Best 9 Peppermint Chocolate Bonbons Recipes

5-INGREDIENT PEPPERMINT CHOCOLATE TRUFFLES

Steps:

• In a small saucepan over low heat, heat the cream just until it comes to a boil. Then immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.
• Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
• Right before dipping, pour the melted chocolate into a liquid measuring cup.
• Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
• Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.
• Allow truffles to sit at room temperature until set, about 1 hour.

PEPPERMINT BONBONS

Steps:

• In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
• In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT CHOCOLATE BONBONS

Steps:

• Tips: To shape the candies into uniform balls, use a #70 or smaller ice cream or sherbet scoop. For an interesting effect, roll the shaped, chilled candies in cocoa before serving.
• Mix chocolate chips, butter and cream in a heavy saucepan.
• Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat.
• Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract.
• Cover and chill about 1 or 2 hours until mixture is thick enough to shape or drop into small candy cups.
• Divide the mixture into 24 portions.
• Drop into paper bonbon cups or first roll into small balls before placing into cups.

CHOCOLATE PEPPERMINT THUMBPRINTS

Steps:

• Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
• Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and roll each into remaining 1/3 cup (67g) granulated sugar. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven- see my photos. No worries there!)
• Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer (or up to 4 days in the refrigerator). Cover them if chilling for longer than 3 hours.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart. This recipe yields about 30 cookies, so you'll have a 3rd batch with only a few cookies on the sheet.
• Bake for 12-14 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies.
• Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling with ganache.
• Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the peppermint extract. Taste and add another drop if desired. (It's potent so don't go overboard!) Allow to cool for at least 10 minutes before spooning into cookies.
• Spoon 1/2 - 1 teaspoon of ganache into each indentation. I fit about 3/4 teaspoon into each. Sprinkle ganache with crushed candy canes. Ganache will thicken inside the cookies and set on the tops after a few hours, but will still be creamy when you bite into the cookies.
• Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
• Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
• Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
• Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
• In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
• Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
• Let squares sit at room temperature until chocolate is set, at least 1 hour.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT BON BON COOKIES

Steps:

• Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.
• Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
• Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
• Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
• Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

PEPPERMINT BON BON

Steps:

• Spread a graham cracker crust in the bottom of a 9x13 pan.
• Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
• Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.