It seems fussy to me, requiring a lot of equipment and patience that I don’t have. When I came across this recipe for a childhood favorite, peppermint patties, in David Lebovitz’s essential ice cream book The Perfect Scoop I was immediately ready to give up all my ideas about the difficulty of candy making and dive in.
The reason being: this recipe is super easy. Unlike some of the other recipes I found, which need one to temper chocolate, roll, freeze and cut the filling. Mostly though it was the horror stories in the comments about how the tempered chocolate melted the, not frozen enough filling into blobs.
I’m all about harm reduction when I cook. Visions of Mary Tyler Moore in Ordinary People scrapping unwanted French toast into the garbage disposal flash into my mind. There I am after all this effort with peppermint patties melting into blobs and mixing with the chocolate before my eyes. Shudder.
These Patties mix up easy, don’t need freezing and if you wanted could be rolled out, but I just made mine by shaping them in between my palms.
This recipe is slightly adapted. I use light Agave instead of corn syrup and more confectioners sugar and peppermint extract. Make sure you use organic confectioners sugar as the regular stuff is undoubtedly made GM corn starch (unless you are in Europe).
These little mints are the perfect way to end a meal, to offer as people are leaving or to include as part of your dessert offerings or as your dessert offering. They are also divine chopped up and put in Chocolate Ice Cream. So just in case, I’ve include David Lebovitz’s recipe for that as well.
Line a 10 x 13 pan with parchment paper and generously sift the bottom with organic confectioners sugar (1/3 of a cup).
In a medium size bowl add: 3 tablespoons of light Agave, 2 teaspoons of water, 1/4 teaspoon of Peppermint extract and briefly whisk. In thirds sift in 2 cups of confectioners sugar whisking after each addition, by the end you made need to use your hands to knead it into shape.
Coat your palms well with confectioners sugar and start to make 1-2 teaspoon size balls with the dough place each in the prepared pan. When done generously sift more confectioners sugar over them and let sit out overnight at least 8 hours or more.
Place parchment or wax paper on a large plate. Remove the patties that have sat out, dust off as much sugar as you can and place them on the plate. The ones pictured below were still a bit on the moist side so in this recipe I have increased the amount of confectioners sugar they rest in. Yours might be more powder covered and that is perfectly fine.In a medium small, dry, clean, bowl add 6 ounces of 70% chocolate finely chopped and place the bowl over a pot with gentle simmering water, stirring until it is all melted. Take off the heat.
Using two forks slide one pattie at a time into the chocolate, turning them over to coat both sides. Remove and repeat. Try and let as much chocolate drip off before for placing them on the plate. Extra melted chocolate will create a rim around the peppermint patties, which is fine but for those looking for an aesthetically perfect peppermint patties you might want get all OCD about letting the chocolate drip off before you place them on the plate. If you do end up with a large rim of chocolate after they have chilled you can carefully trim them.
Put the finished patties in the fridge to set.
At first mine were pretty messy :but practice does indeed help!Bottom line is that most people will have these in their mouth before they have time to even notice any slight imperfections they might have. The below picture is after they had been in the fridge for a few days and my intent was to put them in ice cream so I wasn’t so worried about winning any beauty contests.Ultimately they looked like waiting to be stirred into the Chocolate Ice Cream.There is no need to go any further you could stop here serve these and I am pretty sure everyone would be happy. However, if you feel the need for some peppermint pattie chocolate Ice cream, you could chop up these patties and stir this entire recipe of chocolate mint goodness into this:
Chocolate Ice Cream
In a medium sauce pan warm: 1 cup of heavy cream and 3 Tablespoons of Cocoa powder.
Whisk to incorporate the cocoa. Bring to a boil, immediately reduce the heat to a simmer and at a low boil whisk for 30 seconds. Remove from heat and add: 5 ounces finely chopped 70% chocolate stirring until melted. Stir in an extra 1 cup of Heavy cream. Pour this mixture into a medium bowl and place a fine sieve over.
Warm: 1 cup whole milk, 3/4 cups sugar, a generous pinch of salt in the same saucepan over medium heat until the sugar has melted. Stirring occasionally.
Place 5 large egg yolks in a bowl and lightly whisk. Slowly add the warm milk mixture into the egg yolks whisking constantly. Return to the pan and stirring with a wooden spoon or spatula continue to cook until the custard thicken and coats the back of the spoon.
Pour the custard through the sieve. Add 1/2 teaspoon of Bourbon, Whiskey or Vanilla to the mixture and mix well. Place into an ice bath and stirring occasionally until chilled.
Place, covered, in the refrigerator until well chilled.
Process according to your ice cream makers specifications. When the ice cream is done fold in the chopped peppermint patties and freeze until ready to serve.