Peppermint Creams - What A Girl Eats (2024)

Peppermint creams are the perfect addition to any holiday dessert tray. They also make great hostess gifts! Did you receive one, too? You know, that glossy catalog of beautiful, but over-priced kitchen goods? I love to skim through it, writing an imaginary list of things I don’t really need, but would love to have. Around the holidays, this same company pushes their “famous” peppermint creams and peppermint bark.

Sometimes,I think those “irresistible” treats are meant to appeal to those with more money than sense. And how much does one pay for these “exclusive” items? Well, for only $24.95 you can purchase 15 peppermint bark cups, pretty much just like the ones shown here. That’s a total of 12 ounces! But if you really have money to burn, you can by two for $49! (Shipping and handling extra)

But why spend an exorbitant amount of money on fancy packaging when you can make them at home for a fraction of the price? The ingredients are simple and they take very little time. (This post was originally published on December 16th, 2015)

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Ingredients for peppermint creams

Because the ingredients are simple, quality makes a difference. Instead of “white baking chips”, search for a fine white chocolate likeLindt, ValrhonaorCallebaut. I use a small amount of peppermint extract, as it’s a flavor that easily overpowers. Just a 1/2 teaspoon of peppermint essence, along with the crushed peppermint candies is just the right amount. Each peppermint cream is topped with semi-sweet or milk chocolate, then dusted with more crushed peppermint.I also prefer a very small candy cup for this reason. These are the best peppermint creams I’ve tasted.

• 48small candy cups
• 1/2 cup whipping cream
• 1 pound white chocolateLindtorValrhonaorCallebaut.
• 1 cup finely crushedpeppermint candiesorcandy canes.8 ounces. Reserve 1 ounce of crushed peppermint for the tops of each candy.
• 1/2 teaspoon oil of peppermint orpeppermint extract
• 12 ounces semi-sweet chocolate chips

How to make peppermint creams

• Prepare candy cups on a baking tray. While you don’t need apiping bag, it does make it easier to fill the candy cups.
• Bring cream to a simmer in a heavy medium saucepan. Remove from heat. Add chopped white chocolate and whisk until melted and smooth.

• Stir in peppermint extract and crushed peppermint. It will have the texture of a soft dough.

• Fill candy cups 2/3 full with white chocolate mixture using a piping bag or small spoon.

• Smooth the tops with a damp finger. Chill until firm.

• Melt 12 ounces of semi-sweet chocolate in a double boiler or bowl set over a pot of boiling water. Spoon a generous 1/2 teaspoon of melted chocolate over chilled peppermint creams. Smooth with a small offset spatula or knife.

• Top with a sprinkling of crushed peppermint dust. Store in an airtight container in the refrigerator for up to two weeks.

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