Peppermint Creams
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Peppermint creams are the perfect addition to any holiday dessert tray. They also make great hostess gifts! Did you receive one, too? You know, that glossy catalog of beautiful, but over-priced kitchen goods? I love to skim through it, writing an imaginary list of things I don’t really need, but would love to have. Around the holidays, this same company pushes their “famous” peppermint creams and peppermint bark.
Sometimes, I think those “irresistible” treats are meant to appeal to those with more money than sense. And how much does one pay for these “exclusive” items? Well, for only $24.95 you can purchase 15 peppermint bark cups, pretty much just like the ones shown here. That’s a total of 12 ounces! But if you really have money to burn, you can by two for $49! (Shipping and handling extra)
But why spend an exorbitant amount of money on fancy packaging when you can make them at home for a fraction of the price? The ingredients are simple and they take very little time. (This post was originally published on December 16th, 2015)
Ingredients for peppermint creams
Because the ingredients are simple, quality makes a difference. Instead of “white baking chips”, search for a fine white chocolate like Lindt, Valrhona or Callebaut. I use a small amount of peppermint extract, as it’s a flavor that easily overpowers. Just a 1/2 teaspoon of peppermint essence, along with the crushed peppermint candies is just the right amount. Each peppermint cream is topped with semi-sweet or milk chocolate, then dusted with more crushed peppermint. I also prefer a very small candy cup for this reason. These are the best peppermint creams I’ve tasted.
- 48 small candy cups
- 1/2 cup whipping cream
- 1 pound white chocolate Lindt or Valrhona or Callebaut.
- 1 cup finely crushed peppermint candies or candy canes. 8 ounces. Reserve 1 ounce of crushed peppermint for the tops of each candy.
- 1/2 teaspoon oil of peppermint or peppermint extract
- 12 ounces semi-sweet chocolate chips
How to make peppermint creams
- Prepare candy cups on a baking tray. While you don’t need a piping bag, it does make it easier to fill the candy cups.
- Bring cream to a simmer in a heavy medium saucepan. Remove from heat. Add chopped white chocolate and whisk until melted and smooth.
- Stir in peppermint extract and crushed peppermint. It will have the texture of a soft dough.
- Fill candy cups 2/3 full with white chocolate mixture using a piping bag or small spoon.
- Smooth the tops with a damp finger. Chill until firm.
- Melt 12 ounces of semi-sweet chocolate in a double boiler or bowl set over a pot of boiling water. Spoon a generous 1/2 teaspoon of melted chocolate over chilled peppermint creams. Smooth with a small offset spatula or knife.
- Top with a sprinkling of crushed peppermint dust. Store in an airtight container in the refrigerator for up to two weeks.
Looking for more recipes for candy lovers?
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Peppermint Creams
Ingredients
- 1/2 cup heavy cream
- 1 pound white chocolate chopped fine
- 1 cup peppermint candies crushed, about 8 ounces, divided.
- 12 ounces semi-sweet chocolate chopped.
- 1/2 teaspoon peppermint extract
Instructions
- Place 48 small candy cups on a sheet pan.
- Bring cream to a simmer in a medium saucepan. Remove from heat. Whisk in 1 pound white chocolate, until melted and smooth.
- Mix in crushed peppermint candies and peppermint extract. Fill a pastry bag or use a small spoon to fill candy cups about 2/3 full.
- Using a wet finger, smooth down the top of each peppermint cream. Refrigerate until set, about 15 minutes.
- While the peppermint creams are setting, Melt 12 ounces semi-sweet chocolate in a double boiler on in a bowl set over a pan or boiling water. Stir until smooth.
- Top each peppermint cream with 1/2 teaspoon of melted chocolate.
- Sprinkle each cup with remaining candy cane dust
- Chill candies until set, about 1 hour.
- Store in an airtight container in the refrigerator. Peppermint creams will stay fresh for about 2 weeks.
I’ve been cranking out lots of bark this year so I can’t imagine paying for something that’s so easy to make!!
Such a fun treat to make! I know my kids will love to make some of these over their holiday break. 🙂
Peppermint Bark Cups > PB cups – hands down!
Oh, I don’t know…probably a tie!
Well who needs those fancy overpriced catalog dessert with a recipe like this?! So much more fun and cheaper to make at home yoursefl!
I’ve had peppermint bark before but making them into cups is such a fun idea! Perfect for stocking stuffers.
Easy and delicious, that’s always a winning combination! I’ve got to make these with my kids!
Cynthia, I loooooove this. So festive, and really, I can’t get enough of peppermint bark right now.
Just curious as to why you leave part of the chocolate to the side when melting the rest in the double boiler? Mainly because you mention stirring it in until smooth; would it make any significant difference if I just melted all of the chocolate in the double boiler at once instead of setting some aside? Thanks!
These are so cute!! I love anything peppermint!
Yeah, just what I was looking for !
Thank you!!!
so glad!
Not only delicious, but pretty too! What a wonderful holiday treat. xo, Catherine
Thank you Catherine!
These are so cute! I def wanna make these for gifts!!
This certainly brings back memories of making peppermint creams with my Granny in Scotland! Agreed on the extortionate pricing of something that’s so easy (and fun!) to make at home. I can just taste them!
aww! Thank you!
These are definitely delicious.
Thanks so much!
I love peppermint creams – never thought to make them though – maybe now I will!
Thanks! Super easy!