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This homemade chocolate covered mint patties recipe brings together cool peppermint filling and smooth chocolate for a refreshing treat that is delightful and easy to prepare. These mint patties have a delicate balance of flavors and a satisfying texture that melts in your mouth. Perfect for gifting or enjoying with a cup of tea, they have become a favorite in many households.
I first tried making these during a quiet weekend and was amazed at how quickly they disappeared. The fresh mint flavor paired with chocolate is always a crowd-pleaser in my family.
Ingredients
- Light corn syrup: – provides the perfect sticky sweetness and helps bind the filling if unavailable, a mild honey substitute could be tried though it changes the texture
- Butter softened: – adds richness and smoothness to the filling use unsalted and quality French butter for best flavor
- Mint extract: – delivers the essential minty kick choose a pure mint extract to avoid artificial taste
- Salt: – balances sweetness and enhances the mint flavor slightly
- Green food coloring: – purely for visual appeal start with a couple of drops and adjust to your preferred hue, preferably natural coloring if desired
- Powdered sugar: – used to thicken and sweeten the filling evenly sift it before use for smooth texture
- Chocolate candy coating (like CandiQuik): – melts easily into a shiny, crisp shell alternatively, couverture chocolate can be melted with a bit of cocoa butter for gloss and snap
Instructions
- S’abonner aux arômes:
- Combine light corn syrup, softened butter, mint extract, salt, and green food coloring in a mediumsized bowl. Stir continuously until all ingredients are blended into a smooth mixture with even color distribution. This ensures the filling will be creamy and flavorful.
- Ajouter le sucre glace progressivement:
- Gradually add one cup of powdered sugar at a time while stirring. Keep mixing until the dough becomes too stiff to stir with a spoon or spatula. This gradual approach helps avoid lumps and creates a consistent dough base.
- Pétrir à la main:
- Transfer the dough onto a clean surface or keep it in the bowl and add more powdered sugar as you knead by hand. Continue until the dough no longer sticks to your fingers and has a smooth pliability. This step is crucial for easy shaping.
- Former les galettes:
- Roll portions of dough into 1inch balls and arrange them on baking sheets lined with wax paper. Flatten each ball gently using the bottom of a flat cup or your hand to form uniform patties. This process helps the chocolates set evenly.
- Refrigérer les galettes:
- Cover the shaped patties with another sheet of wax paper and refrigerate for 60 to 90 minutes until firm. Chilling strengthens the patties’ structure, making them easier to coat with chocolate.
- Faire fondre le chocolat:
- Melt the chocolate candy coating carefully according to package instructions, usually in short bursts in the microwave or over a double boiler. Smooth melted chocolate is essential for an even and shiny coating.
- Enrober les galettes:
- Use a fork to dip each mint patty into the melted chocolate. Tap off excess chocolate gently to avoid clumps. Place the coated patties back onto the wax paper. Repeat for all patties to ensure every one is fully covered.
- Laisser durcir le chocolat:
- Allow the chocolates to set at room temperature until the coating is firm and glossy. If preferred, store in an airtight container or freeze in single layers separated by wax paper to maintain freshness.
My favorite ingredient is the mint extract. It always brings a fresh vibrancy that wakes up the chocolate, creating a perfect harmony. I remember making these with my children during the holidays and how the house filled with the aroma of mint and chocolate. It became a cherished family tradition.
Conseils pour le stockage
Store patties in an airtight container at room temperature for up to two weeks. For longer storage, freeze in single layers with wax paper between layers to avoid sticking. Thaw at room temperature before serving.
Substitutions d’ingrédients
If light corn syrup is hard to find, you can substitute with a mild honey or glucose syrup but expect slightly different texture. For chocolate coating, high-quality dark or milk chocolate bars can work if melted carefully with a small amount of butter or vegetable oil.
Suggestions de service
These mint patties pair beautifully with herbal teas or black coffee. They also make charming edible gifts when wrapped individually in decorative foil or cellophane.
Many friends told me these were better than store-bought versions. The homemade freshness makes all the difference, especially on chilly evenings.
Common Recipe Questions
- → Comment obtenir une farce parfaitement verte ?
Ajoutez quelques gouttes de colorant vert jusqu’à la teinte désirée lors du mélange des ingrédients de la farce.
- → Peut-on remplacer le sirop de maïs léger ?
Le sirop de maïs léger assure la douceur et la texture collante mais il peut être substitué par du miel fluide pour un goût légèrement différent.
- → Quelle est la meilleure méthode pour enrober les pâtés ?
Utilisez une fourchette pour tremper chaque pâte dans le chocolat fondu puis égouttez l’excès avant de déposer sur une surface antiadhésive.
- → Combien de temps faut-il réfrigérer avant l’enrobage ?
Entre 60 et 90 minutes afin que la farce soit bien ferme et facile à manipuler.
- → Comment conserver ces douceurs ?
Placez-les dans un contenant hermétique ou congelez-les en couches séparées par du papier ciré pour préserver fraîcheur et texture.