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ByRosemary
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Homemade Chocolate Mint Filled Chocolates are the perfect creamy decadent treat. Homemade chocolates never tasted so good.
I have been dying to make my own Mint Filled Chocolates since I became addicted to these, oh I would say about 30 years ago.
There is a really famous Chocolate Company in Canada that sells two of my favourite bars, French Mint and Frosted Mint.
One of these shops was located right in front of my face in the train station. How many times would I indulge myself with one of these bars on my way home from work?
I love the combination of mint and chocolate. And these bars were and are so creamy and delicious.
So when I went to Toronto last summer, my sister gave me two bottles of extract, one was Peppermint. Of course the first thing I thought was, now I am going to make Mint Chocolates!
Well I knew they would have to be really creamy and this time I would use Milk Chocolate instead of Dark Chocolate, which I used for last year’s Chocolates.
I found some really cute star molds made out of silicone that are perfect for making chocolates. When the chocolates become hard they just pop right out.
I lined the molds with a light coating of chocolate, flipped the mold over to let the extra chocolate drain. While it was draining I made a filling of milk chocolate, butter, whole cream and of course a little Peppermint Extract, and let it cool.
I filled the mold, then covered them again with some more melted chocolate, refrigerated them until firm and popped them out. I served them as a an extra dessert and they were gone in minutes.
They are a little milder in Peppermint taste then my favourite store bought but I actually liked that. Iused a 16 star mold and I had extra filling and melted chocolate left over. So what did I do?
I made Truffles! I mixed the two together, refrigerated it over night, so it was really hard. I formed balls (or as close to a ball shape as I could) dipped them in some extra melted chocolate and let them harden in the fridge.
Let me tell you these were really good too!
So if you are looking for a few Chocolate Candy recipes this Christmas why not try a little Italian Torrone, Baileys Truffles or even an easy Bark. Because really, it isn’t Christmas without a little Chocolate. Enjoy!
Homemade Chocolate Mint Filled Chocolates
Rosemary Molloy
An easy creamy Peppermint filled chocolate candy recipe. Candy molds make it fast and so yummy.
1/4cupheavy / whole or whipping cream (30% fat)(60)
1tablespoonbutter
1/4teaspoonpeppermint extract
Instructions
FOR THE BASE AND TOPPING
On low heat place the milk chocolate (broken into pieces) and butter in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes), and coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 15-20 minutes over a cookie rack, this chocolate can be used for the topping), place the mold in the freezer for approximately 10 minutes, remove and fill any empty spots with some more melted chocolate. This time refrigerate while making the Chocolate Filling.
FOR THE FILLING
On low heat place the milk chocolate (broken into pieces), cream and butter in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Let sit approximately 20 minutes until cooled and thickened, then add the peppermint extract, stir to combine. Remove mold from the fridge, spoon the mint/chocolate filling into the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted milk chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!
TRUFFLES
Mix left over melted chocolate and filling, refrigerate overnight or until firm. Form into balls, dip in melted chocolate of choice, refrigerate until hard. Serve.
Notes
Nutrition
Calories: 101kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Chocolate mint is a close relative to ordinary peppermint (Mentha piperita). This hybrid is formed by crossing M.citrata (orange mint) with M.piperita to make the 'Chocolate' cultivar.
1 Butter. Once you've gathered the required ingredients, head to a cooking station and place the above items into the pot - you'll need one piece of coal to start the cooking process.
There aren't many scientific reasons why mint and chocolate go together so well, but that doesn't mean no valid reasons exist! Chocolate takes on a rich, rounded, and sometimes earthy flavor, while mint provides a sharp and refreshing taste that enlivens the senses.
Chocolate Mint makes the best fresh herbal tea ever!
Just clip enough leaves to half fill your cup. Place the tea leaves into a tea strainer, add strainer to the cup, pour in boiling water and steep for at least five minutes.
The chocolate component can be milk chocolate, regular dark chocolate, or white chocolate; due to this, mint chocolate has no one specific flavor, and so each chocolate-plus-flavor combination can be unique.
There are four mandatory ingredients in this recipe: mint, sugarcane, butter, and cocoa beans. Having Mint Chocolate in one's inventory isn't ever a bad idea, it's a recipe that restores a lot of energy.
Olaf's Parasol is found on Dazzle Beach near Dazzle Beach's orb pillar to the left. Since it is enchanted and has been transformed incorrectly, it will be shown as a large green container with yellow, orange, and red stones inside of it -- it looks very similar to a trough.
Mint can be found on the grounds of the Frosted Heights Biome, which sadly require 10,000 Dreamlight to open. This Biome can be considered a mid to late-game area, so it's okay if Dreamers can't immediately gain access to it.
Peppermint has a strong, spicy flavor and is actually a natural hybrid of spearmint and watermint. This is why it tends to be so much more potent than spearmint alone and works well with dark chocolate recipes. On the other hand, spearmint has a more subtle minty flavor and is often described as a bit sweeter.
The cooling, clean taste of mint flavor can pair well with chocolate, mocha Irish cream, and coffee flavors. Many novices are aware of the danger of adding mint to their products, but a mint done right stays firmly in the mind. The key to utilizing mint all comes down to balance.
Yes, It is absolutely safe to eat mint leaves. These leaves are well known for giving fresh and cooling sensations in food. They can be added in both fresh and dried form.
Chocolate Mint is a perennial herb that is commonly grown for its edible qualities, although it does have ornamental merits as well. The fragrant oval green leaves are usually harvested from late spring to early fall. The leaves have a minty taste.
Chocolate Mint is a perennial herb that is commonly grown for its edible qualities, although it does have ornamental merits as well. The fragrant oval green leaves are usually harvested from late spring to early fall. The leaves have a minty taste.
Chocolate Mint is a lovely aromatic mint plant that smells like chocolate. However, like all mints, it is incredibly invasive. Do not plant this directly into the ground or anywhere near the ground unless you want mint for the next 20 years and want it to spread.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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