I’m sure you all have many a nostalgic childhood memory of York Peppermint Patties (who doesn’t?). Maybe your grandmother always had peppermint patties on hand or there was one of these cardboard dispensers at one of your favorite restaurants. My favorite burrito cart–Pedro & Vinny’s–hands out peppermint patties to soothe the palette post-over-indulgence in the spice of their famous goose & spicy cilantro sauces, and this simple & satisfying after-meal sweet helped rekindle my love for these shiny silver treats & I encountered the homemade inside-out version at a friend’s Thanksgiving party. Assembly is slightly time-consuming, but preparing the components of these PepPats couldn’t be simpler!
1/2 a stick of softened cream cheese
2 tbl butter
1 lb box of powdered sugar
2 tbl peppermint extract
6 oz semi-sweet chocolate
1/2 cup half & half
Start by creaming together your cream cheese & butter, then gradually begin adding your powdered sugar. Add the peppermint extract and take a taste to make sure the minty-ness suits your tastebuds. Chill your creamy patty mixture. Then, make your ganache. Chop, chop, chop your chocolate and heat your half & half in the microwave. Dump your chopped chocolate into the hot milk and stir, stir, stir like crazy. Your mix will be pretty thick, but I recommend chilling for at least 30 minutes in the fridge or 15 minutes in the icebox.
Once both have had an opportunity to chill, start rolling & piping. Take a small spoon and scoop tiny balls, roll them between your palms (you may want to lightly grease your hands with a neutral oil). I rolled ~6 at a time and then piped the chocolate ganache on top. You could of course use a real piping bag, but these HungryTexans prefer Ziplocs. Put your ganache in the bag, snip the tip, and start piping. Just a dollop of chocolate on each patty! Voila, inside-out peppermint patties.
I recommend keeping these PepPatts chilly. These treats will make everyone from coworkers to mingling singles smile.
Put some “pepp” in your step!