Description
Indulge in the classic flavors of Andes mints with this easy recipe for homemade Andes Mint Chocolates. These bite-sized treats feature a smooth, creamy mint filling enveloped in rich, dark chocolate for a delightful, family-friendly dessert.
Ingredients
– 12 ounces dark chocolate, chopped
– 1 cup heavy cream
– 1/2 teaspoon peppermint extract
– 2-3 drops green food coloring (optional)
Instructions
1. In a medium saucepan, heat the heavy cream over medium heat, stirring frequently, until it just begins to simmer.
2. Remove the pan from the heat and add the chopped dark chocolate. Let the chocolate sit for 2-3 minutes, then whisk the mixture until the chocolate is completely melted and the ganache is smooth.
3. Stir in the peppermint extract and food coloring (if using) until well combined.
4. Pour the mint ganache into a shallow baking dish or pan and refrigerate for 2-3 hours, or until firm.
5. Once the ganache is set, use a small spoon or melon baller to scoop out small portions and roll them into balls.
6. Melt the remaining dark chocolate in a double boiler or microwave, stirring frequently until smooth.
7. Dip the mint ganache balls into the melted chocolate, coating them evenly. Place the coated chocolates on a parchment-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.
Notes
For a more vibrant green color, add a few more drops of food coloring. Store the finished Andes Mint Chocolates in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 15
- Category: Cookies & Bars
- Method: Stovetop
- Cuisine: American