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Chocolate Mint Candy


Chocolate Mint Candy

2hr 30min
20 servings
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Milk chocolate, chopped - 18 Oz
Unsweetened chocolate, chopped - 1 Oz
Butter - 1 Tbsp
Sweetened condensed milk - 14Oz
Mint extract - 1 Tbsp
Dark chocolate, for garnish - 7 Oz
Coconut oil - 1 Tsp
Cocoa powder - 1Cup
Sprinkles 1 - Cup
On a cutting board, chop milk chocolate into small pieces.
Transfer to a small saucepan. Repeat the same with the unsweetened chocolate. Add butter into the saucepan and heat over medium-low, stirring constantly for chocolate not to burn.
Once melted, remove from the heat and add sweetened condensed milk and mint extract. Mix until combined.
Pour mixture into a bowl and beat with an electric mixer for 2 minutes at medium speed.
Cover with plastic wrap directly to the surface and refrigerate for 30 minutes. Once chilled, beat again for another 2 minutes at high speed. Set aside.
Line an 8x8 inch square pan with parchment paper and grease with oil spray. Pour the chocolate mixture and even the surface with a spatula. Refrigerate for 2 hours or until firm.
Chop dark chocolate into small pieces and melt it in the microwave.
Add coconut oil and stir to combine. Line a baking sheet with parchment paper.
Prepare cocoa powder and sprinkles in different small bowls.
Remove the mint chocolate tray from the fridge, place it cutting board and use a sharp knife to cut 1-inch squares. Dip a
mint bite into the dark chocolate and use a fork to coat it. Lift up and remove the excess. Transfer to the baking sheet and let it set.
Grab a chocolate mint bite and toss it over the cocoa powder.
Grab a chocolate mint bite and roll it over the sprinkles.