There are two super easy mints I’ve made for years at the holidays, Homemade Butter Mints, and these classic three-ingredient cream cheese mints. However, it was my daughter who came up with the idea to coat them in dark chocolate, which is simply genius. This turns a nice, minty candy into an amazing treat and rivals any store-bought chocolate covered candies. Really.
You can, of course, coat the entire mint with chocolate and create your own version of peppermint patties, but we chose to just dip one side. You still get all the chocolate flavor, but with a fun black and white look.
And while these are a great addition to a cookie plate, they also make a sweet little gift all on their own – especially when gifted in a vintage mason jar.
Though I’m starting to think I’ll be making these all through the year now, not just for the holidays, and keeping them for us…PRINT
Dark Chocolate Covered Cream Cheese Mints
- 3 oz. cream cheese (neufantel or regular), softened
- 1/4 tsp. pure, organic peppermint extract (not ‘flavor’ which is oil-based)
- 3 c. powdered sugar
- 1 1/2-c. dark chocolate chips or chopped bars
- 1 tsp. butter (or coconut oil)
- In a mixing bowl combine the cream cheese and peppermint extract. Beat in the powdered sugar until a smooth ball forms (add more as needed to create a moldable dough).
- Using about 1 tsp. of dough, roll into a ball, set on a large parchment-lined cookie sheet and press ball into a flat disc with a fork. If the fork sticks to the mint, rub a bit of oil on the back of the fork. Repeat with remaining dough, covering the dough in the bowl with a damp cloth if it starts to dry out.
- Let the mints dry on the cookie sheet for an hour or two.
- Melt the chocolate with the butter until smooth (using a microwave or double boiler).
- Dip one side of each mint into the melted chocolate, tapping excess and setting them back on the parchment-lined sheet to harden. Alternately, you can coat the entire mint in chocolate to create a small homemade peppermint patty.
- Store in an airtight container in the refrigerator.
Makes about 6 dozen
P.S. Do you ever wonder what to do with leftover melted chocolate from any recipe? Make nut clusters!