Chocolate-Buttercream Peppermint Patty’s
from me to you.
May calories dissipate,
and not a soul be irate
when your kitchen is full
of baked goods.
Happy St. Patty’s Day!
Chocolate–Buttercream Peppermint Patty’s
These buttercream mints are surprisingly simple. They require no baking, and can be whipped up in a matter of minutes. Even better they are formed from a beautiful dough that can be rolled, cut, twisted, and molded into just about any shape, size or color. As I was making them, I wondered why so many people mold from marzipan, when buttercream dough offers the same moldability with (what I think is) a much more friendly flavor. Because they air-dry over several hours, be sure to keep your creations small. And…try not to eat all of the dough because it’s deeee-licious!
1/4 c. butter, softened
1 T. heavy cream
2 1/2 c. powdered sugar
1/2 tsp. peppermint extract
1/4 tsp. food coloring
1 cup dark chocolate, melted
In a medium bowl, stir together butter, cream, and peppermint extract with 1 c. of powdered sugar. Slowly add additional sugar until a thick dough is formed. It shouldn’t be at all sticky, but will be perfectly pliable. Roll into desired shapes. Allow to airdry 8-12 hours, or overnight. For peppermint patties, pipe a small amount of dark, melted chocolate into the center of dried mints, top with a second mint, and allow to cool before serving.
*For Ye Wee Leprecrafters:
Roll dough into balls. Using a sucker stick, gently poke holes through buttercream dough to create buttercream beads. Allow to airdry for 12-24 hours, gently string beads with a thin ribbon. Present to your little lassies in jewelry boxes.
*Note: Though wearable, these little dainties are firm,
but not overly durable, and therefore best for the eatin’.
Wherever you go and whatever you do,
May the luck o’ the Irish be there with you.