Description
A simple and delicious recipe for making homemade Andes mints, perfect for mint chocolate lovers.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 teaspoon peppermint extract
- 1 tablespoon vegetable oil
- 1/4 teaspoon green food coloring (optional)
- 1/4 cup powdered sugar
Instructions
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal. Pour half of the melted chocolate into the dish, spreading it evenly. Refrigerate for about 15 minutes until set.
- In another bowl, melt the white chocolate chips in the same manner as the semi-sweet chocolate. Once melted, stir in the peppermint extract and green food coloring if using.
- Remove the baking dish from the refrigerator and pour the white chocolate mixture over the set chocolate layer, spreading it evenly. Refrigerate for another 15 minutes until set.
- Pour the remaining semi-sweet chocolate over the white chocolate layer, spreading it evenly. Return to the refrigerator for at least 30 minutes or until fully set.
- Once set, lift the mints out of the dish using the parchment paper. Cut into small squares and dust with powdered sugar before serving.
Notes
- For a darker chocolate flavor, use dark chocolate chips instead of semi-sweet.
- Add a sprinkle of sea salt on top of the final chocolate layer before refrigerating for a sweet and salty twist.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 10g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Homemade Andes Mints, Andes Mints recipe