0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
20 min |
| Inactive: |
20 min |
| Yield: |
About 35 peppermint creams |
Ingredients
- 2 cups powdered sugar, plus more for dusting
- 1/3 cup sweetened condensed milk
- 1/4 teaspoon peppermint extract
- 4 ounces dark chocolate, broken into pieces
Instructions
- In a bowl, stir together the sugar, condensed milk and extract until it forms a smooth, soft dough. Keep the dough covered in plastic wrap so it won’t dry out.
- Dust your board with powdered sugar and roll the dough out until it is about 1/8-inch thick. Cut into 1 1/2-inch rounds or other shapes, re-rolling the dough as needed.
- Put the chocolate into a heatproof bowl and set it over a pot of simmering water to melt it. Alternately, put the bowl into the microwave and cook in 30 second intervals, stirring each time.
- Dip the peppermint creams into the chocolate until they are half covered. Lay them onto a parchment or wax paper-covered baking sheet until set.
- Store the creams between sheets of parchment or wax paper, dusted with powdered sugar, in an airtight container. They will keep for 2 to 3 days.
Nutrition Facts
| Serving Size |
1 of 35 servings |
| Calories |
55 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
0 g |
| Sugar |
9 g |
| Protein |
0 g |
| Cholesterol |
1 mg |
| Sodium |
4 mg |
