Chocolate Peppermints (York)

These two-bite candies riff on the classic York peppermint patty, with a creamy mint center and a pool of chocolate on top. The mint base could not be simpler: powdered sugar beaten into cream cheese with a hit of peppermint extract, which firms into a smooth, fondant-like dough.

Go easy on that peppermint extract. It is potent, and a little gives bright, cool mint flavor while too much tips into toothpaste territory. Roll the dough into small balls, press a little well into each, and chill them for a few hours. That firming step is essential, since soft centers will not hold the chocolate or keep their shape.

Once firm, pipe melted chocolate into each well using a piping bag or a snipped freezer bag for clean results. Let the chocolate set, then keep them refrigerated in an airtight container, since the cream cheese base needs to stay cold.

Kitchen Tips

• Use peppermint extract sparingly. A little gives bright mint flavor, while too much tastes medicinal.
• Chill the mint balls until firm before filling so they hold their shape and the wells do not collapse.
• Keep them refrigerated in an airtight container, since the cream cheese base is perishable.

Variations

• Dip the whole chilled mint balls in chocolate instead of filling them.
• Use dark, milk, or white chocolate, or a drizzle of contrasting chocolate on top.
• Add a tiny drop of green food coloring to the mint for a festive look.