Ingredients
Scale
For the mint rounds:
- 1 tablespoon sweetened condensed milk (full-fat gives the best richness)
- 1–2 teaspoons peppermint extract (adjust to taste)
- 14 oz (about 400 g) sifted powdered sugar
For the chocolate finish:
- 3.5 oz (about 100 g) dark chocolate, chopped (70% cocoa recommended)
Instructions
- Combine the base. In a large mixing bowl, stir together the sifted powdered sugar, condensed milk, peppermint extract and 2 tablespoons of water. Work the mixture until it comes together into a firm, pliable paste.
- Fix the texture. If the paste feels too dry, add water in 1-teaspoon increments until it’s smooth and holds shape. If it becomes too soft, fold in more powdered sugar until it firms up.
- Prepare to roll. Generously dust a clean countertop and your rolling pin with powdered sugar so the paste doesn’t stick. Roll the mint paste out to roughly 0.5 cm (about 1/4 inch) thickness.
- Cut the shapes. Coat a 4 cm (≈1.5 inch) round cutter with powdered sugar and press out about 24 circles from the rolled paste. Arrange them on a tray lined with parchment and let them rest briefly so their surfaces dry a little.
- Melt the chocolate. Place the chopped dark chocolate in a heatproof bowl over a saucepan of barely simmering water (double-boiler). Stir gently until the chocolate is fully melted and glossy, then remove from the heat and let it cool slightly.
- Decorate the rounds. Spoon the melted chocolate into a piping bag fitted with a small round tip (or use a small zip-top bag with the corner snipped). Drizzle the chocolate over each peppermint round in a zigzag or any pattern you prefer.
- Set the coating. Transfer the decorated tray to the refrigerator for about 10 minutes, or until the chocolate has fully hardened. Once the coating is firm, the candies are ready to serve or store.
Notes
Storage Tip: Keep the finished peppermint creams in an airtight container in a cool place. Refrigerate for longer storage.