‘Tis the season for all things peppermint, including these Chocolate Mint Creams! Take your taste buds on a trip to winter wonderland with this crisp, crave-worthy combination of peppermint cream, crunchy candy cane pieces, and delicious Fair Trade Certified 72% cocoa dark chocolate with peppermint crunch! Only six ingredients, this naturally gluten-free treat keeps things simple. Not to mention these Chocolate Mint Creams can easily be made vegan!
*Makes around 15 chocolates, depending on the size of chocolate mold or cupcake liners
Ingredients:
1 1/2 bars of chocolate, chopped into small pieces (Endangered Species Peppermint Crunch + Dark Chocolate)
1 1/2 cups powdered sugar
1 T. milk (slightly warm)
1 T. agave
2 t. coconut oil (slightly warm)
1/2 t. peppermint extract
Directions:
In a medium sized bowl, whisk together the liquid ingredients.
Add powdered sugar into liquid ingredients. Stir together until smooth. Chill in the fridge for 30 minutes.
Once cream filling is done chilling, scoop it out into 1 tsp. size balls. Flatten balls slightly to make a disc that will fit into your mold, leaving a little bit of space around the edges. Place discs on parchment paper and let chill again in the fridge for 15-30 minutes.
Next, melt the chopped chocolate in a small bowl in the microwave in 15 second increments, being sure to stir well between each increment. Repeat until the chocolate is just melted.
Scoop melted chocolate into your mold or liners. Use just enough to cover the bottom of your mold or liners, you want a nice thin layer.
Place a mint cream disc in the center of each mold.
Cover each with a thin layer of melted chocolate. Be sure to let chocolate run down the sides to seal in cream.
Decorate with crushed candy cane pieces, cacao nibs, or sprinkles as desired.
Finally, let set in the fridge until chocolate is solid, around 45 minutes. Store in an air-tight container.
Notes:
This recipe works with a silicone mold, mini muffin pan (with liners), or regular muffin pan (with liners) filling only about ⅓ of the way. Any shape or size will work. Simply adjust how much you fill each mold to create the size you want.
The chocolates in these photos are 1.5” across and 0.5” tall. For a 1.5” mold I used around 1/2 tsp. for each of the top and bottom layers of melted chocolate.
Once you have finished assembly, you can gently tap your pan or mold on the countertop to encourage the chocolate to flatten and smooth out the tops.
1.5 bars of chopped Endangered Species Chocolate is around 3/4 cup.
This recipe was sourced from chocolatebar.com
