Chocolate Peppermint Hearts Recipes

CHOCOLATE-AND-PEPPERMINT STARS

Steps:

• Finely grind peppermint candies in a food processor.
• Whisk together flour, cocoa, and 1/8 teaspoon salt in a bowl.
• Beat butter and sugar with a mixer on medium speed until combined, about 3 minutes. Beat in egg, then vanilla, and beat for 1 minute. Reduce speed to low, and gradually beat in flour mixture until combined, about 2 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Roll out dough to a 1/8-inch thickness on a lightly floured surface. Transfer to a baking sheet, and refrigerate until firm, at least 30 minutes.
• Preheat oven to 325 degrees. Cut out star shapes using 2 1/2-, 4 1/2-, and 5-inch cookie cutters. Cut a smaller star from the center of each cookie using cookie cutters that are about 1 inch smaller than the larger cutter used. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm, 12 to 15 minutes.
• Fill the center of each cookie with ground peppermints. Bake until candy melts, about 6 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

CHOCOLATE FILLED PEPPERMINT VALENTINE HEART COOKIES

Steps:

• Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. Divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C).
• To make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
• Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets. Carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling.
• Bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.
• For peppermint drizzle, mix together the confectioners' sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. For chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
• Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes.

CHOCOLATE-PEPPERMINT HEARTS

Steps:

• Stir together confectioners' sugar, corn syrup, 1 tablespoon water, peppermint extract, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners' sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Form into a flat disk, place between two pieces of parchment, and roll out to a 1/4-inch-thick round. Remove top piece of parchment and generously dust with confectioners' sugar. Replace parchment and flip. Remove parchment from other side and generously dust with confectioners' sugar. Stamp out shapes with a 1 1/2-to-2-inch heart-shaped cookie cutter. Transfer cutouts to a parchment-lined baking sheet. Gather scraps, reroll, and stamp out more hearts. Let stand, uncovered, until hard and dry, about 2 hours and up to 1 day.
• Balance one heart on a fork, with tip of heart facing end of tines. Dip into chocolate until fully submerged; lift up and gently shake fork back and forth to remove excess chocolate. Scrape bottom of fork against side of bowl to remove any remaining excess chocolate. Tilt handleof fork upward and allow heart to gently slide onto a parchment-lined baking sheet. Repeat with remaining hearts and chocolate. Let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.

PEPPERMINT CHOCOLATE HEARTS

Steps:

• Mix cream cheese, peppermint essence, maple syrup, food colouring and coconut oil together in a bowl and then set aside
• Melt chocolate using your preferred method
• In a silicone mould (you can use any shape), fill up to a quarter of the way with the melted chocolate, ensuring sides are coated
• Add a dollop of the filling into each chocolate pool
• Fill the moulds the rest of the way with melted chocolate and set in the fridge or freezer

CHOCOLATE-MINT HEARTS

Steps:

• In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well., Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set.

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-BARK HEARTS

Steps:

• Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.
• In 2-cup microwavable measuring cup, microwave candy coating uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through cooking time, until softened. Stir until melted and smooth.
• Spoon or pipe candy coating into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.

TITO'S PEPPERMINT HOT CHOCOLATE

Steps:

• Just add infused Tito's to your favorite hot chocolate mixture.