1. In a medium bowl, combine powdered sugar, softened butter, heavy cream, and peppermint extract. Mix until smooth and creamy.
2. Line a baking sheet with parchment paper. Using your hands, shape the mint mixture into small, flat patties about 1.5 inches in diameter. Place them on the prepared baking sheet.
3. Freeze the patties for at least 30 minutes to firm up.
4. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
5. Using a fork or dipping tool, dip each mint patty into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing back on the parchment paper.
6. Refrigerate the coated patties until the chocolate is set, about 15-20 minutes.
7. Store in an airtight container in the refrigerator for up to two weeks.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour (including chilling)
Kcal: 150 kcal | Servings: 12 patties
Tips:
Use fresh peppermint extract for the best mint flavor.
For a glossy chocolate coating, add a small amount of coconut oil to the melted chocolate.
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