If you have a soft spot for the perfect blend of rich chocolate and refreshing mint, you are going to absolutely adore this Homemade Andes Mints Recipe. These iconic layered treats combine silky dark chocolate and creamy mint filling into bite-sized pieces that melt pleasantly on your tongue. There’s something magical about making them yourself at home; you control the flavors, the freshness is unbeatable, and every bite feels like a small celebration. This recipe takes a bit of patience, but trust me, the results are more than worth it. Ready to impress your taste buds and maybe even a few lucky friends? Let’s dive in!

Ingredients You’ll Need

The image shows a top view of four clear glass bowls on a white marbled surface. The largest bowl at the top left is filled with dark brown chocolate chips, each smooth and round. Below it, a slightly smaller bowl holds white chocolate chips, also smooth and round. To the right of these, a small bowl contains a light yellow liquid, likely oil, and next to it, another small empty bowl is placed. Above these two small bowls is a green tube labeled

Gathering the right ingredients is the first step to nailing this Homemade Andes Mints Recipe. Each component is simple but plays a crucial role in achieving that smooth texture, vibrant color, and perfectly balanced flavor everyone loves.

Dark chocolate chips: Use good quality 11 oz dark chocolate chips for a rich, deep cocoa base.
White chocolate chips: Another 11 oz bag for the sweet, creamy mint layer that contrasts beautifully.
Vegetable oil: 2 tablespoons divided; this keeps your melted chocolates soft and glossy.
Peppermint extract: Just 1 teaspoon to give that refreshing minty punch without overpowering.
Green gel food coloring: A little goes a long way to achieving that signature minty hue, adjust to your liking.

How to Make Homemade Andes Mints Recipe

Step 1: Melt the Dark Chocolate

Start by placing the dark chocolate chips into a large microwave-safe bowl. Heat them on 50% power for one minute, then give them a good stir and add 1 tablespoon of vegetable oil. Return the bowl to the microwave, heating in 30-second bursts while stirring in between. Your goal is a silky smooth, glossy finish with no lumps. Set this luscious chocolate aside for now.

Step 2: Melt the White Chocolate and Prepare the Mint Layer

Use a clean bowl to repeat the melting process with the white chocolate chips and the remaining 1 tablespoon of vegetable oil. Once melted smooth, stir in the peppermint extract along with about 2 inches of green food gel. Mix well until the color is evenly distributed. Adjust the food coloring until you achieve your favorite shade of mint green—this little detail makes the whole treat visually delightful.

Step 3: Begin Layering the Chocolate in the Mold

Lay your silicone molds on a flat surface. Dollop dark chocolate to fill the molds about one-third full. Don’t rush; gently spread the chocolate to ensure an even base layer for your mint filling to rest on. This dark layer is where the magic starts!

Step 4: Add the Mint Chocolate Layer

Next, carefully spoon the green mint chocolate layer over your dark chocolate base. Spread it evenly so the layer fully covers the dark chocolate beneath. This should fill the mold about two-thirds of the way up, creating the classic three-layer structure known from your favorite Andes mints.

Step 5: Top with Another Dark Chocolate Layer

Finish by pouring the remaining dark chocolate over the mint layer, covering it completely. Use the back of a spoon or an offset spatula to smooth and flatten the surface, creating those crisp, clean edges we all anticipate biting into.

Step 6: Chill and Set

Place your filled mold on a baking sheet to keep it steady, and transfer it into the freezer. Allow the chocolates to chill and set for at least 4 hours or, even better, overnight. This cooling time is essential for the layers to firm up perfectly and makes popping them from the mold effortless.

Step 7: Unmold and Cut

Once fully set, gently push the chocolates out of the mold – they should release easily thanks to the silicone. Place the big chocolate slab on a cutting board and follow the pre-grooved lines on the mold to cut into 5 pieces per bar, each approximately 1×2 inches in size. Now, your homemade Andes mints are ready to devour or share!

How to Serve Homemade Andes Mints Recipe

The image shows several pieces of chocolate arranged on a light brown wooden board with a visible grain texture. In the foreground, four pieces are lying flat and slightly stacked, each piece having two distinct layers: a dark brown chocolate top layer and a creamy white filling layer beneath it, both smooth and glossy. The thickness of the chocolate and cream layers is even and cleanly separated. In the background, more broken chocolate bars lay flat on the wooden board. The overall scene is bright and clear with a soft focus on the background pieces. The setting surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the classic layered look is lovely on its own, consider sprinkling a tiny pinch of finely crushed peppermint candies or a dusting of edible glitter to elevate presentation at parties. Fresh mint leaves on the side can also enhance both appearance and aroma if serving directly from a candy dish.

Side Dishes

These mint chocolates pair wonderfully with hot beverages such as coffee, espresso, or hot chocolate. The creamy richness balanced by refreshing mint makes them a perfect post-dinner treat alongside a bold cup of coffee or a cozy mug of tea.

Creative Ways to Present

Looking to impress guests or create a fun gift? Wrap individual pieces in festive cellophane with ribbons, arrange them on decorative trays with other small desserts, or even use them as charming cupcake toppers for a minty surprise bite. The Homemade Andes Mints Recipe gives you versatility for any occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Andes mints in an airtight container inside the refrigerator to keep that fresh, firm texture. They’ll stay delicious for up to two weeks, allowing you to enjoy them bit by bit without losing their signature smoothness.

Freezing

Want to make them way ahead of time? These mint chocolates freeze beautifully. Just place them in a freezer-safe container, separating layers with parchment paper if stacking. When stored this way, they can last for up to 3 months without any loss of flavor or texture.

Reheating

Since these are best enjoyed chilled or at room temperature, reheating is generally not necessary. If they do soften too much at room temperature, simply pop them back into the fridge for a short while to regain their firmness and snap.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will create a sweeter, creamier base layer if you prefer a milder chocolate flavor. Just be mindful that it may soften more quickly at room temperature.

What type of mold should I use for this recipe?

A silicone mold with rectangular cavities works best for easy unmolding and that classic Andes mint shape. Avoid rigid plastic molds, as they can make removal tricky without breaking the chocolate.

Is it possible to make these without peppermint extract?

While the peppermint extract is key to that signature fresh mint flavor, you can experiment with other extracts like spearmint or even orange for a fun twist. Just start with less and adjust gradually to avoid overpowering the chocolate.

How do I prevent the chocolate from seizing while melting?

Melting at medium power in short bursts while stirring in between and adding a little vegetable oil helps keep the chocolate smooth and silky. Avoid overheating, and don’t let any water come in contact with the chocolate.

Can I use natural food coloring instead of gel?

Gel food coloring gives that vibrant, concentrated hue without altering texture, but natural colorings like spinach powder or matcha can work if you prefer an all-natural approach. Just expect a less intense green shade and a slight flavor difference.

Final Thoughts

Making these Homemade Andes Mints is such a rewarding experience—there’s something truly special about crafting dessert classics right in your own kitchen. Whether you’re treating yourself or sharing with friends, these minty layered chocolates bring joy with every bite. So go ahead, dive into this recipe, and savor the fun of homemade sweetness and refreshing mint flavor coming together perfectly. You won’t regret it!

Homemade Andes Mints Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

Author: Sara
Total Time: 4 hours 30 minutes (including freezing)
Yield: 30 servings (approximately 6 bars with 5 pieces each)

Print Recipe

Description

These homemade Andes Mints are a delightful two-layer mint chocolate treat featuring rich dark chocolate and a smooth peppermint-flavored green white chocolate layer. Crafted using a simple melting and layering method with microwave heating and silicone molds, these candies provide a refreshing, cool mint flavor paired with decadent chocolate, perfect for holiday gifting or a sweet snack.

Ingredients

Chocolate Layers

1 (11 oz) bag dark chocolate chips
1/2 (11 oz) bag white chocolate chips
2 tablespoons vegetable oil (divided)

Flavoring and Coloring

1 teaspoon peppermint extract
Green gel food coloring (approximately 2 inches or as needed)

Cook Mode Prevent your screen from going dark

Instructions

Melt Dark Chocolate: Place the dark chocolate chips into a large microwave-safe bowl. Microwave at 50% power for 1 minute, then stir. Add 1 tablespoon of vegetable oil and return to the microwave, heating in 30-second bursts at 50% power, stirring between bursts, until the chocolate is smooth and silky. Set aside.
Melt and Color White Chocolate: Repeat the melting process with the white chocolate chips and the remaining 1 tablespoon of vegetable oil. Once melted and smooth, stir in the peppermint extract and about 2 inches of green gel food coloring, mixing until the color is even and reaches a mint green shade.
Layer Dark Chocolate in Mold: Lay out a silicone mold on a flat surface. Using a spoon, fill the bottom of each mold cavity about one-third full with the melted dark chocolate, spreading evenly.
Add the Mint Layer: With a clean spoon, layer the green peppermint white chocolate over the dark chocolate layer, filling each cavity approximately two-thirds full and smoothing the surface for an even layer.
Top with Dark Chocolate: Cover the green layer with the remaining dark chocolate, spreading and smoothing to fully cover and flatten the top of each mold cavity.
Freeze the Mints: Place the filled mold onto a baking sheet for stability and refrigerate in the freezer for 4 hours or overnight to set.
Unmold the Candies: Once fully chilled and hardened, gently pop the chocolates out of the silicone mold. They should come out easily without breaking.
Cut and Serve: Place the chocolates on a cutting board and cut along the pre-grooved edges on the mold to create five 1×2 inch pieces per bar. Serve immediately or store in the refrigerator to maintain firmness and freshness.

Notes

Use a silicone mold with pre-grooved edges designed for candy to ensure clean cutting and easy removal.
Adjust green gel coloring gradually to achieve your preferred mint shade without overpowering the flavor.
The freezing step is essential for perfect layering and texture.
Store finished mints in the refrigerator to prevent melting and maintain freshness.
For a stronger mint flavor, you can add up to 1 1/2 teaspoons of peppermint extract, but adjust based on taste preference.

Prep Time: 20 minutes
Cook Time: 10 minutes (melting and layering)
Category: Dessert
Method: No-Cook
Cuisine: American