Homemade Peppermint Creams with Dark Chocolate
Creamy peppermint fondant centers dipped in dark chocolate, ideal for Christmas gifting. Fresh lemon juice and peppermint extract create bright flavor, while hand-kneading develops the signature smooth, firm texture. Yields 35-40 pieces that keep well refrigerated for weeks.
Ingredients
Instructions
- 1
Stir together lemon juice, powdered sugar, green food coloring, and peppermint extract in a large mixing bowl
- 2
Turn mixture onto a clean work surface and knead by hand for 5-10 minutes until smooth, thick, and plasticine-like in texture
- 3
Roll into a smooth, round sausage shape about 19 ⅔" long
- 4
Cut into ⅓" slices and shape each into smooth-edged rounds
- 5
Dip half of each peppermint cream into melted dark chocolate
- 6
Place on baking trays lined with non-stick baking paper
- 7
Refrigerate for 30 minutes until chocolate sets
- 8
Peel peppermint creams from baking paper
- 9
Layer in a non-stick sealed container with non-stick baking paper between layers
- 10
Store in the fridge or cool room until ready to gift
Tips
Hand-kneading develops the proper texture; allow adequate time for the paste to become smooth and pliable
Use a ruler to ensure even 1cm slices for consistent-sized creams
Non-stick baking paper prevents sticking at multiple stages; ensure it separates layers in storage
Good to Know
Layer in non-stick sealed container with non-stick baking paper between layers. Keep in fridge or cool room for several weeks.
Prepare up to 3 weeks ahead; store in fridge or cool room until gifting.
Remove from fridge 5-10 minutes before serving to soften slightly. Serve at room temperature or chilled.
Common Mistakes
Insufficient kneading results in grainy or crumbly paste instead of smooth fondant
Uneven slice thickness produces inconsistently sized creams
Skipping baking paper between layers causes creams to stick together during storage
Chocolate too thick or too cool will not coat smoothly; ensure properly melted