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11 Stunning Peppermint Chocolate Desserts To Wow Your Guests
Have you ever wondered what makes that first bite of a peppermint chocolate treat so magical?
The classic combination of peppermint and chocolate is a cornerstone of holiday baking. You know you want to create that perfect festive dessert, but finding a reliable recipe that truly wows can be a challenge.
The perfect peppermint chocolate dessert balances the rich, deep flavor of chocolate with the bright, cooling sensation of mint. This guide will walk you through 11 stunning, kitchen-tested recipes, from easy no-bake options to show-stopping centerpieces, ensuring your holiday baking is a complete success.
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Why Do Peppermint and Chocolate Taste So Good Together?
The magic behind this classic holiday pairing lies in a fascinating bit of food science. The combination of peppermint and chocolate is so beloved because the cooling sensation from the mint’s menthol provides a refreshing contrast to the rich, deep, and complex flavor of chocolate. This sensory interplay creates a balanced and festive taste experience that is both invigorating and decadent.
Peppermint contains a compound called menthol, which triggers the cold-sensitive receptors in your mouth without actually changing the temperature. When you take a bite, your brain registers a “cool” feeling. This bright, crisp sensation cuts through the rich, fatty, and sweet notes of cacao in the chocolate. The result is a flavor profile that doesn’t feel heavy or overly sweet. It’s this perfect balance that makes peppermint chocolate desserts a nostalgic and satisfying staple of holiday tradition.
11 Stunning Peppermint Chocolate Desserts To Wow Your Guests
Finding a dessert that tastes incredible and looks stunning can feel like searching for a holiday miracle. That’s why we’ve curated this collection of the absolute best peppermint chocolate recipes. These options have been selected and tested for their reliable results and “wow” factor. Whether you need a quick no-bake dessert for a crowd or an elegant centerpiece for your Christmas dinner, you’ll find the perfect recipe right here.
Our top 11 peppermint chocolate desserts include:
* No-Bake Peppermint Chocolate Lasagna
* Flourless Peppermint Chocolate Cake (Gluten-Free)
* Easy Layered Peppermint Bark
* Fudgy Peppermint Mocha Brownies
* Showstopper White Chocolate Peppermint Cheesecake
* Chewy Chocolate Peppermint Crinkle Cookies
* Silky Peppermint Pots de Crème
* Rich Vegan Chocolate Peppermint Truffles
* Creamy No-Fail Peppermint Fudge
* Peppermint Silk Pie with Oreo Crust
* Homemade Dark Chocolate Peppermint Patties
1. No-Bake Peppermint Chocolate Lasagna
Pin this easy, crowd-pleasing dessert for your next holiday party!
This layered chocolate peppermint delight is the ultimate dessert for a crowd. It’s a make-ahead dream that requires zero oven time, combining a crunchy Oreo crust with creamy, tangy layers of peppermint cream cheese and rich chocolate pudding. It’s the perfect stress-free recipe for any holiday gathering.
Ingredients Needed:
- 1 package (36 cookies) Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 container (16 oz) frozen whipped topping, thawed and divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup crushed candy canes or starlight mints
Step-by-Step Directions:
- Prepare the Crust: In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Chill in the freezer for 15 minutes.
- Make the Peppermint Layer: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Beat in the peppermint extract. Gently fold in half (8 oz) of the thawed whipped topping. Spread this layer evenly over the chilled crust.
- Create the Chocolate Layer: In another bowl, whisk together the instant chocolate pudding mixes and the cold milk for 2 minutes, until it begins to thicken. Pour and spread the pudding layer evenly over the peppermint cream cheese layer.
- Top and Chill: Spread the remaining half of the whipped topping over the pudding layer. Sprinkle generously with the crushed candy canes.
- Set the Dessert: Refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set completely before slicing and serving.
- Pro-Tip: For perfectly clean slices, dip a sharp knife in hot water and wipe it dry between each cut. This melts any residue and ensures beautiful layers.
2. Flourless Peppermint Chocolate Cake (Gluten-Free)
Save this decadent gluten-free dessert idea!
For an elegant dessert that caters to guests with gluten sensitivities, this flourless peppermint chocolate cake is a guaranteed showstopper. It’s incredibly dense, fudgy, and rich, with an intense dark chocolate flavor brightened by a hint of peppermint. Topped with a glossy ganache, it’s impressive but surprisingly easy to make.
Ingredients Needed:
- 8 ounces high-quality bittersweet chocolate (60-70% cacao), chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 4 large eggs, room temperature
- 1/2 cup Dutch-process cocoa powder, sifted
- For the Ganache: 4 oz bittersweet chocolate, finely chopped; 1/2 cup heavy cream
Step-by-Step Directions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Melt Chocolate and Butter: In a large heatproof bowl set over a saucepan of simmering water (a double boiler), melt the 8 oz of chopped chocolate and the butter together until smooth. Remove from heat.
- Mix the Batter: Whisk the sugar, salt, and peppermint extract into the melted chocolate mixture. Whisk in the eggs one at a time until fully incorporated. Finally, fold in the sifted cocoa powder until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the edges are set but the center is still slightly soft (a tester should come out with moist crumbs).
- Cool and Make Ganache: Let the cake cool completely in the pan on a wire rack. To make the ganache, place the 4 oz of finely chopped chocolate in a bowl. Heat the heavy cream until it just simmers, then pour it over the chocolate. Let it sit for 5 minutes, then stir gently until smooth and glossy.
- Finish and Serve: Once the cake is cool, remove the sides of the springform pan. Pour the ganache over the top, letting it drip down the sides. Allow the ganache to set for at least 30 minutes before slicing.
- Lesson Learned: This cake is meant to be dense and fudgy, not light and airy. Pulling it from the oven when the center is still a little soft is the key to the perfect texture.
3. Easy Layered Peppermint Bark
Save this simple 4-ingredient recipe for holiday gifting!
Nothing says “holidays” quite like classic peppermint bark. This homemade version is incredibly easy, requiring just four ingredients and no baking. It’s the perfect recipe to make in large batches for gifts, cookie plates, or just for snacking. The contrast of rich dark chocolate, creamy white chocolate, and crunchy candy cane is simply irresistible.
Materials Needed:
- 12 ounces high-quality semi-sweet or dark chocolate, chopped
- 12 ounces high-quality white chocolate, chopped
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes or starlight mints
Step-by-Step Directions:
- Prep Your Pan: Line a baking sheet with parchment paper. This is crucial for easy removal.
- Melt the Dark Chocolate: In a heatproof bowl over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate until smooth. Pour it onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick, with an offset spatula.
- Set the First Layer: Let the dark chocolate layer set until firm. You can speed this up by placing it in the refrigerator for about 15-20 minutes. It should be firm to the touch but not rock hard.
- Melt the White Chocolate: Melt the white chocolate using the same method as the dark chocolate. Once melted and smooth, stir in the peppermint extract.
- Create the Top Layer: Pour the melted white chocolate mixture over the set dark chocolate layer and spread it evenly. Immediately sprinkle the crushed candy canes evenly over the top.
- Chill and Break: Let the bark sit at room temperature for a few hours, or in the refrigerator for about 30 minutes, until completely firm. Once set, lift the parchment paper out of the pan and break the bark into irregular pieces.
- Pro-Tip: For the layers to stick together perfectly, don’t let the dark chocolate layer become completely cold and hard before adding the white chocolate. It should be firm, but still slightly tacky if possible.
4. Fudgy Peppermint Mocha Brownies
Pin this ultimate brownie recipe for your holiday baking!
Take your holiday brownies to the next level with this decadent recipe. A rich, fudgy mocha-infused brownie base is topped with a fluffy peppermint buttercream and finished with a smooth chocolate ganache drizzle. This is the ultimate festive brownie that’s sure to be the star of any dessert table.
Ingredients Needed:
- For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- For the Frosting & Topping:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 2 tablespoons milk or heavy cream
- 4 oz semi-sweet chocolate, for ganache
- 1/4 cup heavy cream, for ganache
- Crushed candy canes, for garnish
Step-by-Step Directions:
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang to lift the brownies out later.
- Make Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, whisking well after each addition. Stir in the flour, cocoa powder, espresso powder, and salt until just combined.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let cool completely in the pan.
- Make Peppermint Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the peppermint extract and 2 tablespoons of milk, beating until light and fluffy. Spread evenly over the cooled brownies.
- Chill: Place the pan in the refrigerator for at least 30 minutes to firm up the frosting.
- Add Ganache: Make a simple ganache by heating 1/4 cup cream until simmering and pouring it over the 4 oz of chopped chocolate. Let sit for 5 minutes, then stir until smooth. Drizzle the slightly cooled ganache over the chilled frosting. Sprinkle with crushed candy canes.
- Final Chill and Cut: Refrigerate for another 30 minutes to set the ganache before lifting the brownies out of the pan and cutting into squares.
- Pro-Tip: The instant espresso powder won’t make the brownies taste like coffee. Instead, it deepens and intensifies the chocolate flavor for an incredibly rich result.
5. Showstopper White Chocolate Peppermint Cheesecake
Pin this stunning cheesecake recipe for your holiday centerpiece!
When you need a true showstopper for your holiday dinner, look no further than this white chocolate peppermint cheesecake. The creamy, dense, and tangy cream cheese filling is flavored with sweet white chocolate and refreshing peppermint, all nestled in a contrasting dark Oreo crust. It’s the ultimate Christmas dessert centerpiece.
Ingredients Needed:
- For the Crust:
- 2 cups chocolate cookie crumbs (from about 24 Oreos)
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 32 oz (four 8-oz packages) full-fat cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 1/2 teaspoons peppermint extract
- 8 ounces high-quality white chocolate, melted and cooled slightly
- 1/2 cup crushed peppermint candies
Step-by-Step Directions:
- Preheat and Prep Pan: Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Combine crust ingredients and press firmly into the bottom of the pan.
- Start the Filling: In a large bowl using a stand mixer with a paddle attachment, beat the room temperature cream cheese on medium speed until completely smooth. Scrape down the sides of the bowl.
- Add Sugar and Eggs: Gradually add the granulated sugar and beat until combined. Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- Finish the Filling: Mix in the sour cream and peppermint extract on low speed. Stir in the melted, cooled white chocolate. Gently fold in the crushed peppermint candies.
- Bake in Water Bath: Pour the filling over the crust. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. This is your water bath.
- Bake and Cool: Bake for 60-75 minutes, until the edges are set but the center has a slight jiggle. Turn the oven off and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove from the oven and water bath, then run a knife around the edge.
- Chill Thoroughly: Cool to room temperature, then refrigerate for at least 6 hours, or ideally overnight, before decorating and serving.
- Lesson Learned: Using room temperature ingredients (especially cream cheese) and not overmixing are the two most important secrets to a crack-free cheesecake. The water bath is non-negotiable for a creamy texture!
Save $4.01Bestseller No. 5
Save this perfect recipe for your holiday cookie exchange!
These chewy chocolate peppermint crinkle cookies are a holiday cookie exchange favorite for a reason. They have a rich, fudgy, brownie-like interior and a beautiful crackled exterior coated in powdered sugar. The deep chocolate flavor gets a festive lift from peppermint extract, making them a must-bake for any cookie platter.
Ingredients Needed:
- 1 cup Dutch-process cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons peppermint extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar, for rolling
Step-by-Step Directions:
- Mix Wet Ingredients: In a large bowl, mix together the cocoa powder, granulated sugar, and vegetable oil. The mixture will be thick. Beat in the eggs one at a time, then stir in the peppermint extract.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the Dough: The dough will be very sticky. Cover the bowl and refrigerate for at least 4 hours, or overnight. This step is essential for the cookies to hold their shape and crinkle properly.
- Preheat and Prep: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Roll and Bake: Scoop the chilled dough into 1-inch balls. Roll each ball generously in the powdered sugar to coat it completely. Place the balls 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes. The cookies will puff up and crinkles will form. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Pro-Tip: Don’t be shy with the powdered sugar! A thick, even coating is what creates the dramatic contrast and beautiful crinkles as the cookies spread in the oven.
7. Silky Peppermint Pots de Crème
Save this ridiculously easy but elegant dessert idea!
For a sophisticated yet surprisingly simple make-ahead dessert, these silky peppermint pots de crème are the perfect choice. They are essentially a baked chocolate custard with an incredibly rich flavor and velvety smooth texture. Serving them in individual ramekins makes any dinner party feel more special and elegant.
Ingredients Needed:
- 6 ounces high-quality bittersweet chocolate (at least 60% cacao), finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 1/2 teaspoon peppermint extract
- Whipped cream and fresh mint, for serving
Step-by-Step Directions:
- Preheat and Prep: Preheat oven to 325°F (163°C). Place 6 small (4-6 oz) ramekins or oven-safe pots in a baking dish. Place the finely chopped chocolate in a medium bowl.
- Heat the Cream: In a saucepan, heat the heavy cream, milk, sugar, and salt over medium heat until it just begins to simmer.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. While whisking constantly, very slowly pour about half of the hot cream mixture into the egg yolks. This is called tempering and prevents the eggs from scrambling.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula (about 3-5 minutes). Do not let it boil.
- Melt the Chocolate: Immediately pour the hot custard through a fine-mesh sieve over the chopped chocolate. Let it sit for 2 minutes, then stir in the peppermint extract and whisk gently until the chocolate is completely melted and the mixture is smooth.
- Bake: Divide the custard evenly among the ramekins. Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake and Chill: Bake for 25-30 minutes, until the edges are set but the centers are still slightly jiggly. Carefully remove from the water bath and let cool. Refrigerate for at least 4 hours, until fully chilled and set. Serve with a dollop of whipped cream.
- Pro-Tip: Straining the custard through a fine-mesh sieve is the secret to a perfectly silky, smooth texture, as it removes any small bits of cooked egg.
8. Rich Vegan Chocolate Peppermint Truffles
Pin this easy vegan and dairy-free dessert for everyone to enjoy!
These rich, decadent chocolate truffles are a dream come true for anyone with dietary restrictions. Made with dairy-free dark chocolate and full-fat coconut cream, they are completely vegan but taste just as luxurious as traditional truffles. They make a beautiful homemade gift or an elegant addition to any party.
Materials Needed:
- 1 can (13.5 oz) full-fat coconut milk or cream, refrigerated overnight
- 12 ounces high-quality dairy-free dark chocolate (70% cacao or higher), finely chopped
- 1 teaspoon peppermint extract
- Pinch of fine sea salt
- Optional coatings: Dutch-process cocoa powder, crushed candy canes, finely chopped nuts, sprinkles
Step-by-Step Directions:
- Prep the Coconut Cream: Open the refrigerated can of coconut milk without shaking it. Scoop out only the thick, solidified cream from the top, leaving the watery part behind. You should have about 3/4 to 1 cup of cream.
- Heat the Cream: Gently heat the coconut cream in a small saucepan over medium-low heat until it is hot and just beginning to simmer around the edges.
- Make the Ganache: Place the finely chopped dairy-free dark chocolate in a heatproof bowl. Pour the hot coconut cream over the chocolate. Let it sit, undisturbed, for 5 minutes to allow the chocolate to melt.
- Stir and Flavor: Add the peppermint extract and sea salt. Stir the mixture gently with a spatula from the center outwards until a smooth, glossy ganache forms.
- Chill Completely: Cover the bowl and refrigerate the ganache for at least 2-3 hours, or until it is firm enough to scoop.
- Roll the Truffles: Use a small cookie scoop or a spoon to portion out the chilled ganache. Roll each portion between your palms to form a ball. If the ganache becomes too soft, return it to the fridge for 15 minutes.
- Coat and Serve: Roll the finished truffles in your desired coatings. Store in an airtight container in the refrigerator.
- Lesson Learned: Using the thick cream from the top of a can of full-fat coconut milk is the key to a rich, firm ganache. Light coconut milk will not work for this recipe.
9. Creamy No-Fail Peppermint Fudge
Save this foolproof fudge recipe—no candy thermometer needed!
If you’ve been intimidated by fudge in the past, this is the recipe for you. This creamy, no-fail peppermint fudge uses marshmallow creme and sweetened condensed milk for a foolproof base that guarantees a smooth, non-grainy texture every time. No candy thermometer required! It’s perfect for holiday gifting.
Ingredients Needed:
- 1 can (14 oz) sweetened condensed milk
- 3 cups (18 oz) high-quality white chocolate chips
- 1/4 cup unsalted butter, cut into pieces
- 1 jar (7 oz) marshmallow creme/fluff
- 1 teaspoon peppermint extract
- Pinch of salt
- Optional: 1/4 cup semi-sweet chocolate chips, melted, for drizzling
- Optional: 1/4 cup crushed candy canes, for topping
Step-by-Step Directions:
- Prep the Pan: Line an 8×8 inch square pan with parchment paper, allowing the edges to overhang for easy removal.
- Combine Ingredients: In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, and butter.
- Melt and Stir: Cook over low heat, stirring constantly, until the chips are completely melted and the mixture is smooth. It is very important to use low heat to prevent scorching.
- Add Flavor: Remove the pan from the heat. Immediately stir in the marshmallow creme, peppermint extract, and salt until everything is well combined and smooth.
- Set the Fudge: Pour the mixture into the prepared pan and spread it into an even layer with a spatula.
- Decorate: If using, drizzle the melted semi-sweet chocolate over the top and use a toothpick to create swirls. Immediately sprinkle with the crushed candy canes.
- Chill: Let the fudge set at room temperature for several hours, or place it in the refrigerator for at least 2-3 hours until firm. Once firm, use the parchment paper overhangs to lift the fudge out of the pan and cut it into small squares.
- Pro-Tip: Work quickly once you remove the fudge from the heat, as it begins to set almost immediately. Have your pan prepped and all ingredients ready to go.
10. Peppermint Silk Pie with an Oreo Crust
Pin this luscious and light pie recipe for your dessert table!
This no-bake pie offers a light, airy, and creamy texture that’s a refreshing contrast to heavier holiday desserts. The filling is a smooth, mousse-like peppermint chocolate that melts in your mouth, all held together by a simple, crunchy Oreo crust. It’s a make-ahead frozen pie that’s both elegant and effortless.
Ingredients Needed:
- For the Crust:
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 2 cups heavy whipping cream, cold
- 8 oz semi-sweet chocolate, finely chopped
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- Optional: 2-3 drops red food coloring for a pink hue
- Whipped cream and chocolate shavings for topping
Step-by-Step Directions:
- Make the Crust: In a food processor, pulse the Oreo cookies into fine crumbs. Add the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the freezer for 20 minutes.
- Melt the Chocolate: Place the finely chopped chocolate in a large, heatproof bowl.
- Heat the Cream: In a saucepan, heat 1/2 cup of the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Whisk until completely smooth, then set aside to cool to room temperature.
- Whip the Cream: In a separate large bowl, use an electric mixer to beat the remaining 1 1/2 cups of cold heavy cream, powdered sugar, and peppermint extract until stiff peaks form.
- Combine: Gently fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it. Then, fold the lightened chocolate mixture back into the remaining whipped cream until just combined and no streaks remain. If using, fold in the food coloring now.
- Fill and Chill: Pour the filling into the chilled Oreo crust and smooth the top. Refrigerate for at least 6 hours, or overnight, until the pie is firm.
- Serve: Garnish with additional whipped cream and chocolate shavings before slicing and serving.
- Pro-Tip: Ensure your heavy cream is very cold before whipping. A chilled bowl and beaters will also help it whip up faster and create more stable peaks for a light, airy filling.
11. Homemade Dark Chocolate Peppermint Patties
Save this classic candy recipe for a fun holiday project!
There’s nothing quite like a homemade version of a classic candy. These dark chocolate peppermint patties feature a smooth, creamy, and intensely minty filling, all enrobed in a thick coating of rich dark chocolate. They are a fun holiday project and make for a perfect, impressive homemade gift.
Materials Needed:
- For the Filling:
- 3 cups powdered sugar, sifted
- 2 tablespoons unsalted butter, softened
- 3 tablespoons light corn syrup
- 2 tablespoons heavy cream or milk
- 1 1/2 teaspoons peppermint extract
- Pinch of salt
- For the Coating:
- 10 ounces high-quality dark chocolate (70% cacao), chopped
- 1 tablespoon coconut oil or vegetable shortening
Step-by-Step Directions:
- Make the Filling: In a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the powdered sugar, corn syrup, cream, peppermint extract, and salt. Mix on low speed until combined, then increase to medium and beat until a thick, stiff dough forms.
- Shape the Patties: Lightly dust a work surface with powdered sugar. Knead the dough briefly until smooth. Roll the dough out to about 1/4 inch thickness. Use a small round cookie cutter (about 1.5 inches) to cut out circles. Place the patties on a parchment-lined baking sheet.
- Chill Firmly: Place the baking sheet in the freezer for at least 30 minutes, until the patties are very firm. This is crucial to prevent them from melting when dipped in the hot chocolate.
- Melt the Chocolate: In a double boiler or a heatproof bowl set over simmering water, melt the chopped dark chocolate and coconut oil together until completely smooth.
- Dip the Patties: Using a fork or dipping tool, dip one frozen patty at a time into the melted chocolate, ensuring it’s fully coated. Lift it out and gently tap the fork on the side of the bowl to let the excess chocolate drip off.
- Set: Place the dipped patty back on the parchment-lined baking sheet. Repeat with the remaining patties. Let them sit at room temperature or in the refrigerator until the chocolate is completely set.
- Lesson Learned: The coconut oil or shortening in the melted chocolate is a secret ingredient that gives the coating a beautiful gloss and a slightly softer bite.
Key Takeaways: Your Quick Guide to Peppermint Chocolate Desserts
- Variety is Key: Peppermint and chocolate shine in every format, from easy No-Bake Lasagna for parties to an elegant Flourless Cake for special diets.
- No-Bake is Your Friend: For stress-free holiday prep, options like Peppermint Bark, Fudge, and Truffles deliver big flavor with minimal effort.
- Technique Matters: Simple steps like chilling dough for Crinkle Cookies or using a water bath for Cheesecake are the secrets to professional-looking results.
- Gifting Made Easy: Recipes like Peppermint Bark, Fudge, and Homemade Patties are perfect for creating beautiful, delicious homemade gifts.
- Don’t Fear the “Wow”: Stunning desserts like the Cheesecake or Pots de Crème are often simpler to make than they appear, especially with clear, step-by-step instructions.
FAQs About peppermint and chocolate dessert recipes
Can I use peppermint oil instead of extract in these recipes?
Yes, but with extreme caution. Peppermint oil is about four times stronger than extract. You should only use a few drops where the recipe calls for a teaspoon of extract. For most home baking, using peppermint extract is highly recommended as it’s much more forgiving and less likely to result in an overpowering, medicinal flavor.
What is the best way to crush candy canes without making a mess?
The best method is to use a zip-top bag and a rolling pin. Place unwrapped candy canes in a heavy-duty zip-top bag, seal it, and wrap the bag in a kitchen towel. This prevents the sharp candy pieces from puncturing the plastic. Then, gently tap or roll over the bag with a rolling pin or meat mallet until you reach your desired texture.
How do I store desserts with a cream cheese or whipped cream layer?
These desserts must be stored in the refrigerator. Keep them in an airtight container or tightly covered with plastic wrap. Most no-bake layered desserts, cheesecakes, and pies with dairy-based fillings will stay fresh for 3-5 days in the fridge.
Why did my chocolate get grainy or “seize” when I melted it?
Your chocolate likely seized due to contact with a small amount of water. Chocolate is oil-based, and when even a tiny drop of water is introduced, it causes the sugar and cocoa particles to clump together, creating a thick, grainy paste. To prevent this, ensure your bowl, spatula, and all utensils are perfectly dry before you begin melting.
Final Thoughts
The festive combination of peppermint and chocolate offers endless possibilities for your holiday baking adventures. With this collection of reliable and stunning recipes, you have everything you need to create delicious memories in the kitchen. The real joy comes from sharing these incredible treats with the people you love.
Which one of these peppermint chocolate desserts are you most excited to try for the holidays? Let me know in the comments below
Last update on 2025-11-12 at 14:44 / Affiliate links / Images from Amazon Product Advertising API
