Chocolate Mint Creams Recipe

Why You’ll Love This Recipe

I love this recipe because it gives me total control over the flavor and sweetness—unlike store-bought versions, I can dial the mint up or down to my liking. The mint cream is silky and refreshing, and the chocolate coating adds just the right touch of richness. There’s no need for special equipment or candy thermometers, and the ingredients are simple and easy to find. These are perfect for parties, edible gifts, or just a satisfying sweet bite after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mint Cream:
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 tablespoon heavy cream (plus more if needed)
½ teaspoon peppermint extract
Green food coloring (optional)

Chocolate Coating:
1 cup semi-sweet or dark chocolate chips
1 tablespoon coconut oil or shortening

Directions

1. I start by combining the powdered sugar and softened butter in a mixing bowl. I use a hand mixer (or a wooden spoon if I feel like working out) and mix until smooth and fluffy.

2. I gradually add in the heavy cream and peppermint extract while mixing, creating a thick, moldable dough. If the mixture is too dry, I add cream one teaspoon at a time until it’s smooth. If I want that classic mint color, I mix in a few drops of green food coloring.

3. I line a baking sheet with parchment paper and begin shaping the mint mixture into small balls—about ¾ inch wide. Then I gently flatten them into discs about ¼ inch thick.

4. I place the tray in the fridge and let the mint discs chill for at least 30 minutes to firm up.

5. While the mints chill, I melt the chocolate chips with the coconut oil in a microwave-safe bowl, microwaving in 30-second bursts and stirring each time until smooth. (Sometimes I use a double boiler instead for more control.)

6. Once the chocolate is ready and the mints are firm, I dip each mint disc into the melted chocolate using a fork, letting the excess drip off. I return them to the parchment-lined sheet.

7. After coating all the mints, I chill them again for about 15–20 minutes until the chocolate sets completely.

Servings and timing

This recipe makes about 24 mint creams.
Prep time: 20 minutes
Chilling time: 30–45 minutes
Total time: 50–65 minutes

Variations

Sometimes I use white chocolate instead of dark for a sweeter contrast. I’ve also flavored the mint center with vanilla or almond extract for a twist. For a festive touch, I like to sprinkle crushed peppermint or drizzle extra chocolate over the top. And if I want a caffeine kick, I stir in a pinch of espresso powder into the chocolate coating.

storage/reheating

I store the finished mint creams in an airtight container in the fridge for up to 2 weeks. They also freeze well—just place them in a single layer in a freezer-safe container with parchment between the layers. I thaw them in the fridge before serving. These don’t need reheating—they’re best served chilled or at room temperature.

FAQs

Can I make these ahead of time?

Yes, I usually make them a few days in advance. They store beautifully in the fridge and taste even better after the flavors meld.

Do I have to use green food coloring?

Not at all. I sometimes skip the coloring when I want a more natural look. It’s just for appearance and doesn’t affect the flavor.

Can I use peppermint oil instead of extract?

Yes, but I use it very sparingly—peppermint oil is much stronger than extract, so I start with just a drop and taste as I go.

Can I use a different type of chocolate?

Absolutely. I switch between dark, semi-sweet, or white chocolate depending on my mood or who I’m making them for.

How do I prevent the chocolate from cracking?

I make sure the mint centers aren’t too cold when dipping, and I let the chocolate coating set gradually in the fridge to avoid sudden temperature changes.

Conclusion

These Chocolate Mint Creams are a homemade candy that I turn to again and again—for holidays, gifts, or when I want something cool and chocolatey. They’re simple to make, yet they look and taste like something from a fancy confectionery. Every time I make them, they disappear fast, so I always double the batch—just to be safe.

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