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Directions for: Chocolate Peppermint Cups

Ingredients

Crust

¼ cup unsweetened coconut

¼ cup sugar

¾ cup all purpose flour

½ cup chocolate cookie crumbs

¼ cup cocoa powder, sifted

¼ tsp fine salt

½ cup unsalted butter, cut into pieces and chilled

3 large egg yolks

1 tsp vanilla extract

Filling

2 egg whites

3 cup icing sugar, sifted

1 tsp peppermint extract

Directions

Crust

1. For the crusts, preheat oven to 350 degrees F.

2. Pulse coconut, sugar, flour, cookie crumbs, cocoa and salt in a food processor (just to grind the coconut a bit). Add butter and pulse until crumbly. Add yolks and vanilla and pulse until dough just starts to come together.

3. Spoon a tablespoonful of dough into each cup of an ungreased mini-muffin tin. Press dough firmly to pack and bake for 15 minutes. Allow to cool while preparing filling.

Filling

1. Beat egg whites until foamy, then slowly add in 2 ½ cups icing sugar on low speed. Add peppermint extract and increase speed to high. Beat for 3 minutes, until filling has body, but is still soft. Adjust with additional icing sugar, if needed.

2. Spoon or pipe a tablespoonful of filling into cooled shells and let set in an airtight container for at least 2 hours before serving.

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