Peppermint kisses, such a delicious candy, perfect for Valentine’s day celebration!
Peppermint patties are made by simply mixing powdered sugar with some evaporated milk. The refreshing mint flavor is brought by using peppermint oil, you will not get it with peppermint extract! They are so creamy and refreshing!
Caution: when purchasing your peppermint oil make sure it is edible because not all are, I like to use LorAnn oils, they are the best in my opinion.
These patties are very easy and quick to make but you need to chill your batter at least 2 hours, best overnight to harden it before shaping the patties, then you need to chill the patties again one more hour before coating them with chocolate as they tend to soften quickly and it is easier to manipulate them when chilled.
Since we are so close to Valentine’s day I have decided to form my patties in the shape of hearts and I have drizzled them with melted white chocolate colored in red.
These peppermint kisses are a much appreciated edible gift, offer them!
2 cups (240 g.) powdered or icing sugar
1 1/2 tbsp. (20 g.) butter, at room temperature
1/4 tsp peppermint oil
1/4 tsp pure vanilla extract
2 tbsp. (30 ml) evaporated milk, heavy cream can be substituted
8 oz. (240 g.) semi-sweet chocolate, coarsely chopped
1 tbsp. (12 g.) butter or shortening
White Chocolate drizzle:
2 1/2 oz. (70 g.) white chocolate
3 drops red food coloring
In the bowl of your stand mixer fitted with the paddle attachment, add the powdered sugar, soft butter and evaporated milk, start by mixing on low heat then increase the speed to high and beat until the batter is soft and creamy, about 3 minutes, then add the vanilla extract, whisk to incorporate, lastly add the peppermint oil and whisk in
Gather the batter and add it to a small bowl, chill for at least 2 hours, best overnight
Prepare your work station: Sprinkle generously a large baking pan with powdered sugar, this will prevent the patties from sticking to the pan, sprinkle a small dish with powdered sugar, have ready a small glass to flatten the balls and a small bowl with some powdered sugar to dip in the bottom of glass
Form balls with about 1 tablespoon of batter, add 1 ball at a time to the small plate, flatten it to about 1/4-inch thick with the bottom of the glass, then with a heart shaped cookie cutter cut a heart, add each heart to the baking pan and gather the excess batter, proceed like so with all the batter. Chill the peppermint kisses for at least 1 hour
Melt the semi-sweet chocolate and butter/shortening into a heatproof bowl placed over a saucepan of gently simmering water, pour into a small shallow bowl and set aside to cool
Melt the white chocolate the same way or into your microwave, add the red food coloring drop by drop until you reach the desired color, then pour into a piping bag, set aside
Now you will need another baking pan to lay your chocolate covered patties, I like to use the same baking pan with the chilled patties as it will be very cold, so remove all the hearts from the baking pan, rinse it with cold water and towel it dry
With the help of a fork, dip each peppermint kiss into the dark chocolate making sure that all the sides are covered, let the excess chocolate drip back into the bowl and add to the cool baking pan, let cool at room temperature about 20 minutes
Snip a very small opening into the piping bag of white chocolate and drizzle as much as you want onto the kisses, let dry
Store for a few days into your fridge, the kisses are most creamy and delicious once brought back at room temperature
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