Peppermint Patties

Name: Peppermint Patties
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 48
Cuisine: Global
Ingredients: 283 grams 70%-cacao bittersweet chocolate, coarsely chopped; 591 milliliters confectioners sugar (less than 1 pound), divided; 2 Tbsps light corn syrup; 1 teaspoons pure peppermint extract; 1 Tbsp vegetable shortening (preferably trans-fat-free); 2 Tbsps water

Peppermint Patties might be just the hor d'oeuvre you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 63 calories, 0g of protein, and 3g of fat each. It can be enjoyed any time, but it is especially good for Christmas. A mixture of 0%-cacao bittersweet chocolate, confectioners sugar, peppermint extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 5 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth.

Ingredients you will need

Powdered Sugar

Peppermint Extract

Corn Syrup

Shortening

Water

Salt

Equipment you will use

Hand Mixer

Stand Mixer

Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes.

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Baking Sheet

Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Ingredients you will need

Powdered Sugar

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Equipment you will use

Baking Sheet

Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Ingredients you will need

Chocolate

Equipment you will use

Kitchen Thermometer

Bowl

Frying Pan

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F.

Ingredients you will need

Chocolate

Water

Equipment you will use

Kitchen Thermometer

Bowl

Frying Pan

Remove bowl from pan.

Equipment you will use

Bowl

Frying Pan

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary.

Ingredients you will need

Peppermint