The filling is rich in perky peppermint flavor and suuuper creamy; and the coating is pure chocolate! For an additional festive twist, you could top them with overwhelmed sweet canes. but that’s totally elective.
Ingredients
- (1) 14 ounce can sweetened condensed milk
- 1 Tablespoon plus 1 teaspoon peppermint extract
- 5 cups confectioners' sugar, plus more if needed
- 1/4 teaspoon salt
- 24 ounces semi-sweet or dark chocolate, finely chopped
- 1 cup crushed candy canes (optional)
Instructions
- Line a massive baking sheet with parchment paper and set it apart until needed.
- within the bowl of a stand mixer equipped with the paddle attachment, or in a totally big bowl the use of a hand-held electric powered mixer, beat together the sweetened condensed milk and peppermint extract until well blended.
- With the mixer on low velocity, gradually upload within the confectioners' sugar, permitting what you have introduced to absolutely comprise into the aggregate earlier than adding greater. Beat inside the salt. *If the filling continues to be sticky after including the five cups of confectioners' sugar, upload more, a 1/4 cup at a time, till the filling is very thick and can without difficulty be handled.
- the usage of a medium cookie scoop, scoop out degree scoopfuls of filling, kneading and rolling every one for your hands a few instances before rolling it right into a ball and shifting it to the organized baking sheet. Repeat with all filling. using your fingertips, or the palm of your hand, press each round of filling down right into a 1-and-half of" circle.
- Set apart and allow the patties to dry for as a minimum 1 hour on each aspect. I suggest putting a timer so that you know exactly how lengthy they have got been drying. *To without difficulty turn the patties over with out breaking them, slide a small spatula underneath each one and gently flip it over.
while you're ready to dip them in chocolate...
- Fill a medium pot one-1/3 full with water and bring it to a low simmer over medium warmness. vicinity a heatproof bowl so that it will in shape on pinnacle of the pan snugly, but will no longer touch the simmering water, on top of the pan. reduce the heat to low and area -thirds of the chocolate into the bowl. location a sweet thermometer intp the chocolate and permit it melt, stirring frequently with a silicon spatula. *Do no longer let the temperature of the chocolate exceed 120°F.
- once the chocolate has completely melted, dispose of the bowl from warmness, but hold the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
- Stir within the last chocolate, a little bit at a time, allowing what you've got added to completely soften before including extra.
- Set apart and permit the chocolate to chill to 82°F. once the chocolate has reached 82°F, location it back over the simmering water and reheat to a temperature between 88°F and ninety one°F. get rid of the bowl from warmness once you've got reached the proper temperature. The chocolate must be clean and sleek, with out a streaks.
- using a fork or candy dipper, dip every patty within the chocolate, permitting excess chocolate to drip returned into the bowl before transferring it again to the parchment paper line baked sheet. Sprinkle the top of each dipped patty with beaten canes, if the usage of.
- Set apart and allow the chocolate to set before serving, approximately 1 hour.
- keep in an hermetic container, at room temperature, for up to 1 week.
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