This recipe couldn’t be any easier. Delicious any time of year, the green minty filling makes these a perfect St. Patrick’s Day treat to send to school for the teacher or share with colleagues. They are a perfect finish to your annual corned beef and cabbage supper.
The standard recipe makes approximately 36 patties. I extended the recipe by making my balls 1/3 smaller. They are more waistline conscious this way and come on… they are so cute!
- 1 can sweetened condensed milk
- 5 1/2 cups powdered sugar, sifted
- 1/8 tsp. green gel food coloring (optional)
- 1 tablespoon peppermint extract
- 3 cups 60% Cacao Bittersweet Chips
- 3 tablespoons shortening
- To a large mixing bowl add condensed milk, 2 cups of powdered sugar, green food coloring, and peppermint extract. Mix everything on medium speed until all the ingredients are well incorporated. Slowly add the remaining powdered sugar a 1/2 – full cup at a time. CAREFUL! You want the dough to be stiff but still pliable. Watch your mixture carefully; you may not need all of the sugar.
- Roll 1/2″ balls of dough between the palms of the hands and press each ball down slowly to form a disc. Place your peppermint discs on a wax paper lined cookie sheet or plate and freeze for 20 minutes.
- While the dough is chilling, prepare the chocolate coating. To keep the patties from melting in your hands, you must temper the chocolate. Place the chocolate chips in a double boiler over low heat, stirring frequently. Once the chocolate is smooth, bring it to bubbling and stir in the shortening. Raise the burner to medium heat stirring constantly until the shortening is has melted and is well mixed.
- Remove chilled patties from the freezer. Using a fork, dip the mint discs into the in the chocolate until completely covered. Tap the fork on the side of the bowl to remove any loose/dripping chocolate from the patty before setting it back on the wax paper covered cookie sheet.
- Once all patties are dressed in chocolate, place the sheet into the refrigerator to set. (about 30 minutes) or until the chocolate is firm and does not come off on your fingers.