing in a cool place away from direct heat helps maintain the chocolate coating.

Easy Christmas Peppermint Creams Recipe

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4.7 from 140 reviews

These Easy Christmas Peppermint Creams are a delightful holiday treat featuring a smooth, sweet peppermint-flavored cream center coated with rich dark chocolate. Perfect for festive gifting or enjoying as a refreshing candy during the holiday season.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 peppermint creams 1x
• Category: Candy
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 if needed)

For the Chocolate Coating:

• 3.5 oz dark chocolate chunks (such as Ghirardelli 70% cacao)

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 to form a stiff paste. Adjust consistency by adding more water one teaspoon at a time if too dry, or extra powdered sugar if too runny.
2. Roll Out the Paste: Dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out to about 0.5 cm (approximately 1/4 inch) thickness, ensuring an even layer.
3. 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. Place these rounds on a parchment-lined tray and allow them to dry slightly until firm enough for decorating.
4. Melt the Chocolate: Place dark chocolate chunks in a heat-proof bowl set over a pan of simmering water (double boiler method). Stir occasionally until the chocolate is fully melted and smooth. Remove from heat and let it cool slightly before using.
5. 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 according to your preference.
6. Chill and Set the Chocolate: Place the decorated peppermint creams in the refrigerator to chill for about 10 minutes or until the chocolate coating sets completely. Once set, they are ready to be enjoyed or stored in an airtight container.

Notes

• Ensure the powdered sugar is sifted for the smoothest texture in your peppermint paste.
• If the peppermint paste is sticky, add a little more powdered sugar to make it easier to roll out.
• You can adjust the intensity of the peppermint extract to your taste preference between 1 to 2 teaspoons.
• Use a double boiler or heat-proof bowl over simmering water to gently melt the chocolate without burning it.
• Store the finished peppermint creams in an airtight container in the refrigerator for up to two weeks.
• For a decorative touch, consider using a contrasting white chocolate drizzle instead of dark chocolate.

Keywords: Christmas candy, peppermint creams, holiday peppermint sweets, chocolate coated peppermint, peppermint candy recipe