This is another of my hubby’s favorites but ironically, I made them for another man! I gift every member of our church with homemade treats on their birthday (we’re small so this is only slightly overwhelming but I love every minute of it), and these were for a guy who likes peppermint as well. Dennis did, however, eat the ones that weren’t pretty enough to be included in the candy box. I’m such a great wife, aren’t I? ;)
Though I’m not a huge fan of peppermint, I thought these were fantastic (so did Dennis) and ate several myself. The dark chocolate and cool peppermint is perfectly balanced. They are pretty simple to make as well and are a great winter (or any time) treat!
adapted from Gourmet magazine via Sweet Cheeks
Yield: 3-4 dozen
2 1/2 cups confectioners sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 T shortening
12 ounces 70%-cacao bittersweet chocolate, coarsely chopped
2 T shortening
Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, re-roll, and freeze, then cut out more rounds, freezing them.
Make chocolate coating:
Melt the chocolate and shortening together in a double boiler or in the microwave, being careful not to overheat.
Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate as necessary. Let patties stand until chocolate is set, about 1 hour. (I placed the sheet in the fridge for fifteen minutes to speed this process up.)