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?
Homemade candy make lovely gifts for special occasions. For Valentine’s or Christmas gifts, pack them in a pretty red box.
More delicious chocolate gifts
- 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.