Best 2 Chocolate Mint Creams Recipes

Indulge in a delightful culinary journey with our curated collection of chocolate mint creams recipes. These treats are a harmonious blend of rich chocolate and refreshing mint, offering a symphony of flavors that tantalize the taste buds. From classic homemade chocolates to no-bake options and even a vegan variation, our recipes cater to diverse preferences and dietary needs. Each recipe is meticulously crafted with step-by-step instructions, ensuring a successful and enjoyable baking experience. Whether you're a seasoned chocolatier or a novice baker, our recipes will guide you effortlessly towards creating delectable chocolate mint creams that will impress family and friends alike. So, prepare to embark on a sweet adventure and discover the perfect recipe for your next chocolate mint indulgence.

Here are our top 2 tried and tested recipes!

CHOCOLATE-PEPPERMINT CREAMS

Chocolate-Peppermint Creams image

Bits of crunchy peppermint candy complement the dark chocolate crust and creamy, rich filling. Lovely!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 75

Number Of Ingredients 10

Ingredients

1 bag (12 oz) semisweet chocolate chips (2 cups)
1 bag (12 oz) dark chocolate chips (2 cups)
1/3 cup whipping cream
1 cup butter
1/4 cup dry pudding mix from 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2 cup whipping cream
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 bag (2 lb) powdered sugar
1/2 cup coarsely chopped peppermint candy canes

Steps:

Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 25 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE MINT CREAMS

Chocolate Mint Creams image

I found this recipe in a Better Homes and Gardens Book. "Cookies For Christmas" These taste like little mint frosted brownies. I make them every year at Christmas. It's the only time I can find the mints. They have always been a big hit with company but nobody wants to make them because they look to hard. They are surprisingly easy and very tasty. The first ones gone on a cookie tray. I use Allan Misty mints but you can use any pastel mints. The recipe program wouldn't let me add them to the ingredient list.

Provided by Milk and Cookies

Categories Drop Cookies

Time 20m

Yield 48 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup brown sugar, packed
6 tablespoons butter or 6 tablespoons margarine
1 tablespoon water
1 cup semi-sweet chocolate chips
1 egg

Steps:

Stir together flour and baking soda and set aside.
In a medium saucepan heat together brown sugar, butter and water until melted.
Add chocolate chips and melt in butter and sugar mixture.
Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
Add eggs into chocolate mixture and beat.
Stir in flour mixture until mixed well.
Chill for 2 hours, any more and the dough will be too firm.
Take 1 tablespoon of dough and roll into a ball.
Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
Remove from oven and swirl the soft mints like frosting.
Place on cookie racks until the mints firm.

Nutrition Facts : Calories 54.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.2, Sodium 26.4, Carbohydrate 7.7, Fiber 0.3, Sugar 4.9, Protein 0.6

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
Make sure the butter and cream cheese are at room temperature before you start. This will help them to cream together smoothly.
Chill the dough for at least 30 minutes before shaping it. This will help the dough to firm up and make it easier to handle.
Roll the dough out on a lightly floured surface. This will prevent the dough from sticking.
Use a sharp knife to cut the dough into squares. This will help to create clean edges.
Dip the squares in the melted chocolate and then roll them in the crushed peppermint candies. This will give them a festive look.
Store the chocolate mint creams in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate mint creams are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover chocolate and cream cheese. With just a few simple ingredients, you can create a delicious and festive treat that everyone will love.

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