Sunday, November 24, 2013

Chocolatey covered mints

Chocolatey covered mints


4 ounces cream cheese-softened
3 tablespoons butter-softened
3/4 teaspoon mint extract
1 pound powdered sugar
1/4 teaspoon vanilla extract
2 drops green food coloring
1 bag of milk chocolate chips or Candiquik coating

Combine all ingredients and then place in the refrigerator for a couple of hours or overnight. When chilled roll into balls and then place back in fridge while you melt the chocolate.

To melt the chocolate chips, I used two saucepans. Fill the bottom pan halfway with water and pour the chocolate chips in the smaller top pan. Heat on the stove on low, stirring until the chocolate melts.

Dip and roll the mint balls in the chocolate and place on wax paper and then place in refrigerator until set.

Melt in your mouth sweetness!

The original recipe had double the ingredients, did not use mint extract, but used peppermint extract, and was not dipped in chocolate, but was pushed through a pastry bag with a star tip.

 Use peppermint extract, omit food coloring, roll mixture into a log shape, slice, and then dip in dark chocolate to make peppermint patties.

This recipe was shared on facebook by Alexis Sayler you can follow her here

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