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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5 from 3 votes

Homemade Chocolate Mint Filled Chocolates

An easy creamy Peppermint filled chocolate candy recipe. Candy molds make it fast and so yummy.
Prep Time1 hr
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 27 chocolates
Calories: 101kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

FOR THE BASE AND TOPPING

  • 8 ounces milk chocolate 220 grams
  • 1 tablespoon butter 14.18 grams

FOR THE FILLING

  • 6 ounces milk chocolate 180 grams
  • 1/4 cup cream 125 ml
  • 1 tablespoon butter 14.18 grams
  • 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