When I'm jonesing for chocolate and my only options come from a cornerstore candy display, I immediately search out the York Peppermint Patties. At 140 calories and 2.5 grams of fat per pop, they're a good bit lighter than almost any other commercially available chocolate bar. Plus, they're delicious and make your breath smell way better than a Snickers.
Last year, I learned from The Kitchn that you can make the minty pucks at home, using real ingredients and your refrigerator. They taste cooler and fresher than the store-bought candy, and if executed correctly, will impress the pants off your Christmas guests.
One step omitted from The Kitchn's version, but which I believe to be key, is allowing the chocolate mixture to cool to room temperature before dipping. I had big melting problems the first time I tried the recipe, making it incredibly messy. Eliminating the extra heat eliminates this problem.
Beyond that, I've made Peppermint Patties with dark and bittersweet chocolate. While both are delicious, I prefer dark.
You should know there's about a third of the chocolate mixture left after the dipping phase, too. I believe that puts each patty around 100 calories and 5 grams of fat per serving, stretching the boundaries of light food. But December means the holidays and Cookie Month on Serious Eats, so go with me here. At the very least, your breath will rule. At the very most, they're a Christmas miracle.
Adapted from The Kitchn.
- 2 cups powdered sugar
- 1.5 tablespoons unsalted butter, softened
- 2 teaspoons peppermint extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 8 ounces dark or bittersweet chocolate chips
- 1 tablespoon vegetable shortening
With a blender or stand mixer fitted with the paddle attachment, cream the sugar, butter, extracts, and heavy cream on low. (Note: if using the stand mixer, it's important to add the ingredients in that order. Otherwise the mixture becomes concrete on the bottom and crumbs on the top.) Once ingredients are combined, turn mixer to medium speed and beat for another minute or two. The end result should be smooth and adhere very well, almost like a paste. It shouldn't be lumpy or powdery.
Line a large cookie sheet with wax paper. Using a teaspoon or your hands, roll mixture into small balls (about 1-inch or so). Place on cookie sheet and flatten each one into a patty. Once all are made, place in fridge for 20 minutes.
While patties are chilling, melt chocolate and shortening together in a microwave, with a double boiler, or using a metal bowl placed over a pot of simmering water. Thenm let mixture cool to room temperature. (Note: don't place it in the fridge, though. You don't want it to harden prematurely.)
When 20 minutes are up, remove patties from fridge. Using two forks, dunk them one by one into chocolate mixture and roll around until totally coated. Remove and place back on wax paper. When all are finished, place the cookie sheet in the fridge and leave for a few hours, until chocolate hardens.
Eat. Store leftovers in the fridge, sealed in a container and separated by wax paper.