I thought the taste and texture was great! I do have to say that the dipping process left something to be desired. I never took them to the party because the roll of peppermint sat in my fridge, unchocolated for weeks! Honestly, I hate dipping things in chocolate (other than oreo bonbons and chocolate chip cookie dough truffles. I found an easy trick with those!) The entire time I was dipping them, I kept telling myself I would never make them again because it was not fun! But then, after they had time to set and I tasted them, I changed my tune. Now I think I might make these again for Valentine's Day!
If they have enough time to chill in the refrigerator and you use a plastic fork with the two middle tines out, or in my case, I used a metal utensil I usually use to hold the corn with as I cut it off the cob, that also has only two pointy tines on it, you can dip them quicker than I originally did. I figured out though that the dough is finicky in that if the dough was too chilled as I dipped, it would get stuck to my fork and the chocolate on the bottom would come off. But if the peppermint log had sat out for too long on the counter, it was too soft to be dipped. It reminds me of the childhood story, "The 3 bears". The temperature has to be just right. But once I got that, it went MUCH smoother!
So now that I have scared you off from making these :) they really are delicious! I will even be making them again next year (and that is saying something!) You could make these anytime of year, I just threw them into my Christmas treat making rotation as something special to look forward to (other than the dipping of course!)
Homemade Peppermint Patties
2 ¼ cups powdered sugar
2 Tbsp softened butter
2 tsp peppermint extract
2 Tbsp heavy cream
12 oz melting chocolate (like Ghiradelli’s dark chocolate wafers)
Peppermint candy canes, crushed (optional)
In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together. It will be dry and crumbly as you start mixing it.
Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff, like Play-Doh.
Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place. Chill the candy until it is very firm, about 45 minutes or longer if needed.
A trick I learned from the blog I got the recipe from said to keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.
Melt the chocolate wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating. The great thing about using Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating, plus they don’t need to be tempered!
Use a fork or dipping tools to dip a patty completely into the melted coating. Let the excess coating drip back into the bowl. Set the dipped peppermint patty onto a piece of parchment or waxed paper with another fork, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again. If you are using candy canes, sprinkle them on top while the chocolate is still wet.
Let the patties set at room temperature. You can trim any uneven edges or “feet” from your candies once they’ve set. Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks. You can also use them in baking recipes, just like you would store-bought patties. Try chopping them up and adding them to brownies, cookies, or cupcakes. Another fun variation is to change the flavor of extract to make different flavored centers. Try vanilla, almond, or coconut!
Note: You will need to keep your chocolate warm while dipping or it will cool off fast from dipping the frozen mint discs.
Recipe from: here