Chocolate Covered Peppermint Patties (Printable Version)
# What You'll Need:
→ Filling
01 -
680 g powdered sugar, plus additional for dusting
02 -
397 g (1 can) sweetened condensed milk
03 -
15 ml peppermint extract
04 -
2 tsp finely chopped fresh mint (optional)
→ Coating
05 -
454 g bittersweet chocolate chips
# Step-by-Step Directions:
01 -
Line a baking sheet with parchment paper and lightly dust with powdered sugar. In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, condensed milk, peppermint extract, and optional fresh mint. Beat on medium-high speed until a cohesive dough forms.
02 -
Scoop 28 g (approximately 2 tablespoons) portions of dough and place onto the prepared baking sheet. Flatten each portion into a small disk, allowing for slight expansion. Freeze until firm, about 60 minutes.
03 -
Using a double boiler or microwave, melt the bittersweet chocolate chips until smooth and fluid.
04 -
Place another parchment-lined baking sheet ready for the coated patties. Dip each frozen dough disk into the melted chocolate, fully coating it, then arrange on the lined sheet. Freeze until the chocolate is set, approximately 10 minutes, before serving or storing.
# Helpful Notes:
01 -
Use a stand mixer to ensure the dough binds properly; it may appear dry initially but will come together with continued mixing. Chilling is essential to prevent patties from softening during the chocolate coating process.
02 -
Store patties in an airtight container in the refrigerator for up to two weeks, or freeze for up to six months for optimal freshness.