🌿 Homemade Peppermint Patties 🌿
Ingredients (Makes about 24 patties):
1½ cups (180g) powdered sugar, sifted
½ cup (60g) unsweetened cocoa powder, sifted
¼ cup (56g) light corn syrup (or golden syrup for a more natural option)
1½ teaspoons pure peppermint extract (adjust to taste)
12 oz (340g) high-quality dark chocolate melting wafers or chopped dark chocolate (60–70% cacao recommended)
Optional: 1–2 drops green food coloring (natural spirulina-based if preferred)
Instructions:
Make the Mint Filling:
In a medium bowl, whisk together sifted powdered sugar and cocoa powder. Add corn syrup and peppermint extract. Stir with a silicone spatula until a thick paste forms. If using food coloring, add it now and mix until evenly tinted.
Knead the Dough:
Turn the mixture onto a clean surface lightly dusted with powdered sugar. Knead gently for 1–2 minutes until smooth and pliable—like soft modeling clay. If it’s too dry, add ½ teaspoon corn syrup; if too sticky, dust with a bit more powdered sugar.
Shape the Patties:
Roll small portions into ¾-inch balls (about 1 tablespoon each), then flatten gently between your palms into 1½-inch discs, about ¼-inch thick. Place on a parchment-lined baking sheet.
Chill Thoroughly:
Freeze patties for at least 45 minutes—they must be firm to hold shape during dipping.
Melt the Chocolate:
In a microwave-safe bowl, melt dark chocolate in 20–30 second intervals, stirring between each, until smooth and glossy. Avoid overheating.
Dip and Set:
Using two forks or a dipping tool, submerge each frozen patty into melted chocolate, letting excess drip off. Place back on parchment paper. For a polished look, tap the fork gently on the bowl’s edge before setting down.
Final Set:
Allow chocolate to harden at room temperature (about 20 minutes) or speed up in the fridge for 10 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.