Mint Chocolates made in minutes with few ingredients. They taste just like Andes Mints! Easy to make & pretty, swirled chocolates perfect for the holidays.
These Homemade Chocolate Mints are one of my favorite treats! It’s my favorite flavor combination so I love making mint chocolate desserts for the holidays. This recipe couldn’t be much easier! I used my recipe for Tiger Butter as inspiration. It’s a simple swirled chocolate confection that’s not a fudge, but yet, not like bark either. It’s a unique blend of flavors and textures that I’m sure you will love just as much as we do!
Mint Chocolates Recipe
The Mint Chocolates are soft, like fudge, but much thinner, which makes them easy to eat as they’re not overly rich. They’re the perfect addition to your neighbor’s gift plates, as they’re so pretty. One bite of these little treats and you’re sold- they taste just like Andes mints. Enjoy!
Mint Chocolates Ingredients
-Mint chocolate chips: You will need a 12 ounce bag of mint flavored chocolate chips.
-Butter: Use one tablespoon of butter to help give the melted chocolate a nicer texture and shine.
-Heavy cream: 3 tablespoons of heavy cream will give the chocolate a nice consistency.
-Peppermint extract: Use 1/2 teaspoon of peppermint extract to help flavor these chocolate mints.
-Green food coloring: This is optional but you can add in 2 drops of green food coloring to make these look more fun.
-Semi-sweet chocolate chips: Use 1/2 cup of semi sweet chocolate chips to give these mints a nice chocolate swirl.
How to Make Mint Chocolates
Line a quarter sized bakers sheet with some parchment paper and then set it aside. You can also just use a regular sized baking sheet.
Microwave the semi sweet chocolate chips in a mixing bowl for 1 minute and let sit for 1 minute. Microwave for an additional minute. Set aside while you prepare the int portion.
Combine the int chocolate chips, butter, and heavy cream in a small glass or ceramic bowl.
Microwave for 1 minute and 30 seconds. let stand for 2 minutes in the microwave and then microwave for an additional 30 seconds. Let stand for 1 minute.
Add in the peppermint extract and green food coloring (if desired).
Gently stir the mix until smooth and well blended.
Pour the mint mixture out onto the parchment paper and then spread evenly into a layer about 1/3 inch thick.
Gently stir the semi sweet chocolate until smooth and then spread it out evenly over the mint.
Take a knife and swirl it around, dragging it throughout the mint so that they swirl together.
Repeat this several times across the surface until you’re pleased with the appearance.
Let cool to set.
Cut into 1 inch sized squares.
Store the mints in the fridge until ready to serve.
Keep leftovers stored in an airtight container in the fridge.
Enjoy!
Easy Mint Chocolates Recipe
Ingredients
- 1 12- oz bag mint chocolate chips
- 1 TBSP butter
- 3 TBSP heavy whipping cream
- 1/2 tsp peppermint extract
- 2 drops green food coloring, OPTIONAL
- 1/2 cup semi sweet chocolate chips
Instructions
- Line a quarters baker sheet with parchment paper and set aside. (A regular sized baking sheet works just fine too!)
- Microwave the semi sweet chocolate chips for 1 minute. Let sit for 1 minute, then microwave for an additional minute. Set aside while you prepare the mint chocolate.
- Combine the mint chocolate chips, butter and whipping cream in a small glass or ceramic bowl. Microwave for 1 minute 30 seconds. Let sit 2 minutes in the microwave, then add an additional 30 seconds. Let sit 1 minute, then add in peppermint extract and green color, if desired. Gently stir until smooth and butter and cream are well incorporated.
- Pour mint mixture out onto parchment lined tray. Spread evenly so that the entire surface is about 1/3″ thick.
- Gently stir the semi sweet chocolate until smooth. Spread it in lines along the surface of the mint chocolate.
- Take a sharp, thin knife and drag it through the chocolates, so that they swirl together. Repeat this several times across the surface of the chocolate until you’re pleased with the look.
- Let cool to set. Cut into 1″ squares. Store chilled until ready to serve. Store leftovers in an airtight container in the fridge.
Video
Notes
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Chocolate Melting Tips
When melting chocolate of any kind in the microwave, I always use a glass or ceramic bowl. These types of bowls retain heat better so that as the mixture sits (which you’ll see in a couple of places in the recipe below) the heat of the bowl works to melt the chocolate even after the microwaving time is complete. Go slowly! Chocolate can seize fairly easily. (You’ll know that your chocolate has seized if it gets thick, hard to stir, and grainy.) At that point, you’ll have to start over. Let’s try not to have this happen though- follow the directions I’ve outlined and you should be just fine!
Want to Switch Up the Recipe?
Instead of using mint chocolate chips, use white chocolate chips and add in a little bit of peppermint extract and food coloring. This suggestion was provided by a reader and honestly, it’s too good not to share with everyone!
Like this Mint chocolate recipe? Here are more mint chocolate treats you’ll love:
- Mint Chocolate Pudding Cookies
- Chocolate Peppermint Truffles
- Chocolate Mint Christmas Cookies
- Mint Chocolate Cupcakes
- Peppermint Chocolate Chip Cookies
Mint Chocolates made in minutes with few ingredients. They taste just like Andes Mints! Easy to make & pretty swirled chocolates perfect for the holidays.
Lydia @ Thrifty Frugal Mom says
This sounds so good! And I love that it’s easy too. It would be a great addition to the little cookie plates that I make for our neighbors. Thanks!
Jessica says
I agree!
Ethel says
I can’t find mint chocolate chips, could I use white chocolate chips add a bit of peppermint extract and add food color. Thanks Ethel
Nellie says
That sounds like a great way to adjust the recipe!
Pat Olsen says
Can these candies be made with dark chocolate instead of milk chocolate?
Jessica says
of course!
Ruth says
What size tray/pan works best for this recipe?
Jessica says
I like to use a quarter baker sheet- it’s about 8×12.
Eleanor Benson says
My mint chocolate chips are dark brown not white or green color. Still taste good but the color effect is gone
Lisa H says
Made 3 batches for a sweet lady’s 90th birthday. The crowd loved them and I got so many compliments. My favorites were the ones I topped with white chocolate chips. Also, very easy to make!
Nicole says
Happy to hear that you all enjoyed them