30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Peppermint Fudge
Peppermint Fudge
Peppermint Fudge
⏱1h 30m
👥Approximately 16 pieces
🔥220 cal
Hard
🍽️French
This sophisticated fudge utilizes high-quality Valrhona chocolate, homemade peppermint crème fraîche, and a tempered chocolate drizzle for a truly decadent experience. It requires more technique but delivers a superior flavor and texture.
This sophisticated fudge utilizes high-quality Valrhona chocolate, homemade peppermint crème fraîche, and a tempered chocolate drizzle for a truly decadent experience. It requires more technique but delivers a superior flavor and texture.
Make Peppermint Crème Fraîche: Combine Heavy Cream and Buttermilk in a jar. Let sit at room temperature for 24-48 hours, or until thickened. Stir in Peppermint Extract.
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a heatproof bowl set over a simmering pot of water (double boiler), combine Valrhona White Chocolate, Heavy Cream, Glucose Syrup, and Sea Salt. Stir constantly until melted and smooth.
Remove from heat and gently fold in Peppermint Crème Fraîche. Pour into the prepared pan and spread evenly. Refrigerate for at least 4 hours, or overnight.
Temper Dark Chocolate: Melt Dark Chocolate to 115°F (46°C). Add 1/3 of the remaining chocolate and stir until melted. Repeat with the remaining chocolate, bringing the temperature to 88-90°F (31-32°C).
Drizzle the tempered Dark Chocolate over the fudge. Sprinkle with Crushed Candy Canes. Let set completely before cutting into squares.
Ingredients
16
1 cup237 mLHeavy Cream
1/4 cup60 mLButtermilk
1/2 teaspoon2.5 mLPeppermint Extract
10 ounces283 gValrhona White Chocolate, chopped
1/2 cup120 mLHeavy Cream
2 tablespoons30 mLGlucose Syrup
Pinch1 gSea Salt
4 ounces113 gValrhona Dark Chocolate, chopped
1/4 cup60 gCrushed Candy Canes
Equipment
8x8 inch baking pan
Parchment paper
Double boiler
Candy thermometer
Heatproof bowl
Instructions
Make Peppermint Crème Fraîche: Combine Heavy Cream and Buttermilk in a jar. Let sit at room temperature for 24-48 hours, or until thickened. Stir in Peppermint Extract.
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a heatproof bowl set over a simmering pot of water (double boiler), combine Valrhona White Chocolate, Heavy Cream, Glucose Syrup, and Sea Salt. Stir constantly until melted and smooth.
Remove from heat and gently fold in Peppermint Crème Fraîche. Pour into the prepared pan and spread evenly. Refrigerate for at least 4 hours, or overnight.
Temper Dark Chocolate: Melt Dark Chocolate to 115°F (46°C). Add 1/3 of the remaining chocolate and stir until melted. Repeat with the remaining chocolate, bringing the temperature to 88-90°F (31-32°C).
Drizzle the tempered Dark Chocolate over the fudge. Sprinkle with Crushed Candy Canes. Let set completely before cutting into squares.
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