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Chocolate Mints

Posted in : Uncategorized on by : Sheila Tags: , , , , , , , ,

I went to Michael’s before Christmas. I wandered into the wrong aisle. I found chocolate melting wafers and peppermint extract. I bought them. I brought them home.

I made chocolate covered mints. They were amazing. My only recommendation? Use real chocolate and temper it with coconut oil or butter. With the peppermint flavour being quite strong, the aftertaste of the melting wafers was not noticeable, but if you taste the wafer on its own, it’s considerably less appealing. Not terrible, but definitely there.

You certainly don’t need to go and get the most expensive chocolate on the market – the peppermint will overpower it, but even chocolate chips would taste better.

These were messy. You’ve been warned. 🙂 I had chocolate everywhere. It was all over my stove, halfway up my arms, all over my hands, all over the saucepan, all over the counter. As a chocolate lover, I was both in heaven and appalled!


  • 2 cups of chocolate melting wafers (dark is best) or chocolate chips or Baker’s chocolate. I recommend semi or bitter-sweet. There’s a lot of sugar in these.
  • 3 cups of icing sugar
  • 1-3 teaspoons of peppermint extract. Taste as you go. Also, these get stronger flavoured as they sit, so be careful.
  • ¼ cup softened butter
  • 1/3 cup light corn syrup

Couple things about this…..if you are using a mixer, don’t put the corn syrup in the bowl first. The bowl, unless warm, will chill the corn syrup and it will clump & stick to the bottom of the bowl. I ended up having to mix mine by hand because the mixer would not pick the syrup up off the bottom.

Basically, mix the butter, corn syrup, icing sugar and your first measurement of peppermint extract together, very thoroughly. Pinch off a little piece and taste it. Add more peppermint if needed, bearing in mind that it does get stronger, particularly if you keep them in the fridge or freezer. Mix again if adding more mint.

Once the mint flavour is to your liking, divide into 40 reasonably even pieces and shape them into flat discs. Not too thin because they will end up drooping when you dip them into the chocolate and you don’t want them falling apart. You could also just leave them as balls – be wild!

Put them onto a baking sheet (lined with parchment paper is easiest) and put them into the freezer for 15-30 minutes.

Melt your chocolate in a double boiler or in a bowl over simmering water. I used a metal bowl with a top horizontal edge that happened to fit over the edge of a saucepan.

When the chocolate is melted and smooth, dip each of the wafers or balls into the chocolate, coating all sides. Let drain as much of the excess chocolate as you can.

I used a fork to pick them out. I know some people use toothpicks to dip and drain, but my wafers were too thin and I’m too impatient.

Set each finished chocolate back on the baking sheet lined with parchment. When they’ve cooled, break off excess chocolate and remelt (you’ll need pretty much all of the 2 cups worth of chocolate).

When they were done, I dropped them all into a container and stored them in the fridge. They are phenomenal when they are cold.

These are not even remotely keto or low carb, but they taste good. They would make good little goody bag gifts for teachers or neighbours. There is never a bad time of year to have these.

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