Peppermint Patties (GF)

Mise en Place the Peppermint Patties

• What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
• Measure the cream cheese in a bowl of a stand mixer fitted with a whisk attachment.
• Measure the confectioners sugar in a bowl and set aside.
• Fetch the peppermint extract and measuring spoons and set aside.
• Measure the dark chocolate and coconut oil in a small saucepan and set aside.
• Line one tray with parchment paper and set aside.

Make the Peppermint Patty Dough

• With a whisk attachment, whip the cream cheese until very smooth and creamy. Ensure there aren't any lumps.

Cream cheese that’s been fluffed and creamed.

• When the cream cheese is smooth and fluffy, add the peppermint extract.
• Add a drop or a speck of leaf green food coloring to the cream cheese and mint mixture.

A dab of leaf green gel colouring is all you need.

• Switch to a beater blade and add the confectioners sugar by the heaping spoonful.

The fluffy cream cheese is now a mint green color.

• With each spoonful of confectioners sugar, the cream cheese will become firmer and firmer. Stop when the filling feels firm enough to hold together, but doesn't feel dry to the touch when pressed together. You want the filling to be smooth and not cracking dry. If the filling becomes dry, add 1 teaspoon of water and recombine. It's important the filling be supple and flexible.

The peppermint pattie dough, smooth and supple.

Assembling the Peppermint Patties

• Roll the peppermint patty filling into small balls and flatten them gently with your finger. Allow them to be free form and charming.

Roll the peppermint pattie dough until each one is smooth.

• Lay the prepared filling on a prepared tray and cover with plastic. The filling will dry quickly if it isn't covered.

A tray of peppermint patty dough.

• Cover with plastic wrap to prevent drying. Set aside.

Dark Chocolate Coating for the Peppermint Patties

• Melt the dark chocolate and coconut oil over very low heat in a small saucepan. When the chocolate is melted, you'll need some depth so that the mint filling will submerge.

Coconut oil softens the dark chocolate a little when it cools.

• Drop the peppermint into the melted chocolate.

Drop a peppermint patty in the melted chocolate.

• With 2 forks and/or a spatula, lift the submerged peppermint out of the chocolate and let it drain a bit.

Use a fork and an offset spatula to lift the peppermint patty from the melted chocolate.

• Set the coated peppermint patty on a tray lined with parchment. Allow the chocolate to cool and set.

Coat each peppermint patty in melted chocolate.

• Once the chocolate is cool and set, wrap each mint in green foil, drop them in you purse or give away. They will also keep in an air tight container. No need to refrigerate.