Homemade Andes Mint Chocolates Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Optional Garnish: Drizzle any leftover melted chocolate over the coated mints and add a fresh mint leaf or two on top for decoration.
- Set the Chocolates: Place the dipped mints in the fridge or freezer to allow the chocolate coating to harden completely.
- 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
Find it online: https://amayaharis.com/homemade-andes-mint-chocolates-recipe/
