Easy Christmas Peppermint Creams Recipe

Introduction

Celebrate the holidays with these delightful Christmas peppermint creams. Creamy, minty, and wrapped in rich dark chocolate, they’re the perfect festive treat to share or savor solo. This easy recipe brings a burst of holiday cheer to your kitchen!

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 until you 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 right consistency is reached.
2. Step 2: Dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll out the peppermint paste 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 let dry slightly before decorating.
4. Step 4: Melt the dark chocolate chunks in a heat-proof bowl set over 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 the chocolate in a zig-zag pattern over each peppermint round, decorating to your preference.
6. Step 6: Place the decorated creams in the refrigerator and chill for about 10 minutes until the chocolate sets. Once set, they are ready to enjoy or store.

Tips & Variations

• Add a few drops of red food coloring to the peppermint paste for a festive pink hue.
• Use white chocolate instead of dark chocolate for a sweeter coating.
• If you prefer a stronger mint flavor, increase the peppermint extract gradually, tasting as you go.
• Store the creams between layers of parchment paper to prevent sticking.

Storage

Store peppermint creams in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks. Allow the creams to come to room temperature before serving for best texture. If chilled, let them sit out for 10-15 minutes prior to enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but be cautious as peppermint oil is more concentrated. Start with a very small amount and add more gradually to avoid overpowering the flavor.

How do I make sure the peppermint cream paste doesn’t stick to the rolling pin?

Dust both the rolling pin and your work surface generously with powdered sugar before rolling out the paste. This helps prevent sticking and makes cutting cleaner.

Easy Christmas Peppermint Creams Recipe

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★★★★★

4.7 from 117 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 24 peppermint creams 1x
• Diet: Vegetarian

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Description

These Easy Christmas Peppermint Creams are delightful, creamy, and minty little treats perfect for the holiday season. Made with a smooth peppermint paste coated with rich dark chocolate, they are simple to prepare and bring festive cheer to any gathering, making them ideal for sharing or indulging yourself.

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Ingredients

Scale 1x2x3x

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 more if needed)

For the Chocolate Coating:

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

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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. Adjust the consistency by adding more water one teaspoon at a time if too dry, or more powdered sugar if too runny.
2. Roll Out the Paste: Dust a clean work surface and a rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out to about 0.5 cm (approximately 1/4 inch) thickness evenly.
3. Cut and Dry the Rounds: Dip a 4 cm (approximately 1.5 inch) diameter cutter in powdered sugar, then cut out 24 rounds from the rolled paste. Arrange the rounds on a parchment-lined tray and allow them to dry slightly to firm up before decorating.
4. Melt the Chocolate: Place the dark chocolate chunks in a heat-proof bowl set over a pan of just simmering water. Stir occasionally until the chocolate melts smoothly. Remove from heat and let it cool slightly to avoid melting the peppermint rounds.
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 the slightly dried peppermint rounds, decorating each round to your liking.
6. Chill and Set the Chocolate: Place the decorated peppermint rounds into the refrigerator and chill for about 10 minutes or until the chocolate sets firmly. Once set, enjoy immediately or store for later use.

Notes

• Adjust the peppermint extract quantity according to your taste preference.
• Ensure the powdered sugar is sifted well to get a smooth peppermint paste.
• Use full-fat condensed milk for the creamiest texture.
• The chocolate should not be too hot when piping or it will melt the peppermint cream rounds.
• Store the peppermint creams in an airtight container in the refrigerator for up to two weeks.
• Dusting with powdered sugar prevents sticking during rolling and cutting.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Christmas peppermint creams, peppermint candy, holiday treats, peppermint chocolate candies, festive desserts