Description
A delightful and creamy candy that combines white chocolate and festive peppermint for a perfect Christmas treat.
Ingredients
Scale
- 2 cups white chocolate melting wafers or almond bark
- 2 cups pastel pink and pastel green candy melts
- 1–2 teaspoons peppermint extract (optional, to taste)
- Red sanding sugar or finely crushed red sprinkles
- Optional: 1 drop red oil-based coloring mixed with a bit of melted white chocolate (for splatter design)
Instructions
- Prepare the molds: Make sure silicone flower molds are clean and dry. Add a pinch of red sanding sugar to some cavities for speckled bottoms. ⏱️ Duration: 2 minutes
- Melt the white chocolate: Microwave in 20–30 second intervals until smooth. Stir in ½ teaspoon peppermint extract if desired. ⏱️ Duration: 2 minutes
- Melt the pink and green coatings: Melt each color in separate bowls, adding a tiny drop of extract if you want consistent flavor. ⏱️ Duration: 3 minutes
- Fill the molds: Spoon or pipe chocolate into each mold. Tap gently to remove air bubbles and smooth the tops. ⏱️ Duration: 3 minutes
- Add speckles (optional): Lightly dust tops with fine red sprinkles or flick colored chocolate for a splatter effect. ⏱️ Duration: 1 minute
- Chill: Refrigerate 15–20 minutes until completely set. ⏱️ Duration: 20 minutes
- Unmold: Gently pop each blossom out of the silicone mold — they should come out glossy and perfect. ⏱️ Duration: 1 minute
Notes
- Make sure to use high-quality chocolate for the best flavor.
- Experiment with different colors and sprinkles for various occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Confectionery
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 blossom
- Calories: 80
- Sugar: 8g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg