Peppermint Creams
Peppermint Creams have a white chocolate cream center with crushed peppermint, topped with semi-sweet chocolate and peppermint dust. Recipe from Bon Appetit, 1993.
Servings: 48 servings
Calories: 115kcal
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.