12 ounces semi-sweet chocolate , chopped (or use chocolate chips) (340 grams)
2 large eggs
½ cup unsalted butter (113 grams)
1 ½ cup powdered sugar , sifted (155 grams)
1 ½ teaspoon peppermint extract


1.Line a 8 x 8 inch square baking dish with parchment paper or greased foil, shiny side down.
2.In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and creamy, about 3 minutes, scraping down the bowl as necessary.
3.Put the chocolate in a heat proof bowl and set it over a small saucepan of simmering water. Stir occasionally as the chocolate melts. When it is smooth, add the eggs and beat the mixture with a hand held mixer while still over the simmering water. Continue beating until mixture is heated through and smooth, about 5 minutes (see Note).
4.Add the chocolate mixture to the butter and powdered sugar mixture and mix until smooth. Mix in the peppermint extract. Pour the fudge into the prepared dish and use a spatula to spread it evenly. Chill in the fridge for a few hours or overnight.
5.Slice into small squares, using a warm damp cloth to clean the knife in between slices for a cleaner cut. Store the mints in and air tight container either in the fridge or in a dry place away from heat.
6.Note: For safest results, use a thermometer and cook mixture to 165°F. You can also use pasteurized eggs if desired.

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