Print

Easy Christmas Peppermint Creams Recipe

Print Recipe

★★★★★

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.

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 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

Find it online: https://leofoster.com/easy-christmas-peppermint-creams-recipe/