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Home » Ingredient » Chocolate » Homemade Chocolate Mint Filled Chocolates

Homemade Chocolate Mint Filled Chocolates

By: Rosemary Published: November 23, 2016 Updated on: February 3, 2021

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Homemade Chocolate Mint Filled Chocolates are the perfect creamy decadent treat. Homemade chocolates never tasted so good.

chocolates on a christmas tree board on 3 on a black board

I have been dying to make my own Mint Filled Chocolates since I became addicted to these, oh I would say about 30 years ago.

There is a really famous Chocolate Company in Canada that sells two of my favourite bars, French Mint and Frosted Mint.

One of these shops was located right in front of my face in the train station. How many times would I indulge myself with one of these bars on my way home from work?

chocolates on a christmas tree board and on a white board with wooden white snowflakes

I love the combination of mint and chocolate. And these bars were and are so creamy and delicious.

So when I went to Toronto last summer, my sister gave me two bottles of extract, one was Peppermint. Of course the first thing I thought was, now I am going to make Mint Chocolates!

Well I knew they would have to be really creamy and this time I would use Milk Chocolate instead of Dark Chocolate, which I used for last year’s Chocolates.

Table of Contents

  • Homemade Chocolate Mint Filled Chocolates
      • Never Miss a Recipe!
  • Homemade Chocolate Mint Filled Chocolates
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE BASE AND TOPPING
      • FOR THE FILLING
    • Instructions 
      • FOR THE BASE AND TOPPING
      • FOR THE FILLING
      • TRUFFLES
    • Notes
      •  
    • Nutrition

Homemade Chocolate Mint Filled Chocolates

mint chocolates with one cut in half

I found some really cute star molds made out of silicone that are perfect for making chocolates. When the chocolates become hard they just pop right out.

I lined the molds with a light coating of chocolate, flipped the mold over to let the extra chocolate drain. While it was draining  I made a filling of milk chocolate, butter, whole cream and of course a little Peppermint Extract, and let it cool.

chocolate dipped in chocolate and set on a wire rack

I filled the mold, then covered them again with some more melted chocolate, refrigerated them until firm and popped them out. I served them as a an extra dessert and they were gone in minutes.

They are a little milder in Peppermint taste then my favourite store bought but I actually liked that. I used a 16 star mold and I had extra filling and melted chocolate left over. So what did I do?

chocolates on a glass dish with stars

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    I made Truffles! I mixed the two together, refrigerated it over night, so it was really hard. I formed balls (or as close to a ball shape as I could) dipped them in some extra melted chocolate and let them harden in the fridge.

    Let me tell you these were really good too!

    So if you are looking for a few Chocolate Candy recipes this Christmas why not try a little Italian Torrone, Baileys Truffles or even an easy Bark. Because really, it isn’t Christmas without a little Chocolate. Enjoy!

    chocolates on a black board

     

    chocolates on a black board

    Homemade Chocolate Mint Filled Chocolates

    Rosemary Molloy
    An easy creamy Peppermint filled chocolate candy recipe. Candy molds make it fast and so yummy.
    4.94 from 16 votes
    Prevent your screen from going dark
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    Prep Time 1 hr
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 27 chocolates
    Calories 101 kcal

    Ingredients
     
     

    FOR THE BASE AND TOPPING

    • 8 ounces milk chocolate (220 grams)
    • 1 tablespoon butter

    FOR THE FILLING

    • 6 ounces milk chocolate (180 grams)
    • 1/4 cup heavy / whole or whipping cream (30% fat) (60)
    • 1 tablespoon butter
    • 1/4 teaspoon peppermint extract

    Instructions
     

    FOR THE BASE AND TOPPING

    • On low heat place the milk chocolate (broken into pieces) and butter in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes), and coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 15-20 minutes over a cookie rack, this chocolate can be used for the topping), place the mold in the freezer for approximately 10 minutes, remove and fill any empty spots with some more melted chocolate. This time refrigerate while making the Chocolate Filling.

    FOR THE FILLING

    • On low heat place the milk chocolate (broken into pieces), cream and butter in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Let sit approximately 20 minutes until cooled and thickened, then add the peppermint extract, stir to combine. Remove mold from the fridge, spoon the mint/chocolate filling into the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted milk chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!

    TRUFFLES

    • Mix left over melted chocolate and filling, refrigerate overnight or until firm.  Form into balls, dip in melted chocolate of choice, refrigerate until hard.  Serve.

    Notes

     

     
     
     
     
     
     

    Nutrition

    Calories: 101kcal
    Tried this recipe?Let us know how it was!

    Homemade Chocolate Mint Filled Chocolates, an easy creamy Peppermint filled chocolate candy recipe. Candy molds make it fast and so yummy.

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      Chocolate, Christmas, Desserts, Easter, Homemade Candy, Most Posts, No-Bake Desserts

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      1. Connie Banks says

        November 9, 2021 at 11:03 pm

        Recipe states 1/4 cup heavy cream or 125 ml. 125 ml. is 1/2 cup. Which should it be? Thanks

        Reply
        • Rosemary says

          November 10, 2021 at 8:11 am

          Hi Connie, sorry about that it should be 1/4 cup or 60 ml. Thanks for catching that. 🙂

          Reply
      2. Ann says

        March 3, 2021 at 3:48 am

        Where can I purchase the silicone molds you used. I live the fact that there are different designs on top. I can’t wait to try the recipe. It looks so easy and delicious

        Reply
        • Rosemary says

          March 3, 2021 at 10:49 am

          Hi Ann, I think I bought those on Amazon, but it was a few years ago. Or even check dollar stores sometimes they have them too. 🙂

          Reply
      3. Josie says

        February 17, 2021 at 2:12 am

        I’m new to this. What kind of Chocolate do you use?(Bakers, Regular chocolate bar, chips, waffers)

        Reply
        • Rosemary says

          February 17, 2021 at 4:42 pm

          Hi Josie for these chocolates I used a good quality milk chocolate bar and chopped it up. I don’t advise using chips or wafers as they add something to keep them from sticking together. Hope that helps.

          Reply
      4. Seungnyang Ki says

        December 9, 2020 at 1:24 am

        5 stars
        This worked so great! I used almond bark for the outside of the chocolates. I used a mold. I used white chocolate for the mint filling, but found it was too sweet for me. Next time, I’ll use half white and half unsweetened bakers. I want to see how that would work. Great easy recipe! Thanks! God bless!

        Reply
        • Rosemary says

          December 12, 2020 at 12:04 pm

          Hi Seungnyang, thanks so much, yes if you find it too sweet then dark chocolate would be perfect to use. God bless you too!

          Reply
      5. Harriet Wagner says

        February 15, 2020 at 9:50 pm

        I am new at this so bare with me. What kind of cream do you use?

        Reply
        • Rosemary says

          February 15, 2020 at 10:25 pm

          Hi Harriet, sorry about that I added to the recipe. It should be at least 30% cream which is called either heavy, whole or whipping cream. Let me know how it goes. And don’t worry ask away.

          Reply
      6. Coco says

        June 13, 2019 at 10:18 pm

        5 stars
        So easy, Rosemary! Love the video. I’m going to make Nutella-filled chocolate mustaches for both my dad & husband for Father’s Day!

        Reply
        • Rosemary says

          June 14, 2019 at 4:30 pm

          Hi Coco, thanks and great idea. Have a great weekend. And enjoy Father’s Day.

          Reply
      7. Debby Nelson says

        January 23, 2019 at 6:14 am

        Do you have a recipe using dark chocolate instead of milk?

        Reply
        • Rosemary says

          January 23, 2019 at 2:18 pm

          Hi Debby, you can just substitute dark chocolate for the milk chocolate and it will work. Hope that helps.

          Reply
      8. karen says

        January 12, 2019 at 11:51 am

        do you know how long they would last.

        Reply
        • Rosemary says

          January 12, 2019 at 6:09 pm

          Hi Karen, they can last up to a month in the fridge or 2 months in the freezer. Hope that helps. Have a great weekend.

          Reply
          • GAIL Schurba says

            December 7, 2020 at 5:12 am

            They wouldnt.last a day in my house
            Lol

      9. Kat says

        December 4, 2018 at 9:33 pm

        What does it mean by the whole cream? Is there a different name for it?

        Reply
        • Rosemary says

          December 4, 2018 at 11:10 pm

          Hi Kat, whole cream is also whipping cream or heavy cream. It has to have at least 30% fat. Hope that helps.

          Reply
      10. Eri says

        February 2, 2017 at 7:33 pm

        5 stars
        I love chocolate and I tried making these and they ended up being perfect! thanks!

        Reply
      11. Sheila says

        January 28, 2017 at 4:52 am

        5 stars
        Hello, I’m from Canada and those famous mints are my favorite too! I wanted to try and make the “frosted” French mints… the green ones. Could I use white chocolate and green food coloring instead of the milk chocolate for the base and top coat? Thanks so much Sheila

        Reply
        • Rosemary says

          January 30, 2017 at 11:06 am

          Hi Sheila, I am sure the white chocolate and green food colouring would work, let me know how they turn out. Have a great week.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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