Tuesday, December 6, 2011

Peppermint Patties

For some reason during the other 11 months in the year I forget how much I love peppermint, then December comes around I am am transformed into a peppermint junkie. Dreyer's Peppermint Ice Cream, Andes Mint Baking Chips, Hershey's Mint Kisses, and the mother of all peppermint the Ghirardelli Peppermint Sundae. (I have been known to hoarded a few of these things in the freezer for later in the year, which I then don't ever eat.)

Months ago a friend told me about making homemade peppermint patties, and now that December is finally here I decided it was time to make them. These were like large gourmet Junior Mints, rich Valrhona Chocolate covering a smooth gooey mint filling. They may be a little time consuming, but they taste absolutely wonderful. Now, if I only had better chocolate dipping skills (:

Peppermint Patties
Adapted from Food Network Magazine

2 cups powdered sugar
2 tbs light corn syrup
1 1/2 tbs softened butter
2 tsp milk
1 tsp peppermint extract
1/2 tsp vanilla extract

Chocolate coating:
8 oz chocolate
2 tsp shortening

Beat powdered sugar, corn syrup, butter, milk, peppermint and vanilla extract until smooth.
Chill in freezer for 30 minutes.
Dust generously with powered sugar and roll out 1/4 inch thick.
Chill again for 15 minutes.
Cut into stars and freeze until hard.
Melt chocolate with 2 tsp of shortening in the microwave.
Let cool to room temperature.
Take out 1/2 of the stars from the freezer, dip them into the chocolate and sprinkle with nonpareils.
Repeat with the second half of the stars.
Chill until set.

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