recipes
25 August 2024
hot chocolate peppermint fudge cookies
Servings: 14
Prep Time: 10 min
Cook Time: 12 min
Total Time: 22 min
Ingredients:
- 1 ¼ cup All Purpose Flour
- 1 tsp. Baking Powder
- ½ tsp. Fine Sea Salt
- 1 tsp. Espresso Powder (Optional)
- 2 cups Tony's Chocolonely Candy Cane Dark Chocolate, roughly chopped
- 3 tbsp. Unsalted Butter
- 2 tsp. Vanilla Extract
- 1 tsp. Peppermint Extract
- ¼ cup Granulated Cane Sugar
- ½ cup Light Brown Sugar, packed
- 2 large Eggs
- 1/3 cup Crushed Peppermint
Instructions:
- Finely chop either milk or dark chocolate.
- Add the chocolate to a bowl and heat for 30 seconds in the microwave.
- Stir the chocolate to move chocolate on the rim towards the center.
- Heat again for 15 seconds, then stir again. Repeat the 15-second heating process until the chocolate is almost, but not fully, melted. Keep the chocolate from heating above 90F.
- Paint a thin layer of the melted chocolate into silicone molds, then refrigerate for 5 minutes.
- Paint a second layer of melted chocolate over the first, paying close attention to the rim of the sphere. Refrigerate for 5 more minutes.
- Once firm, take your chocolate out of the molds. Fill with 2-3 small chunks of chocolate and mini marshmallows.
- Pipe a very thin layer of melted chocolate around the rim, then attach the second sphere on top, pressing down gently to seal.
- Wipe away any excess chocolate or roll in some sprinkles for a little pizzazz!