Dark Chocolate Peppermint Cremes

Do you know that thing that happens when you have intricately envisioned exactly what your Christmas packages are going to look like weeks in advance, only to be foiled by the pathetic selection of sparkly yarn?  Oh good, I knew you would understand. 

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Package-wrapping is my game, and every year a lot of thought and planning goes into my gift-wrapping situation.  Unfortunately, after visiting three stores I gave up on finding the sparkly yarn I had used last year and have resorted to using metallic tape for my package bling.  One way or another, Christmas must have sparkle.  

Anyways...  It seems as though every blogger is throwing cookies, cakes, and peppermint everything at us right now.  You can either hate it or love it, but I am definitely jumping on the Christmas bandwagon.

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Let’s cover the world in crushed peppermints!  Never mind, that sounds far too sticky.  Let’s just cover our chocolate-dipped peppermint cremes instead.

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Yes, yes, you can certainly buy these in a bag.  They would probably even be wrapped up in cliche Christmas-colored foil too, but would they taste anywhere close to as amazing as homemade peppermint cremes?  No, they would not.  

The good news is, that these peppermint cremes are super simple to make at home. 

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Confectioner’s sugar, butter, cream, and peppermint extract.  Look at you making your own candy...you’re so fancy.  

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

These peppermint cremes store best in the freezer, which makes them fantastic for whipping out when those last minute guests drop by.

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Christmas is so close and I still have so many packages to wrap and glittery nail polish to wear.  I hope you are enjoying every moment.

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Happy Wednesday! 

 

Sincerely, 

  Pedantic Foodie 

 


Dark Chocolate Peppermint Cremes

 makes about 40 

  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons heavy cream 
  • 3 1/2 cups confectioner’s sugar 
  • 1 1/2 teaspoons peppermint extract 
  • 10 ounces dark chocolate 
  • 1/4 cup crushed peppermint candies

Place a baking sheet in the freezer to chill.  

In the bowl of your stand mixer, fitted with the paddle attachment, whip butter on low speed until fluffy.  Add confectioner’s sugar slowly, in 1/4 cup increments, scraping down the sides of the bowl as necessary.  Add heavy cream and peppermint extract.  

The creme filling should look somewhat crumbly at this point.  To test, remove a small portion and squeeze it into a ball.  If it holds the shape then it is just right, if it is still too crumbly you can add a bit more cream.  

 

Portion the filling into 0.25 ounce balls and flatten with the palm of your hand.  Transfer the discs to the freezer for 10 minutes.  While the discs are chilling prepare the chocolate. 

Melt the chocolate over a double boiler or microwave at 30 second increments, stirring after each, until the chocolate is smooth and melted.

Flip the chilled baking sheet so that it is upside down and lay a sheet of parchment paper on the top.  

Dip each disc of filling in melted chocolate, working quickly, and place on the prepared baking sheet.  Sprinkle the top of each candy with crushed peppermints before the chocolate sets up.  The discs will probably start to warm up before you can finish dipping them all.  I like to keep half of them in the freezer while I dip the first half.  

When all the discs have been dipped in chocolate, transfer the sheet pan to the refrigerator for 15 minutes, or until the chocolate is completely set.  

Serve immediately or store in zip top bags in the freezer.  Enjoy! 

Colonial Spiced Hot Chocolate

We have officially entered the bright, bustling world of December.  It’s filled with gift guides, Christmas cards, and post office lines, and though it’s a wonderful world to live in, it can be a bit overwhelming. 

Colonial Spiced Hot Chocolate {Pedantic Foodie}

It is important to take some moments for yourself and enjoy the lovely luminance of the Christmas tree that you have so diligently adorned.  Relax, breathe, wrap a few gifts if you like, and sip on a cup of chocolate.

Colonial Spiced Hot Chocolate {Pedantic Foodie}

Once upon a time, before Howard Shultz and flavored lattes, men would sit around large, sturdy tables, sipping on mugs of chocolate.  

It was not the chocolate-flavored powder sprinkled with tiny marshmallows that we know today.  It was a smooth, rich, drinkable chocolate spiked with warm cinnamon and a pinch of cayenne. 

(Yes, cayenne.  Yes, it’s amazing.) 

Colonial Spiced Hot Chocolate {Pedantic Foodie}

Fast forward to modern day and our passionate forefathers would likely be very disappointed with what America has done to the humble cup of chocolate.

Colonial Spiced Hot Chocolate {Pedantic Foodie}

Hot chocolate is such a treat and yet it is often so disappointing.  I want my hot chocolate to be rich, a dessert in and of itself - not a thin, chocolate flavored water concoction. 

Colonial Spiced Hot Chocolate {Pedantic Foodie}

So we look to colonial ingenuity to find the perfect cup of cocoa.  The first and most important element is, of course, the chocolate.  Seventy percent dark, to be precise.  Rich whole milk, a little bit of sugar, and a few spices to add warmth and kick.

Colonial Spiced Hot Chocolate {Pedantic Foodie}

This hot chocolate is best served with large spoonfuls of whipped cream and good company. 

Colonial Spiced Hot Chocolate {Pedantic Foodie}

I hope you will take some time to sit down by your Christmas tree with your sweetheart to enjoy a cup of American heritage.

(Yes, this cup of American heritage was completely copied from the Aztecs, but does it really matter?  I think not.)

Colonial Spiced Hot Chocolate {Pedantic Foodie}

Let’s grab a hold of this December and appreciate every, wonderful, stressful moment.

Colonial Spiced Hot Chocolate {Pedantic Foodie}

 

Sincerely, 

   Pedantic Foodie


Colonial Spiced Hot Chocolate 

makes 4 small servings or 2 large

  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 4.5 ounces dark chocolate (70%), roughly chopped 
  • 1/4 teaspoon ground cinnamon 
  • 1/8 teaspoon ground allspice
  • pinch of ground cayenne* 
  • 1/3 cup heavy whipping cream

In the bowl of your stand mixer, beat heavy cream on medium-high speed until stiff peaks form.  Reserve for later use.  

Pour milk into a small saucepan and place over medium heat.  Heat until the milk is steaming and then add the sugar; stir until dissolved.  

Add chopped chocolate to hot milk mixture and cook for about 5 minutes, stirring constantly, until the chocolate is fully melted.  Add spices and cook for an additional 2 minutes and remove from heat.  

Pour into mugs or teacups, whatever fits your style, and top with whipped cream.  Enjoy!  

* The amount of cayenne is up to you.  I like my chocolate on the spicier side, but I would definitely recommend adding it slowly and tasting as you go until you get it to where you want it.  Too much cayenne can be a painful thing...

Giveaway Winner

I hope you all are gearing up for a wonderful weekend.  I hope you are armed with fluffy socks, warm blankets, good friends, and cranberry gingerbread baked oatmeal.  

It is finally time to announce the winner of my Favorite December Things Giveaway!  

*dramatic drumroll*  

Congratulations to Sara Zielinski!!  I hope you enjoy sipping this tea and writing on these lovely postcards.  

 

Happy Weekending.    

Sincerely, 

   Pedantic Foodie