Here is another recipe I found that I’ve adjusted over the years. I’ve finally found the easiest way to make these and I’m never going back, and that is with a silicone candy mold. I bought a snowflake themed one at Walmart and the patties looked adorably all things winter.
Top tips from me:
1) I would recommend using a baking or candy silicone mold like I did. I found that forming the patties, freezing them and then dipping them in melted chocolate was super messy and quite hard as the patties melted. I would have to continuously stop and refreeze them, but this way was way more efficient.
2) Candy melts/wafers are the way to go! Don’t bother trying to melt chocolate chips with butter or oil, or any other method. I bought 2 bags of the Ghiradelli ones and I probably still needed more, but that’s likely because I doubled the filling.
3) If using mold, make sure to cover the entire mold and leave no bubbles or empty spots or it may stick and break while coming out.
4) And on that note, I definitely recommend dark chocolate.
5) Add a drop more peppermint extract than the recipe calls for.
6) Feel free to add some more holiday cheer with sprinkles on top! I opted for none this year since I did the mold, but the snowflake shape was still very cute.
It probably took me about an hour to finish these because I stuck the mold in the freezer in between each step. This will make at least 30 in the about 2″ snowflake mold I made, though I doubled it and made at least 40 plus extra filling.
1/4 cup softened butter — 1/3 cup light corn syrup — 1-2 tsp peppermint extract — 3 cups powdered sugar — 2 cups dark chocolate candy melts
– Use an electric mixer to combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix for about 3 minutes until ingredients create a dough ball.
– IF USING SILICONE MOLD: Melt in 30-second increments candy melts in microwave. Using a barbecue brush, cover the mold just enough for the first layer of chocolate.
– Stick the mold into the freezer until the chocolate is solidified, about 5 minutes.
– Break off about a 2 teaspoon-sized section of the peppermint filling and press into the mold above the chocolate. Make sure to leave about 1 cm of space for the remaining chocolate.
– Brush the remaining chocolate on top and fill in any bubbles. Make sure the filling is covered completely.
– Stick the mold into the freezer once more until everything is solidified.
– Pop the patties out of the mold and crack off any extra chocolate from the bottom. Enjoy!
– IF NOT USING MOLD: Break off the same size of filling and roll into a ball. Flatten into a patty then put on a pan lined with parchment paper. Freeze for about 10-15 minutes.
– Melt the candy melts in the same way. Take patties out of the freezer and using a fork or dipping tool, dip each in chocolate until fully coated. Transfer back to the pan to cool.
– Top with sprinkles (optional) and enjoy!