Do you know that thing that happens when you have intricately envisioned exactly what your Christmas packages are going to look like weeks in advance, only to be foiled by the pathetic selection of sparkly yarn? Oh good, I knew you would understand.
Package-wrapping is my game, and every year a lot of thought and planning goes into my gift-wrapping situation. Unfortunately, after visiting three stores I gave up on finding the sparkly yarn I had used last year and have resorted to using metallic tape for my package bling. One way or another, Christmas must have sparkle.
Anyways... It seems as though every blogger is throwing cookies, cakes, and peppermint everything at us right now. You can either hate it or love it, but I am definitely jumping on the Christmas bandwagon.
Let’s cover the world in crushed peppermints! Never mind, that sounds far too sticky. Let’s just cover our chocolate-dipped peppermint cremes instead.
Yes, yes, you can certainly buy these in a bag. They would probably even be wrapped up in cliche Christmas-colored foil too, but would they taste anywhere close to as amazing as homemade peppermint cremes? No, they would not.
The good news is, that these peppermint cremes are super simple to make at home.
Confectioner’s sugar, butter, cream, and peppermint extract. Look at you making your own candy...you’re so fancy.
These peppermint cremes store best in the freezer, which makes them fantastic for whipping out when those last minute guests drop by.
Christmas is so close and I still have so many packages to wrap and glittery nail polish to wear. I hope you are enjoying every moment.
Dark Chocolate Peppermint Cremes
makes about 40
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons heavy cream
- 3 1/2 cups confectioner’s sugar
- 1 1/2 teaspoons peppermint extract
- 10 ounces dark chocolate
- 1/4 cup crushed peppermint candies
Place a baking sheet in the freezer to chill.
In the bowl of your stand mixer, fitted with the paddle attachment, whip butter on low speed until fluffy. Add confectioner’s sugar slowly, in 1/4 cup increments, scraping down the sides of the bowl as necessary. Add heavy cream and peppermint extract.
The creme filling should look somewhat crumbly at this point. To test, remove a small portion and squeeze it into a ball. If it holds the shape then it is just right, if it is still too crumbly you can add a bit more cream.
Portion the filling into 0.25 ounce balls and flatten with the palm of your hand. Transfer the discs to the freezer for 10 minutes. While the discs are chilling prepare the chocolate.
Melt the chocolate over a double boiler or microwave at 30 second increments, stirring after each, until the chocolate is smooth and melted.
Flip the chilled baking sheet so that it is upside down and lay a sheet of parchment paper on the top.
Dip each disc of filling in melted chocolate, working quickly, and place on the prepared baking sheet. Sprinkle the top of each candy with crushed peppermints before the chocolate sets up. The discs will probably start to warm up before you can finish dipping them all. I like to keep half of them in the freezer while I dip the first half.
When all the discs have been dipped in chocolate, transfer the sheet pan to the refrigerator for 15 minutes, or until the chocolate is completely set.
Serve immediately or store in zip top bags in the freezer. Enjoy!