It’s National Chocolate Mint Day. You can make a cool chocolate peppermint pie, warm chocolate mint lava cakes, have some mint chocolate ice cream or chocolate peppermint patties.
How about your own, homemade peppermint patties—with a reverse approach: creamy chocolate on the inside, white mint coating on the outside?
Hannah Kaminsky of Bittersweet Blog who created this recipe, gives us the reason:
“The only thing that could be improved [in a peppermint patty] is the ratio of chocolate to peppermint, which is why I decided to flip the classic patty inside-out.”
RECIPE: INSIDE-OUT PEPPERMINT PATTIES
Ingredients For 30-34 Patties
6 ounces 70% cacao chocolate*, finely chopped
1/4 cup light corn syrup
For The Chocolate Centers
1/2 cup (4 ounces) 100% cocoa butter
1/2 cup confectioner’s sugar
1/8 teaspoon peppermint oil
For The Mint Coating
*As always, the better the chocolate, the better the result. Look for two quality 3.5-ounce chocolate bars (Green & Blacks, Lindt, etc.) or consider buying a pound of the chocolate disks (wafers) that confectioners use.
1. FORM the centers: Place the chopped chocolate and corn syrup in a microwave-safe bowl and heat for about 60 seconds. Stir vigorously; continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Transfer the mixture to a Silpat mat or piece of parchment paper, and refrigerate until set, about 1 hour.
2. ROLL out the chilled chocolate mixture to about 1/4-inch thick and use 1-inch round cookie cutters to punch out the candy pieces. Should the chocolate become too soft or difficult to work with, just toss it back in the fridge for another 15-30 minutes. Once all of the center are cut, place them in the freezer for at least 30 minutes before getting making the coating.
3. PREPARE the coating: Place the cocoa butter in a microwave-safe bowl and heat for 1-3 minutes until it completely liquefies. Whisk in the sugar and peppermint oil, stirring vigorously to completely dissolve.
4. REMOVE the semi-frozen patties from the freezer and dip each into the mint coating, one at a time. Place them back on the Silpat, allowing the coating to set. This top coat is thinner than the standard pure chocolate shell, so you may wish to double-dip once the first layer has solidified.