Peppermint Patty Chocolate (Printable Version)

Cool peppermint fondant coated in smooth dark chocolate for a refreshing bite.

# What You’ll Need:

→ Peppermint Fondant

01 - 2 cups sifted powdered sugar
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons heavy cream
04 - 1 teaspoon peppermint extract
05 - 1/8 teaspoon fine sea salt

→ Chocolate Coating

06 - 7 ounces dark chocolate (60–70% cacao), chopped
07 - 1 teaspoon coconut oil (optional)

# Directions:

01 - Beat powdered sugar, unsalted butter, heavy cream, peppermint extract, and sea salt in a mixing bowl until a smooth, thick dough forms. Add more powdered sugar if mixture is sticky.
02 - Divide dough into 24 equal portions. Roll each into a ball, then flatten into a disk approximately 1/4 inch thick. Arrange on a parchment-lined baking sheet.
03 - Place shaped patties in the freezer for 20 to 30 minutes until firm.
04 - Melt dark chocolate and coconut oil (if using) over simmering water or in 20-second microwave intervals, stirring until smooth.
05 - Dip each frozen patty into melted chocolate using a fork, allowing excess chocolate to drip off. Return to the parchment-lined baking sheet.
06 - Refrigerate coated patties for at least 15 minutes until the chocolate is set.
07 - Store peppermint patties in an airtight container in the refrigerator for up to 2 weeks.

# Top Tips:

01 -
  • The contrast between snappy chocolate shell and creamy peppermint center tastes like luxury but takes only 30 minutes of actual work.
  • You control the peppermint intensity and chocolate darkness, so they become exactly what you crave instead of what a factory decided.
  • Homemade versions stay fresher and taste brighter than store-bought candy that's been sitting on shelves for months.
02 -
  • If your fondant is too sticky, the culprit is usually too much cream or not enough sugar—add powdered sugar gradually rather than cream, which is harder to balance.
  • Freezing the patties is non-negotiable; a room-temperature patty will melt straight through its chocolate coat and turn into a blob.
  • The peppermint extract strength varies wildly between brands, so start with 3/4 teaspoon and taste, then add more if you want—you cannot undo too much peppermint.
03 -
  • A fork is perfect for dipping because the tines hold the patty securely and let excess chocolate drain away—if you don't have one, a small slotted spoon works in a pinch.
  • Work in batches if your kitchen is warm; chocolate sets faster when you're not juggling too many patties at once, and rushing leads to uneven coatings.

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