The tangy cream cheese adds just the right touch to the classic chocolate/mint combo.
Watch the video here.
INGREDIENTS
1/2 cup (113g) of cream cheese
1 Tablespoon (14g) of unsalted butter
1 1/4 teaspoons of peppermint extract
Some red and green food coloring
4 cups (500g) of powdered sugar
1 1/4 cup (226g) of chocolate
SUPPLIES
A lined cutting board
A mixer
A spatula
A bowl
A rolling pin
A round cutter
DIRECTIONS
Add the cream cheese, butter, peppermint extract, and food coloring to the mixing bowl and cream them together.
Add the powdered sugar, in two portions, and mix until you get a dough.
Add more color or extract, as needed.
Roll the dough to your desired thickness, then cut out individual pieces. I went with a round cutter, but use whatever shape you’d like.
Once all of your mints are cut out, put them in the freezer for about 15 minutes.
Temper or melt the chocolate, then dip a mint halfway into the chocolate, let the excess drain, and place it on the lined cutting board.
Continue with the rest of the mints, then leave them on the counter to set.
