Snap-Coated Dark Chocolate Peppermint Patties

By Sprig Originals ✓ · cooked up in Sprig

A cool, bright peppermint fondant center sealed inside a thin shell of properly tempered dark chocolate, so every patty breaks with an audible crack instead of smudging on your fingers. The filling is a no-cook rolled fondant you cut with a cookie cutter, which means uniform, bakery-neat rounds without any candy thermometer gymnastics — the thermometer only comes out for the chocolate. Make them in an afternoon and they keep for weeks, which makes them the best gift-tin candy in the rotation.

Ingredients

• 4 cups powdered sugar (about 1 lb / 454 g), plus more for rolling
• 4 tbsp unsalted butter, very soft
• 3 tbsp heavy cream
• 1 tbsp light corn syrup
• 2 tsp pure peppermint extract
• 1/4 tsp fine sea salt

• 14 oz good dark chocolate, 64–72% cacao, finely chopped (bars or couverture wafers, not chips)
• 1 pinch flaky sea salt, for finishing (optional)
• 1 tsp crushed candy canes or peppermint candy, for finishing (optional)

Instructions

1. Make the filling: In a stand mixer with the paddle (or a large bowl with a sturdy spatula and some elbow grease), combine the powdered sugar, soft butter, heavy cream, corn syrup, peppermint extract, and salt. Mix on low 1 minute until sandy, then increase to medium and beat 2–3 minutes until it clumps together and looks like stiff frosting. Squeeze a bit in your hand: it should hold a smooth ball with no cracking and no stickiness. If crumbly, add cream 1 teaspoon at a time; if tacky, work in powdered sugar 1 tablespoon at a time.
2. Turn the fondant onto a work surface lightly dusted with powdered sugar and knead 30 seconds into a smooth, pliable disc, like cool Play-Doh. Set the disc between two large sheets of parchment and roll to an even 1/4 inch (6 mm) thick — no thinner, or the centers won't taste creamy.
3. Slide the parchment-sandwiched slab onto a baking sheet and freeze 15 minutes to firm up. Peel off the top sheet and cut rounds with a 1 1/2-inch round cutter, dipping the cutter in powdered sugar between cuts. Transfer rounds to a parchment-lined sheet. Gather scraps, re-knead, re-roll between parchment, chill 5 minutes, and cut again. You should get 22–26 patties.
4. Smooth each round: pinch away any ragged edges and press the tops flat with your fingertip so they're even discs. Freeze the tray 30 minutes (or refrigerate 1 hour). Cold, firm centers are the whole secret to clean dipping.
5. Temper the chocolate (seed method): Put 10 oz of the chopped chocolate in a dry heatproof bowl. Set over a saucepan with 1 inch of barely simmering water, making sure the bowl doesn't touch the water, and stir constantly until melted and the thermometer reads 115°F (46°C). Wipe the bowl bottom dry — one drop of water will seize the chocolate.
6. Remove from the heat and stir in the remaining 4 oz chopped chocolate, a handful at a time, stirring steadily until fully melted and the temperature drops to 88–90°F (31–32°C). If it stalls above 90°F with unmelted bits, keep stirring off the heat; if it drops below 88°F and thickens, set it over the warm water for 5-second bursts, stirring between. Test by smearing a little on a cold spoon: tempered chocolate sets matte-firm in 3 minutes.
7. Dip: Work with 6 patties at a time, keeping the rest cold. Drop a patty into the chocolate, flip it with a fork or dipping fork, lift it out, and tap the fork against the bowl rim 3 or 4 times to shed excess. Scrape the fork underside on the rim, then slide the patty onto a parchment-lined sheet. A thin shell is the goal — thick shells crack away from the filling.
8. Finish while the chocolate is still wet: a few grains of flaky salt or a light sprinkle of crushed peppermint on some or all of the patties. Optional flourish: once the tray is full, drizzle any leftover tempered chocolate in fine lines with a fork.
9. Let the patties set at cool room temperature (65–70°F) for 20–30 minutes until fully hard and glossy. Do not refrigerate to set — the cold dulls and streaks tempered chocolate. If your kitchen is warm, give them 10 minutes in the fridge, then finish setting on the counter.
10. Snap one in half to check: you want a crisp break and a firm-creamy white center. Store in an airtight tin between layers of parchment at cool room temperature for up to 3 weeks, or refrigerate up to 2 months and bring to room temperature before serving.

Chef's tips

Nutrition (per serving, estimated)

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