These Dark Chocolate Peppermint Patties are stuffed with a refreshingly cool blend of fresh mint leaves and fondant dipped in silky, dark chocolate.
Course Dessert
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 15-20
Author I Sugar Coat It
Ingredients
200gramsrolled fondantjust under 1 cup
4gramsmint leaves2 ½ tablespoons, finely chopped
a couple drops peppermint extract
1-2drops invertase
300gramsdark chocolateabout 1 ¼ cups
transfer paper and crystallized mint leaves to decorate
Instructions
Line a baking sheet with parchment and set aside.
Cut 1.5 by 1.5 squares of transfer sheet and set aside for decorating.
Coarsely chop crystallized mint leaves and set aside.
Chop the mint leaves very finely. I like using multi-blade scissors to speed things up.
On a clean surface, or in a bowl, knead the chopped mint, peppermint extract and invertase into the fondant until distributed and well blended. If you find the mixture too thick, you may thin it with a little water.
Roll fondant mixture into even-sized balls and shape into discs wth your fingers, or roll the fondant out flat and use a small round pastry to cut discs.
Temper chocolate and dip discs to coat. Tap off excess and move to a parchment lined baking sheet to set.
If decorating with transfer sheets, place a square, printed side down, onto each patty while chocolate is still wet. Or, sprinkle with crystallized mint.