Homemade Chocolate Mint Filled Chocolates are the perfect creamy decadent treat. Homemade chocolates never tasted so good.
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?
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.
Homemade Chocolate Mint Filled Chocolates
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.
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?
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!
Homemade Chocolate Mint Filled Chocolates
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
Connie Banks says
Recipe states 1/4 cup heavy cream or 125 ml. 125 ml. is 1/2 cup. Which should it be? Thanks
Rosemary says
Hi Connie, sorry about that it should be 1/4 cup or 60 ml. Thanks for catching that. 🙂
Ann says
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
Rosemary says
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. 🙂
Josie says
I’m new to this. What kind of Chocolate do you use?(Bakers, Regular chocolate bar, chips, waffers)
Rosemary says
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.
Seungnyang Ki says
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!
Rosemary says
Hi Seungnyang, thanks so much, yes if you find it too sweet then dark chocolate would be perfect to use. God bless you too!
Harriet Wagner says
I am new at this so bare with me. What kind of cream do you use?
Rosemary says
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.
Coco says
So easy, Rosemary! Love the video. I’m going to make Nutella-filled chocolate mustaches for both my dad & husband for Father’s Day!
Rosemary says
Hi Coco, thanks and great idea. Have a great weekend. And enjoy Father’s Day.
Debby Nelson says
Do you have a recipe using dark chocolate instead of milk?
Rosemary says
Hi Debby, you can just substitute dark chocolate for the milk chocolate and it will work. Hope that helps.
karen says
do you know how long they would last.
Rosemary says
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.
GAIL Schurba says
They wouldnt.last a day in my house
Lol
Kat says
What does it mean by the whole cream? Is there a different name for it?
Rosemary says
Hi Kat, whole cream is also whipping cream or heavy cream. It has to have at least 30% fat. Hope that helps.
Eri says
I love chocolate and I tried making these and they ended up being perfect! thanks!
Sheila says
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
Rosemary says
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.