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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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