Once all the patties are shaped, I freeze them for at least 20 minutes. This part is essential. I’ve tried dipping them without chilling first, and they completely fell apart in the warm chocolate—peppermint filling everywhere. Chilling firms them enough to handle the chocolate coating without melting or cracking. They should be cold and firm, not rock-hard, when you start dipping.
To melt the chocolate, I use a microwave-safe bowl and heat it in 20-second intervals, stirring between each round. Sometimes I stir in a little coconut oil because it makes the chocolate smoother and easier to dip. Then I take each chilled peppermint round and dip it into the chocolate with a fork, letting the excess drip off before placing it back on the parchment. The contrast of the cold peppermint center and warm chocolate always creates the prettiest glossy finish. Once they’re all dipped, I chill them again to let the chocolate set perfectly.
Pro Tips for Best Results
One of the most important things I’ve learned while making peppermint patties is that the filling consistency matters more than almost anything else. If the mixture is too sticky, it won’t shape well and will be a nightmare during dipping. If it’s too dry, the patties will crack. I learned to add the powdered sugar gradually and stop as soon as the texture resembles soft dough that doesn’t cling to my hands.
Another tip is to use peppermint extract, not mint extract. Mint extract often contains spearmint, which has a completely different flavor profile—almost toothpaste-like. Peppermint has that bright, cooling flavor you want. I made the mistake once of grabbing mint extract by accident, and the whole batch tasted wrong. Now I double-check the bottle every time.
When dipping in chocolate, temperature control is huge. If your chocolate is too hot, it will melt the cold peppermint centers and make a mess. If it cools too much, it becomes thick and clumpy. I keep a warm towel under the bowl or give it short reheats to maintain smoothness. With practice, you’ll find the perfect temperature range where dipping is effortless.
Finally, always chill the patties before dipping. I know it’s tempting to rush ahead—trust me, I’ve tried. But when the filling isn’t firm, it dissolves in the chocolate and becomes impossible to coat. Freezing gives you sharp, beautiful patties with smooth chocolate shells every time.
Common Mistakes to Avoid
One of the biggest mistakes I made when first learning this recipe was adding all the powdered sugar at once. The mixture became grainy and dry, and no amount of kneading brought it back. Always add powdered sugar gradually, watching the texture and stopping when the mixture forms a smooth dough. It’s easier to add a bit more than to fix a dry filling.
Another common mistake is skipping the chilling step. If the patties aren’t cold enough, the chocolate will grab onto them too quickly or cause the soft centers to melt. I tried dipping a warm patty once, and it completely disintegrated the moment it hit the chocolate. Don’t skip or shorten the freezing time—you’ll save yourself so much frustration.(See the next page below to continue…)