YIELD: 30 CANDIES
This candy takes the classic peppermint patty one step further and infuses it with an extra-intense chocolate flavor. If you cannot locate the dark cocoa powder, regular cocoa powder will work well. You can use an equal amount of Sweet Cashew Cream in place of the vegan cream cheese for a soy-free version.
Directions
In a large mixing bowl (an electric mixer works best), combine the confectioner’s sugar, cocoa powder, cream cheese, salt, and peppermint extract until very smooth.
Divide into two equal disks and wrap in waxed paper.
Chill in the refrigerator for at least 1 hour, or for 10 to 15 minutes in the freezer.
Place one disk of chocolate dough between two sheets of parchment and roll until about ¼ inch thick.
Use a 1½-inch round cookie cutter to cut out circles.
Place circles of dough back into the fridge and let chill while you melt the chocolate.
Over a double boiler on medium-low heat, melt the chocolate until shiny and smooth, or temper according to directions on tempering.
Coat the disks of chilled dough by painting on the chocolate with a pastry brush.
Gently place onto a waxed paper-lined wire rack to cool.
Let set until chocolate is firm.
Store in refrigerator in an airtight container for up to 1 month.
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Ingredients
2 cups confectioners sugar
¼ cup dark cocoa powder
¼ cup + 2 tablespoons non dairy cream cheese
½ teaspoon sea salt
1 teaspoon peppermint extract
2 cups non dairy semi-sweet chocolate
