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Chocolate-Peppermint Hearts
Credit:
Chelsea Cavanaugh
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 26
Ingredients
Ingredient Checklist
1 1/2 cups confectioners’ sugar, plus more for dusting
1 tablespoon plus 1 teaspoon light corn syrup
1/2 teaspoon pure peppermint extract
1 tablespoon unsalted butter, room temperature, or vegetable shortening
1 cup Faux-Tempered or Tempered Chocolate
Gallery
Chocolate-Peppermint Hearts
Credit:
Chelsea Cavanaugh
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 26
Gallery
Chocolate-Peppermint Hearts
Credit:
Chelsea Cavanaugh
Chocolate-Peppermint Hearts
Credit:
Chelsea Cavanaugh
Chocolate-Peppermint Hearts
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 26
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 26
prep: 25 mins
total: 2 hrs 45 mins
prep:
25 mins
total:
2 hrs 45 mins
Yield: Makes 26
Makes 26
Ingredients
Ingredients
- 1 1/2 cups confectioners’ sugar, plus more for dusting
- 1 tablespoon plus 1 teaspoon light corn syrup
- 1/2 teaspoon pure peppermint extract
- 1 tablespoon unsalted butter, room temperature, or vegetable shortening
- 1 cup Faux-Tempered or Tempered Chocolate
Directions
Stir together confectioners’ sugar, corn syrup, 1 tablespoon water, peppermint extract, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners’ sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Form into a flat disk, place between two pieces of parchment, and roll out to a 1/4-inch-thick round. Remove top piece of parchment and generously dust with confectioners’ sugar. Replace parchment and flip. Remove parchment from other side and generously dust with confectioners’ sugar. Stamp out shapes with a 1 1/2-to-2-inch heart-shaped cookie cutter. Transfer cutouts to a parchment-lined baking sheet. Gather scraps, reroll, and stamp out more hearts. Let stand, uncovered, until hard and dry, about 2 hours and up to 1 day.
Balance one heart on a fork, with tip of heart facing end of tines. Dip into chocolate until fully submerged; lift up and gently shake fork back and forth to remove excess chocolate. Scrape bottom of fork against side of bowl to remove any remaining excess chocolate. Tilt handleof fork upward and allow heart to gently slide onto a parchment-lined baking sheet. Repeat with remaining hearts and chocolate. Let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Chocolate-Peppermint Hearts
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Reviews:
Most Helpful
Most Helpful
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Newest
All Reviews for Chocolate-Peppermint Hearts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
