I’ve discovered the world of homemade chocolates. Who knew it was so easy? Melt up some chocolate and roll something in it. Voila!
That said, it’s been a challenge to come up with combinations I truly love, especially since my sweetie is vegan and so I have been trying to do it without butter, eggs, etc. I made some peanut butter cups which came out pretty good. And various “meh” attempts at non-butter toffee. Beth liked the unsweetened tahini balls, but they were too much for me.
But I finally hit one which is pretty perfect. The peppermint patty.
And it’s so simple. Here is the total list of ingredients:
- 1/2 cup coconut oil
- 1/2 cup powdered sugar
- 2 tsp mint extract
- 3/4 cup chocolate chips (I used 73% dagoba chips)
You barely melt the coconut oil, and to get rid of all the lumps: keep stirring rather than continue heating. Then stir in the powdered sugar and mint extract. If you want it super-minty, or even sweeter I don’t think upping either of those two ingredients will ruin anything (within reason, “reason” being one of those imprecise thing that can-only-be and really-shouldn’t-be left up to the individual).
The next step is personal choice: how much do you let the mixture cool. You see, you form the inside of the patty first. You do this by spooning out the white stuff into little discs on a sheet of parchment paper. If it’s still really worm and liquidy: they’ll be super thin. Which is lovely. If you wait and stir longer, they’ll be thicker. Which is lovely. I tried both and liked both. See?
Then you freeze the white discs. ESPECIALLY if you make them super thin, because the moment you put it in warm chocolate, it’s going to start to soften and liquidize. The freezing will slow this process.
Preparing the chocolate: just barely melt it. You should do it with some sort of double boiler (we use two pots. Heat water in a bigger pot with the smaller pot in it, a vegetable steamer thing in between, with the chocolate in it, inside). It’s important that you keep stirring it, because then you won’t have to heat it up as much to melt it. And the cooler it is, the less it will melt the inner part. Savvy?
Take it off the stove and then just drop one white disc in, flip it over, make sure no white is showing, and then spoon the patty out and put it again on the parchment paper.
In the spirit of the holiday I added jack-o-lantern-like faces by carefully spoon-drizzling the chocolate over the finished patties.
Then put them in the freezer or fridge for a bit to cool. And if you’re lucky, the hosts of the party you attend will tweet things like, “@chris__baldwin btw the vegan peppermint patties are delicious! Can we get the recipe?” And you can link them here.