WEEKDAYS 1e|12c|p

Chocolate Peppermint Bites

Michael Symon
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Servings: 24
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moderate
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30 to 60 min
Part 1 of 2

Why pay good money for peppermint patties at the store when you can make a tastier and easier-to-make version at home!


  • Ingredients
  • step-by-step directions
Ingredients
Chocolate Peppermint Bites
  • 14 ounces Sweetened Condensed Milk
  • 1 Vanilla Bean (cut in half lengthwise, seeds scraped & reserved)
  • 1/4 teaspoon Peppermint Oil
  • Pinch Fine Sea Salt
  • 5 cups Sifted Powdered Sugar
  • 12 ounces Dark Chocolate Chips
  • 2 tablespoons Canola Oil
Directions
  • Combine the Sweetened Condensed Milk, Vanilla Bean Seeds, Peppermint Oil and Sea Salt in the bowl of a standing mixer fit with the paddle attachment. Mix on low speed to combine. Next, add the Powdered Sugar and mix on medium-low speed until well combined and a firm mixture is formed.  Use a spatula to scrape loose bits from the side and bottom.
  • Line a sheet pan with parchment paper. Using a small #100 scoop (3/8 ounce), scoop the filling into evenly sized and shaped balls. Place onto prepared sheet pan, with some spacing in between each ball. Cover with another piece of parchment and, using the bottom of a measuring cup, flatten each ball slightly to a half-inch thickness. Wrap tightly with plastic wrap and place in freezer for at least 15 minutes.
  • Place
  • Chocolate
  • in a microwave safe bowl. Microwave for 1 minute, and then stir. Put back in the microwave for another 30 seconds, remove and stir again. Repeat process until all of the Chocolate has melted. Stir in Canola Oil (tempered Chocolate should be 88-89°F).
  • Remove the peppermint disks from the freezer. Using a fork, submerge each Peppermint Disk into the tempered Chocolate, letting any excess drip off. Place on a parchment lined sheet tray and repeat until all of the patties are coated.  Set aside to let Chocolate set.
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