Baking - Desserts, Recipe

Chocolate Buttermints

One of my favourite flavour combinations is chocolate mint. Having made the buttermints a few weeks ago, I decided to experiment with a variation. I had a couple sections of a dark chocolate bar in the cupboard that I thought I could just melt and blend into the mix.

I thought the melted chocolate would have enough moisture to add to the mix that the cream wouldn’t need to be included. But as the icing sugar was added, it was clear that it did need some extra moisture to pull it together. I added some whole milk (because I didn’t have cream) a half teaspoonful at a time and ended up adding about two teaspoons to make it come together enough to mold the mints.

So I ended up using 40g of softened butter, 1/2 tsp peppermint extract, about 25g melted dark chocolate, 2 tsp whole milk, and 220g icing sugar. I think if I were to make them again I would decrease the amount of peppermint extract, as I found the mint overpowered the flavour of the chocolate. The amount is fine if they are simply mints, but I think the chocolate mints need a finer balance of the flavours. Oh, I’ll still eat them, and I’ll also enjoy them. I just might enjoy them a little more the next time I make them!


4 thoughts on “Chocolate Buttermints”

  1. This sounds like a good alternative to my traditional chocolate truffles at Christmas time. Thanks for the idea! I’m happy you smoothed out all the wrinkles so I can have smooth sailing 🙂

    1. So if the half teaspoon of peppermint extract was overpowering, it likely wouldn’t be a good idea to use peppermint oil. I wonder what the original mints would taste like using wintergreen flavor!!

      1. Mmmmm! I think wintergreen would be very nice, I love wintergreen flavour. I thought about that when I first made them a few weeks back, but already had the peppermint on hand.

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