Bittersweet chocolate enrobes soft peppermint discs to make treats even better than the similar ones you buy.
- Portion size 40 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
- 3 tablespoons unsalted butter softened
- 2 tablespoons white corn syrup
- 1 teaspoon peppermint extract
- 1 pinch salt
- 1 3/4 cup icing sugar (approx)
- 2 bars 70% bittersweet chocolate tempered
- 6 peppermint candies crushed
MethodIn bowl, beat together butter, corn syrup, peppermint extract and salt; beat in 1-1/4 cups (300 mL) of the sugar.
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.)
Nutritional facts Per piece: about
- Sodium 6 mg
- Protein trace
- Calories 59.0
- Total fat 3 g
- Potassium 0 mg
- Cholesterol 2 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 5.0
- Vitamin A 1.0