If you don't want to take the time to make the chocolate ganache filling, you can simply spoon some plain melted chocolate into the peppermint candies, or press a chocolate kiss into the center instead.
Yield: about 4 dozen candies
Ingredients:
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 ounce butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1 pound powdered sugar, sifted (about 4 cups)
- 1 teaspoon peppermint extract
Preparation:
1. First, make the chocolate ganache filling. Place the chopped chocolate in a medium bowl, and pour the heavy cream into a small saucepan.
2. Heat the cream over medium heat until it just reaches a boil. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. After a minute, whisk the cream and the chocolate together and stir until the chocolate is shiny and smooth.
3. Press a layer of cling wrap on top of the ganache and refrigerate it until it is cool enough to pipe, but not rock-hard. It should have the texture of peanut butter. Depending on your refrigerator this could take anywhere from 45-90 minutes.
4. Place the softened butter and cream cheese in the bowl of a stand mixer. Beat them together on medium speed until smooth and creamy. Alternately, you can use a hand mixer and beat them together in a large bowl.
5. Add the sifted powdered sugar to the mixing bowl and mix everything together on low speed. Once the sugar is incorporated into the butter and cream cheese, turn the mixer to medium speed and beat until you have a smooth, supple dough. Add the peppermint extract and continue to beat until it's well-incorporated in the candy.
6. Use a small candy scoop or a teaspoon to form small balls of peppermint candy. Roll them between your hands to make them round, then place them on a baking sheet lined with foil or parchment paper.
7. Make about 6 balls at a time, then use your thumb to press an indentation in the center, forming a disc shape with a well in the middle. (If you form the candy into balls all at once, they will get dry on the outside and have small cracks when you press them into discs. They will still taste good, but won't look as appetizing.) Continue until all of the candy has been rolled and shaped.
8. Spoon the chocolate ganache into a piping bag fitted with a round 1/2-inch tip. Alternately, place it in a large plastic zip-top bag, and cut a hole in one corner to use as a makeshift piping bag. Pipe a "kiss" of chocolate into the center of each disc and repeat until all of the peppermint creams are filled.
9. Refrigerate the candy until the chocolate filling is firm and set, about 45 minutes. Store Inside-Out Peppermint Patties in an airtight container in the refrigerator for up to two weeks. They will get soft at warm room temperature, so keep them chilled until shortly before serving time.
