Easy Christmas Peppermint Creams Recipe

Introduction

These Easy Christmas Peppermint Creams are a delightful holiday treat combining smooth, sweet peppermint filling with a rich dark chocolate coating. Perfect for gifting or enjoying with a cup of tea, they bring festive flavors to your kitchen with minimal effort.

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 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 more water one teaspoon at a time. If too runny, add extra 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 (approximately 1/4 inch) thickness.
3. Step 3: Dip a 4 cm (approximately 1.5 inch) diameter cutter in powdered sugar, then cut out 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and allow them to dry slightly before decorating.
4. Step 4: Melt the dark chocolate chunks in a heat-proof bowl set over a pan of just 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 liking.
6. Step 6: Place the decorated rounds in the refrigerator for about 10 minutes, or until the chocolate is set. Once set, the peppermint creams are ready to enjoy or store.

Tips & Variations

• Use sifted powdered sugar to ensure a smooth and creamy peppermint paste.
• Adjust the peppermint extract to taste depending on how strong you like the flavor.
• For a twist, drizzle white chocolate over the dark chocolate coating instead of piping a zig-zag.
• If you don’t have a piping bag, use a small spoon or a resealable plastic bag with a tiny corner cut off to decorate.

Storage

Store the peppermint creams in an airtight container in the refrigerator for up to two weeks. Let them come to room temperature for a few minutes before serving for the best texture and flavor. They also freeze well if kept in a sealed container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate for coating?

Yes, you can use milk chocolate or white chocolate instead of dark chocolate. Just adjust the sweetness level to balance with the peppermint flavor.

How do I prevent the peppermint cream from sticking to the cutter?

Dip the cutter in powdered sugar before each cut to prevent sticking, and dust your work surface and rolling pin as well.

Easy Christmas Peppermint Creams Recipe

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4.9 from 128 reviews

Delight in these easy-to-make Christmas peppermint creams featuring a smooth peppermint-flavored paste coated with rich dark chocolate. Perfect as festive treats or gifts, these creams combine refreshing peppermint with a creamy texture and a decadent chocolate finish.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 peppermint creams 1x
• Category: Dessert
• 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 as 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 icing sugar, condensed milk, peppermint extract, and 2 tablespoons of water. Mix thoroughly until a stiff paste forms. Adjust consistency by adding more water in teaspoons if too dry, or extra icing sugar if too runny.
2. Roll Out the Paste: Lightly dust a clean work surface and rolling pin with icing sugar to prevent sticking. Roll the peppermint paste to about 0.5 cm (1/4 inch) thickness evenly.
3. Cut and Dry the Rounds: Dip a 4 cm (1.5 inch) diameter cutter in icing sugar to avoid sticking and cut out 24 rounds from the rolled paste. Place them on a parchment-lined tray and allow to dry slightly before decorating.
4. Melt the Chocolate: Place dark chocolate chunks in a heat-proof bowl set over a pan of gently simmering water (double boiler method). Stir occasionally until chocolate is fully melted and smooth. Remove from heat and let cool slightly.
5. Decorate the Rounds: Transfer melted chocolate into a piping bag fitted with a small plain nozzle. Pipe the chocolate over the peppermint rounds in a zig-zag pattern, decorating each to your preference.
6. Chill and Set the Chocolate: Refrigerate the decorated rounds for about 10 minutes or until the chocolate coating sets firmly. Once set, they are ready to enjoy or store for later use.

Notes

• Use sifted icing sugar to ensure a smooth paste without lumps.
• Adjust peppermint extract to taste, but avoid overusing as it can be overpowering.
• If the paste becomes too sticky while rolling, dust with more icing sugar to prevent sticking.
• Melt chocolate gently to avoid burning or seizing.
• Store finished peppermint creams in an airtight container in the refrigerator for up to two weeks.
• These treats make excellent homemade gifts during the holiday season.

Keywords: peppermint creams, Christmas treats, peppermint candy, homemade peppermint chocolates, holiday candy, no-bake peppermint recipes