While in Portland last month, we went to the Portland State University Saturday farmer’s market. One of the first stands we stopped at was run by a woman and her daughter from Seely Family Farm. Third generation mint farmers, they sold mint oil, mint teas, peppermint-shea butter soap and the loveliest peppermint patties I’ve ever seen. Unlike most traditional enrobed patties, theirs were two thin wafers of dark chocolate with a creamy fondant filling. We bought a stack of 4 and saved them until we got home to taste so as to prolong our trip a bit. Today, I tried to recreate them…while they had great taste and texture, the chocolate wafers melt quicky between your fingers so next time I think I’ll make them smaller so they can be popped like a Jr. Mint.
Chocolate wafers: makes about 2 dozen 1″ diameter patties
- 2 oz extra bittersweet chocolate (70% cacao)
- 1 oz semi-sweet chocolate
- 1 1/2 cup powdered sugar
- 1 Tbsp softened butter
- 1 tsp peppermint extract
- 1 egg white
Place chocolate pieces into a small glass bowl over and allow to slowly melt over a sauce pan of very hot water. Stir occasionally until melted. Place teaspoonfuls on waxed paper spreading with back of spoon into even sized disks, 1″ diameter will make them bite sized. Allow to harden.
While chocolate hardens, mix powdered sugar, butter, extract and egg white with a hand mixer until smooth.
When chocolate disks have hardened spread spoonfuls of fondant over half of the disks. Using a butter knife, gently loosen the remainder of the disks from the waxed paper and top each of the frosted disks. Loosen the finished peppermint patties from the waxed paper and voila – they are ready to enjoy.