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Homemade Andes Mints Recipe

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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)

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Unmold the Candies: Once fully chilled and hardened, gently pop the chocolates out of the silicone mold. They should come out easily without breaking.
  8. 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

Find it online: https://sarabaking.com/homemade-andes-mints-recipe/