Peppermint Bark

So, I know that this is my second chocolate peppermint posting this month, but as soon as December comes around that seems like the perfect combination for all sorts of holiday treats. This particular treat piqued my interest for a very special person’s birthday, my Mom. Of course my Mom lives across country from me so we will have to see how it all turns out shipping chocolate across country, but that’s a different story.


This original recipe was for a layer of white chocolate and crushed peppermint candies, followed by a layer of a stiff dark chocolate peppermint ganache and another layer of white chocolate and crushed peppermint candies. For me, that sounded like an awful lot of white chocolate that I’m not too wild about, so I changed the recipe a little bit. Here’s more or less what it was:

Layer 1-Chocolate

2/3 c dark chocolate-I used Ghirardelli and they now have those little discs that aren’t chocolate chips but are good for melting

15 crushed peppermint candies

-In a double boiler melt the chocolate, stirring until it reaches about 110 F with a candy thermometer. Using an offset spatula spread the chocolate into a 12x9 rectangle on a foil lined sheet pan. This will be a pretty thin layer. Sprinkle a layer of crushed peppermint candies over the chocolate. Place sheet pan in fridge to set up for about 15 minutes or so.

Layer 2-Chocolate peppermint ganache

1 c dark chocolate

3 oz heavy cream

¾ tsp peppermint extract

-Melt chocolate and heavy cream in saucepan or double boiler, gently stirring to combine. It may look like it doesn’t want to mix, but it will. You don’t want to incorporate air by whipping so just stir it gently. When the chocolate is melted, remove from heat and stir in the extract. Spread ganache over first layer of chocolate and put in fridge for about a half hour until set.

Layer 3-White chocolate

7 oz white chocolate

15 crushed peppermint candies

-Melt white chocolate, stirring until it reaches 110F. Spread over the ganache layer being careful to not mix the dark chocolate. Sprinkle with remaining peppermint candies and pop in the fridge until set and then cut into pieces.

And that’s it! It’s so nice and creamy and just looks really fancy. It’s a really delicious holiday treat that is so easy to do.

*For shipping I just layered it with wax paper and popped it in a tin. Since its winter I’m not super worried about melting, but if you pack the box with packing peanuts it helps insulate a bit.

Chocolate Peppermint Meringue Torte

After spending 2 days in the kitchen making a huge Thanksgiving dinner for 5, I'm the crazy person who wants to spend another full morning making a fancy torte. That's just the crazy kind of person I am. I first eyed this torte up when my December Bon Appétit arrived in my mailbox. I knew then that I MUST make this cake. It just looked soooo delicious! Unfortunately, I wasn't sure if my husband would be interested in such a dessert. Luckily, our friends Shawn and Lisa invited us over for dinner so I now had the perfect excuse in the event the cake wasn't received as well as I hoped.


I had nothing to worry about though, because this torte was just sooooooo good...chocolaty and pepperminty and a richness but with a light texture from the meringues. My husband said it was the BEST dessert he’s ever had! It starts out the first layer with a peppermint meringue slathered with chocolate buttercream, topped with a chocolate sponge and then repeated. I sprinkled crushed peppermint candies on top for garnish. I did make a small change to the recipe in the chocolate buttercream by using a different recipe for a French meringue chocolate buttercream. The original recipe called for corn syrup, which I didn't have and don't like to use. The French meringue is kind of the same but you make it by boiling sugar and water until it reaches 250 F. While doing that beat your egg whites to about medium peaks. Then when the syrup hits the right temp you have to very carefully pour it in to the bowl while the mixer is still whipping without spilling it on the bowl or whip (it will harden on there...no fun). You continue beating until the meringue is cooled and then add butter and chocolate if necessary. This just gives such a nice glossy sheen to the buttercream and it just looks beautiful!

This is a labor intensive cake, but totally worth it. I made up a little plan before I got started and decided it was best to get the cake part taken care of first then while that was baking/cooling do the meringues which take 2 hours or so to cook. While the meringues cook you can make the peppermint simple syrup and the buttercream. The meringues will also just cool in the oven, after cooking time just turn it off and prop open the oven. I found this plan to work really well for making and serving all in the same day.

Also, the original recipe called for a rectangular shape, which is fine but I have a torte ring mold. I think it helps give it a cleaner look and hold it together while you are layering.

I totally recommend this recipe but make sure you make it for a special occasion or special person because it is a lot of work but totally worth it!