Chocolate Mint Patties
This recipe makes 40 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 5959 cal |
| pro | 00 pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 2 mg2mg chol |
| sodium | 6 mg6mg sodium |
| potassium | 0 mg0mg potassium |
| % RDI: | - |
| iron | 55 iron |
| vit A | 11 vit A |
Bittersweet chocolate enrobes soft peppermint discs to make treats even better than the similar ones you buy.
Ingredients
- 3 tbsp unsalted butter , softened3 tbsp unsalted butter, softened
- 2 tbsp white corn syrup 2 tbsp white corn syrup
- 1 tsp peppermint extract 1 tsp peppermint extract
- 1 pinch salt 1 pinch salt
- 1-3/4 cups icing sugar , (approx)1-3/4 cups icing sugar, (approx)
- Coating:
- 2 bars (100 g each) 70% bittersweet chocolate , tempered2 bars (100 g each) 70% bittersweet chocolate, tempered
- 6 peppermint candies , crushed6 peppermint candies, crushed
Preparation
Dust work surface with remaining sugar; turn out sugar mixture and knead until smooth and no longer sticks to hands. Wrap in plastic wrap and refrigerate for 1 hour.
Between sheets of icing sugar–dusted waxed paper, roll out mixture to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cutter, cut into rounds, rerolling and cutting scraps. Dust with icing sugar. Using offset spatula, transfer to waxed paper–lined baking sheets; refrigerate until firm, about 1 hour.
Coating: Line 2 additional baking sheets with waxed paper; set aside.
Keep tempered chocolate between 88 and 90°F (31 and 32°C) over hot water or heating pad.
Using 2 forks and working in batches of 6, dip mint rounds into chocolate; tap forks on edge of bowl to remove excess. Place on prepared baking sheets. Immediately sprinkle with candies. Refrigerate until chocolate is hardened, about 30 minutes. (Make ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Additional information : Tempering Chocolate: In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally, until no large pieces remain and temperature reaches 115°F (46°C).
Remove bowl from saucepan. Place over bowl of cold water; stir until temperature falls to 80°F (27°C).
Return bowl to saucepan of hot water or place on heating pad; stir until temperature just reaches 88°F (31°C); hold between 88 and 90°F (31 and 32°C) while using.
Source : Canadian Livng Holiday Cookbook: Fall 2009
- Keywords : Christmas; Snacks; Butter; Chocolate; Sugar; Refrigerate/Chill; Make-Ahead; 100 calories;
