Description
Indulge in soft, creamy, and pastel-colored peppermint blossoms!
Perfectly molded, glossy, and melt-in-your-mouth—these festive treats will brighten any dessert table.
Ingredients:
2 cups white chocolate chips (high-quality)
3 tbsp coconut oil
1/2 cup sweetened condensed milk
1/2 tsp peppermint extract
1 pinch salt (optional)
Pink gel food coloring
Light green gel food coloring
Red sanding sugar (for flower centers)
Flower-shaped silicone mold
Small piping bags or a spoon
Instructions:
Melt the Base: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20–30 second intervals, stirring each time until smooth and glossy. Stir in sweetened condensed milk, peppermint extract, and salt. Mixture should be silky and pourable. (
5 minutes)
Divide and Tint: Separate the mixture into three bowls: leave one white, tint one pink, and one light green. Mix until colors are evenly pastel. (
2 minutes)
Mold the Blossoms: Place silicone mold on a flat tray. Spoon or pipe the mixture into each cavity, filling to the top. Tap gently to remove air bubbles. Add a tiny pinch of red sanding sugar for the flower centers. (
5 minutes)
Chill: Refrigerate for 30–45 minutes until firm enough to pop out cleanly. Candies should be smooth, glossy, and melt-in-your-mouth soft. (
45 minutes)
Store: Keep in an airtight container in the refrigerator for up to 2 weeks. (
Storage as needed)
Prep Time: 15 minutes | Chilling Time: 45 minutes | Total Time: 1 hour
Kcal: 72 kcal per piece | Servings: 24 blossoms (approx.)
#MeltawayBlossoms #WhiteChocolateTreats #HolidayCandy #FestiveSweets
Step-by-Step Guide
Follow these detailed instructions for perfect peppermint blossoms every time.
- Prepare Your Workspace: Ensure your silicone flower mold is clean, dry, and placed on a stable baking sheet for easy transport to the refrigerator. Gather all ingredients and tools.
- Melt with Care: Combine white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly after each interval. Stop when just a few small lumps remain—the residual heat will melt them as you stir to a perfectly smooth, glossy consistency.
- Combine Wet Ingredients: Once the base is smooth, immediately stir in the sweetened condensed milk, peppermint extract, and optional salt. The mixture should be fluid and silky. If it seizes or becomes grainy, gently re-warm for 10 seconds and stir vigorously.
- Color Division: Divide the mixture evenly among three small bowls. Using gel food coloring (which won’t thin the mixture), tint one bowl a soft pink and another a light green. Leave the third bowl white. Stir each until the color is uniform and pastel.
- Fill Molds Precisely: Using a small spoon or piping bag, carefully fill each flower cavity to the top. Gently tap the entire mold firmly on the counter 2-3 times to release any trapped air bubbles, which ensures a smooth finish.
- Add the Center: Before chilling, sprinkle a tiny pinch of red sanding sugar into the center of each flower. This adds a decorative touch and a slight crunch.
- Chill Thoroughly: Refrigerate for the full 30-45 minutes, or until completely firm to the touch. Do not rush this step, as proper setting is key to a clean release.
- Unmold and Store: Gently flex the silicone mold to pop out each blossom. Immediately place them in a single layer in an airtight container, separating layers with parchment paper.
Serving Suggestions
Arrange these blossoms on a tiered dessert stand for a stunning centerpiece. They pair beautifully with a cup of hot coffee or peppermint tea. For a festive platter, combine them with dark chocolate truffles and shortbread cookies. You can also place individual blossoms in small candy cups as sweet party favors.
How-to Summary
Create meltaway peppermint blossoms by melting white chocolate with coconut oil, blending in condensed milk and peppermint extract, then dividing and tinting the mixture. Spoon into a flower mold, add a sugar center, and chill until firm. The result is a creamy, festive candy perfect for gifting or celebrations.
Frequently Asked Questions
Can I use milk or dark chocolate instead of white chocolate?
White chocolate is essential for the pastel colors and mild flavor base. Milk or dark chocolate will overpower the peppermint and make achieving the soft pastel hues impossible.
My mixture is too thick to pour. What happened?
This usually means the chocolate was overheated or the condensed milk was too cold, causing the fats to seize. To fix it, gently re-warm the entire mixture in 5-second microwave intervals, stirring vigorously until it becomes smooth and pourable again.
Can I make these without a silicone mold?
Silicone is recommended for easy release. If using a rigid plastic mold, ensure it’s very well-greased with a flavorless oil like coconut oil, but the clean pop-out result may not be as reliable.
Why must I use gel food coloring instead of liquid?
Liquid food coloring is water-based and can cause the chocolate mixture to seize or become grainy. Gel coloring is concentrated and oil-compatible, providing vibrant color without altering the texture.
How far in advance can I make these?
They store excellently for up to 2 weeks in the refrigerator. For best texture and flavor, serve them chilled directly from the fridge.
Common Mistakes to Avoid
- Overheating the Chocolate: This is the most common error. Always melt in short bursts and stir well. Burnt or overheated chocolate will become clumpy and unusable.
- Skipping the Tapping Step: Not tapping the mold to release air bubbles will result in blossoms with pitted surfaces and imperfect shapes.
- Using Old Chocolate: White chocolate chips that have been stored for a long time can develop a “bloom” or become stale, affecting the smooth melt and final gloss.
- Warming the Condensed Milk: Adding cold condensed milk to the warm chocolate helps temper it and prevents overheating. Do not warm the milk first.
Conclusion
These Peppermint Meltaway Blossoms are more than just candy; they are an edible craft that brings a touch of elegant whimsy to any occasion. By following the detailed guide and avoiding common pitfalls, you’ll create a stunning, professional-quality treat that is surprisingly simple to make. Their creamy texture and refreshing peppermint flavor are sure to delight guests and make your dessert table unforgettable.