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Peppermint Patties at eat.this.food.

A more sophisticated, grown up version. Don’t skimp on the salt!


2 cups powdered sugar
Heaping 1/4 tsp kosher salt
1 T peppermint extract or flavoring (oil based)*
1 1/2 tsp vegetable oil
1 T light corn syrup
1-2 T water
2, 4oz bars of Ghirardelli 60% cocoa bittersweet chocolate bars (or similar)
* If you use alcohol based peppermint extract, increase oil to 1 T


1. In an electric mixer, combine powdered sugar and kosher salt.

2. Add peppermint extract, corn syrup, and oil (if using). Beat together on medium speed. If needed, add the water a bit at a time until the mixture becomes a malleable dough.

3. Pinch off half inch chunks of dough and roll into a ball. Flatten the ball between your palms and place on a parchment lined baking sheet. Freeze patties for 20 minutes.

4. About 3 minutes before removing the patties from the freezer, break the chocolate bars into pieces and place in a microwave safe bowl. Heat on high power for 1 minute. Stir with a fork and microwave for 1 minute more. Stir again and microwave for 30 to 60 seconds longer, until the chocolate is completely melted and very shiny. If you keep the temperature of the chocolate below 90 degrees, it will remain tempered. If it ever gets too hot, your patties will harden with white streaks on them and may have a slightly waxy texture, but still taste great. Click here for some good, basic info about tempering chocolate.

5. Remove a few mints from the freezer at a time. Working with two forks, toss one patty into the chocolate and roll it around to completely coat it with a thin layer of chocolate. Using the forks, transfer it to a baking sheet lined with parchment paper. When the chocolate begins to stiffen, return it to the microwave for 30 seconds. Continue working until all the mints are coated.

6. Leave the patties at room temperature for 2 hours or until firm.

Makes about 32 patties -these will keep for two weeks in an airtight container or longer in the freezer.


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