Homemade Andes Mint Chocolates Recipe

Introduction

These Homemade Andes Mint Chocolates are a refreshing twist on a classic treat. With a creamy peppermint filling coated in rich dark chocolate, they’re perfect for a sweet, cool snack or a thoughtful homemade gift.

Ingredients

• 70g cacao butter (5 Tbsp)
• 1/4 cup powdered monk fruit
• 1 tsp peppermint flavor
• 1/4 – 1/2 tsp spirulina
• 1/3 cup dark chocolate chips
• Fresh mint (optional)

Instructions

1. Step 1: Place cacao butter in a small saucepan and melt over low heat on the stove.
2. Step 2: Once melted, remove from heat and whisk in powdered monk fruit, peppermint flavor, and spirulina until smooth.
3. Step 3: Pour the filling into a miniature silicone muffin pan, filling 12 molds, then freeze for 10-20 minutes until set.
4. Step 4: Melt dark chocolate chips in a small saucepan over low heat.
5. Step 5: Retrieve the set fillings from the freezer and dip each one individually into the melted dark chocolate.
6. Step 6: Place dipped mints on parchment paper. Optionally drizzle remaining chocolate over them and add fresh mint leaves.
7. Step 7: Refrigerate or freeze the chocolates until fully set.

Tips & Variations

• Adjust the spirulina amount to control color intensity, or omit it for a plain mint filling.
• Use a silicone mold for easy removal and clean-up.
• For a sweeter filling, increase the powdered monk fruit slightly.
• Try adding crushed peppermint candies to the chocolate coating for extra crunch.

Storage

Store these mint chocolates in an airtight container in the refrigerator or freezer for up to two weeks. Let them sit at room temperature a few minutes before eating for a smoother texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered monk fruit?

Yes, but powdered monk fruit dissolves more easily and keeps the texture smooth. If using regular sugar, consider grinding it to a fine powder first.

What is spirulina and why is it used here?

Spirulina is a natural blue-green algae powder that adds a subtle green color and nutrients. Here it enhances the mint filling’s appearance without altering flavor significantly.

Homemade Andes Mint Chocolates Recipe

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★★★★★

4.4 from 146 reviews

These homemade Andes Mint Chocolates are a refreshing blend of smooth cacao butter filling infused with peppermint and spirulina, coated in rich dark chocolate. A perfect low-sugar treat that combines the classic mint chocolate flavor with a natural, healthier twist.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30-40 minutes (including freezing time)
• Yield: 12 mint chocolates 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Filling

• 70g cacao butter (5 Tbsp)
• 1/4 cup powdered monk fruit
• 1 tsp peppermint flavor
• 1/4 – 1/2 tsp spirulina

Chocolate Coating

• 1/3 cup dark chocolate chips
• Fresh mint leaves, for garnish (optional)

Instructions

1. Prepare the Filling: Place cacao butter in a small saucepan and gently melt over low heat on the stovetop to avoid burning. Stir frequently to ensure even melting.
2. Mix Filling Ingredients: Once the cacao butter is fully melted, remove from heat and whisk in the powdered monk fruit, peppermint flavor, and spirulina until smooth and evenly combined.
3. Set the Filling: Pour the filling mixture into a miniature silicone muffin pan, filling each mold to make about 12 mints. Freeze for 10-20 minutes, or until completely set and firm.
4. Melt the Chocolate Coating: In a small saucepan, melt the dark chocolate chips over low heat on the stovetop, stirring continuously until smooth and glossy.
5. Dip the Fillings: Retrieve the hardened fillings from the freezer. Using a spoon or fork, individually dip each mint filling into the melted dark chocolate, ensuring it is fully coated. Place the coated mints on a sheet of parchment paper.
6. Optional Garnish: Drizzle any leftover melted chocolate over the coated mints and add a fresh mint leaf or two on top for decoration.
7. Set the Chocolates: Place the dipped mints in the fridge or freezer to allow the chocolate coating to harden completely.
8. Store: Keep the Andes Mint Chocolates refrigerated or frozen until ready to serve to maintain their shape and freshness.

Notes

• Use a silicone muffin pan to make removal easier and avoid breaking the mints.
• Adjust the amount of spirulina to your taste for color and subtle flavor.
• Ensure low heat when melting to prevent burning the cacao butter and chocolate.
• These mints store well in the freezer for up to 2 weeks or in the fridge for about 1 week.
• Substitute peppermint flavor with peppermint extract if preferred, adjusting quantity to taste.

Keywords: Andes mint chocolates, homemade mint chocolates, peppermint chocolate, low sugar chocolates, cacao butter mints