Chocolate Mint Creams

Alright, friends, get ready to smile because these Chocolate Mint Creams are an absolute game-changer. Imagine biting into a silky smooth, minty center wrapped in a glossy, rich chocolate shell that melts right on your tongue. It’s like having your favorite holiday candy, but homemade and way more special. I remember the first time I made these—my kitchen smelled like a minty chocolate dream, and I couldn’t stop sneaking tastes! They’re seriously addictive, but don’t worry, I’ll share all my best tips to get that perfect cream filling and shiny coating every time. Whether you’re gifting them or just treating yourself, this recipe never fails to impress.

Quick Facts

• Yield: About 24 pieces
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes (including chilling)

Ingredients

For the Main Dish:

• 1 cup powdered sugar
• 2 tbsp unsalted butter, softened
• 2 tbsp heavy cream
• 1 tsp peppermint extract
• 8 oz semi-sweet chocolate chips or chopped chocolate
• 1 tbsp vegetable oil or light corn syrup (for glossy finish)

How I Make It

Step 1:

In a bowl, mix powdered sugar, softened butter, heavy cream, and peppermint extract until smooth and creamy. This is your luscious, minty filling—if it’s too sticky, add a touch more powdered sugar; too dry, a splash more cream.

Step 2:

Roll the mixture into small 1-inch balls and place them on a wax paper-lined tray. Pop these in the fridge to chill for at least 20 minutes. Cooling makes them easier to coat later.

Step 3:

While those chill, melt the chocolate with the vegetable oil using a double boiler or microwave in 30-second bursts. Stir until perfectly smooth and glossy.

Step 4:

Using a fork or dipping tool, dip each mint ball into the melted chocolate, letting excess chocolate drip off. Place them back on the wax paper.

Step 5:

Repeat the dipping if you want an extra thick chocolate shell. Then let them set at room temperature or pop them in the fridge for quicker hardening.

Step 6:

Once the chocolate is firm, store your chocolate mint creams in an airtight container in the fridge. They’re ready to enjoy anytime you crave a cool, chocolatey treat!

Variations & Tips

• Substitute peppermint extract with spearmint or add a drop of green food coloring for a festive look.
• Add finely crushed candy canes inside the filling for a crunchy surprise.
• Use dark chocolate for a richer, less sweet coating.
• If your melted chocolate seizes, stir in a teaspoon of warm vegetable oil to smooth it out.
• Make bite-size mini creams for easy party nibbling.
• For a dairy-free option, swap butter and cream with coconut oil and coconut milk.

How I Like to Serve It

These treats are perfect during the holiday season when you want something fresh but indulgent. I also love setting them out on a dessert platter with coffee or after dinner cocktails. They make great homemade gifts—wrap them in a small box with a cute ribbon, and suddenly you’re a candy-making pro!

Notes

• Keep them refrigerated to maintain their creamy texture; take out 5 minutes before serving for the best melt-in-your-mouth experience.
• You can store them for up to 2 weeks in an airtight container.

Closing: Once you make these, you’ll see why chocolate mint creams are a timeless little joy to have stashed in the fridge whenever a craving hits!