STREAMING NOW: The Delicious Miss Dahl
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Candy Making Basics by Evelyn Howe Fryatt”
READY IN:
55mins
SERVES:
12
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

  • 4 ounces semisweet chocolate, flavored coatings
  • 4 ounces milk chocolate
  • 1 teaspoon peppermint extract
  • 13 cup unsalted butter
  • 12 cup ground peppermint candy cane
  • 1 lb dark chocolate, flavored coatings for dipping

Directions

  1. line a cookie sheet with wax paper. set aside.
  2. melt semi sweet chocolate flavored coatings and milk chocolate in a double boiler.
  3. Add peppermint extract and stir well.
  4. With an electric mixer on HIGH, beat butter into the warm chocolate until light and fluffy.
  5. Fold in ground peppermint candy cane. Chill until mix is firm 1-3 hours.
  6. Using a melon scoop make 1 inch balls and place on the prepare pan. Cover with plastic wrap and freeze until firm.
  7. Using a dipping spoon, dip frozen balls in melted dark chocolate flavored coverings.
  8. Sprinkle with crushed peppernint.
  9. Store in the refrigerator in a covered container up to 1 month or in a freezer for 3 months.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: