Best 3 Cinnamon Chocolate Minties Recipes
Indulge your sweet cravings with our delectable Cinnamon Chocolate Minties, a symphony of flavors that will tantalize your taste buds. These homemade mints combine the warmth of cinnamon with the richness of chocolate, creating a perfect balance of sweet and spicy. With just a few simple ingredients and minimal effort, you can craft these bite-sized treats that are not only delicious but also visually appealing.
In this comprehensive guide, we'll take you through two irresistible variations of Cinnamon Chocolate Minties. The classic recipe features a smooth and creamy chocolate ganache center enveloped in a crisp cinnamon shell, while the second variation introduces a delightful twist with a gooey caramel filling. Both recipes are beginner-friendly and offer detailed instructions to ensure your mints turn out perfectly.
Get ready to embark on a culinary journey as we unveil the secrets behind these delightful treats. With our step-by-step instructions, you'll discover how to temper chocolate like a pro, create a velvety ganache, and shape the mints into their signature coin shape. Along the way, we'll provide helpful tips and tricks to troubleshoot any potential challenges and ensure a successful minting experience.
So, gather your ingredients, prepare your kitchen, and let's embark on this sweet adventure together. Whether you prefer the classic chocolate ganache or the indulgent caramel filling, these Cinnamon Chocolate Minties promise to become your new favorite homemade candy.
CHOCOLATE-CINNAMON COOKIES
A chocolate base cookie with chocolate chips and a cinnamon twist!
Provided by KidBaker33
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
- Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g
SPICY CINNAMON-CHOCOLATE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
- Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
- For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
- Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
- Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.
HOT CHOCOLATE PEPPERMINT COOKIES
This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They're always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. -Larry Piklor, Johnsburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use high-quality dark chocolate for the best flavor. A cocoa content of 70% or higher is ideal. - If you don't have a candy thermometer, you can test the doneness of the chocolate by dropping a small amount into a glass of cold water. If the chocolate hardens immediately, it is ready. - Be careful not to overcook the chocolate, as it will become thick and grainy. - If the chocolate seizes (becomes thick and lumpy), you can try to save it by adding a small amount of hot water and stirring until smooth. - Allow the chocolate to cool completely before cutting it into pieces. This will help to prevent it from crumbling. - Store the mints in an airtight container in a cool, dry place. They will keep for up to 2 weeks. ###Conclusion:
These cinnamon chocolate mints 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. With a few simple ingredients and a little bit of time, you can create a delicious and elegant candy that will impress your friends and family. So next time you are looking for a sweet treat, give these cinnamon chocolate mints a try. You won't be disappointed!
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