Peppermint Dark Chocolates for Valentine's Day

Valentine's Day calls for something special-something that looks elegant yet doesn't require hours in the kitchen. That's where these Peppermint Dark Chocolates step in. Smooth dark chocolate meets a cool peppermint filling to create melt-in-your-mouth confections that are ideal for a romantic celebration or a delightful indulgence any time of year.

 

 

The Valentine can be you of course, just make a batch and you'll love yourself. Trust me. These babies make any day just a little bit better. Serve them with Ginger Pear Bellinis that look like they've got floating gold flakes in them, and you'll be the Princess or Prince of today.

 

Why you'll love this recipe

 

Classic chocolate treats become instantly festive when infused with refreshing peppermint. These homemade chocolates not only taste luxurious but also make impressive gifts-especially when presented in a charming box or wrapped in decorative packaging.

 

The process is much simpler than you might expect, and tempering the chocolate (if you choose to) adds a glossy finish and professional snap.

 

Whether you're treating yourself or surprising someone special, these peppermint dark chocolates can transform an ordinary day into a sweet occasion.

 

 

Ingredients

 

To make these peppermint dark chocolate pieces you will need

 

• Dark chocolate: Provides a rich, slightly bitter base that contrasts beautifully with the minty filling.
• Powdered sugar: Sweetens and thickens the peppermint filling.
• Peppermint extract: Infuses the filling with a fresh, minty flavor.
• Water: Helps to achieve a smooth, spoonable filling.
• Glucose powder + water: Mixing these helps reduce any grittiness in the filling, creating a smoother texture. Optional.

 

 

Instructions

 

Melt or temper the chocolate

Basic melt: Chop or break the dark chocolate into small pieces. Place in a microwave-safe bowl and microwave in 20-second increments, stirring in between until fully melted. Let cool a little, 5-10 minutes. 

 

Optional tempering:

1. 1. 1. Gently heat about ¾ of the chocolate to a maximum og 131℉ (55℃).
      2. Cool it down to 82℉ (28℃) by stirring in the remaining ¼ of unmelted chocolate.
      3. Bring it back up to around 88℉ (31℃) to maintain that ideal working temperature and glossy finish.

 

Form the chocolate shells: Pour a small amount of melted (or tempered) chocolate into each mold (silicone or any shape you prefer). Using a small spoon, push the chocolate up the sides of the mold to form a thin, even layer.

 

Transfer the molds to the refrigerator for about 20 minutes to set.

 

Make the peppermint filling: In a bowl, combine the powdered sugar and peppermint extract. Stir in 5 tablespoons of water (or as much as needed) until the filling is smooth, thick, and slightly runny.

 

 

For a smoother texture, mix glucose powder with a small amount of water and stir it into the filling.

 

Fill the chocolates: Remove the molds from the fridge. Add a dollop of peppermint filling into each chocolate shell, leaving a little space at the top.

 

Seal the chocolates: Spoon more melted or tempered chocolate on top, leveling it with the edge of the mold. Gently tap the mold on the counter a few times to release air bubbles.

 

Place the mold back in the refrigerator for at least 30 minutes to allow the chocolates to set fully.

 

Substitutions

 

As I've mentioned a few times before, switching up ingredients in a recipe with very few ingredients usually only lead to completely new recipes, but this is what you could do:

 

• Chocolate variety: Use semi-sweet or milk chocolate if you prefer a sweeter taste.
• Extract flavors: Swap the peppermint extract for orange or almond extract to vary the flavor profile.
• Sweeteners: If powdered sugar isn't available, blend granulated sugar to a fine powder, though the texture may differ slightly.

 

 

 

Variations

 

The same goes for variations!

 

• Colorful fillings: Add a drop of food coloring to the peppermint filling for a fun, pastel shade. For inspiration, see the pink peppermint dalgona or the green peppermint cream cheese truffles!
• Decorative drizzle: Once the chocolates are set, drizzle with white chocolate or sprinkle with crushed candy canes for added flair.
• Alcohol-infused: Stir a small amount of liqueur (e.g., crème de menthe or gin) into the filling for an adult-only version. You may need to reduce the amount of water to keep the texture right. 

 

 

Equipment

 

• Microwave-safe bowl or double boiler: For safely melting chocolate.
• Silicone or hard plastic molds: Essential for shaping your chocolates. I absolutely recommend silicone, as it can be difficult to get the chocolates out of hard molds. Yes, speaking from experience. 
• Thermometer (optional): If you plan to temper the chocolate precisely. However, even though you don't want to follow tempering precisely, I still recommend you use it so you know you're in the ballpark.
• Spatula or small spoon: For spreading and leveling the chocolate and filling.

 

Storage

 

Room temperature (tempered): If you've tempered the chocolate properly, you can store the finished chocolates in a cool, dry place for up to 2 weeks.

 

Refrigeration: If not tempered or if your home is warm, keep them in an airtight container in the fridge for up to 2 weeks to avoid melting.

 

Freezing: For longer storage, seal the chocolates tightly and freeze for up to 2 months. Thaw in the fridge to avoid condensation.

 

Expert tips

 

Control consistency: Adjust the amount of water in your filling to achieve your preferred thickness. Thicker is easier to eat and can be easier to make as if you didn't manage to completely fill the mold with chocolate, the filling still won't ooze out.

 

However, a slightly thinner filling feels more elegant and luxurious and is my preferred mouthfeel. 

 

Cool the chocolate slightly: Ensure the melted chocolate isn't too hot before forming shells; excessive heat can melt the sugar in the filling and the cooler (i.e., tempering) it gets the more chance of a hard snappy shell you'll get. 

 

Avoid moisture: Any contact with water droplets can cause chocolate to seize when melting - keep your workspace as dry as possible.

 

Recipe FAQs

Enjoy!

Did you like this recipe? Here are more chocolates I think you would like:

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This recipe was originally published on Feb 13th, 2018, but updated on Dec 26th, 2024 for better photos and content.

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If you wondered if it's the same recipe, yes it is. Here is the old photo for reference: