I really had no reason to make these cute little creamy chocolate-covered mints. But, I am still in the honeymoon period with my beautiful green KitchenAid stand mixer. And it was Sunday. And I had all of the ingredients in my cupboards. And they were ridiculously easy to make. And fun to photograph.
I got the recipe from the little instruction and recipe book that came with my mixer. And then decided to punch them up with the chocolate. Oh, and some vanilla. And I used creme de menthe syrup instead of mint extract. So I guess you could say I was inspired by the recipe in the KitchenAid book.
Creamy chocolate-covered mints
Start with ~4 oz of cream cheese (1/2 a package) in a mixing bowl.
Add some creme de menthe syrup (I am not exactly sure how much I added – I did it mostly to taste. The recipe calls for a 1/4 tsp of mint extract) The recipe also calls for some green food coloring, but as the syrup was already green, I didn’t want to over-do it.
Continue rolling out the mints. I love how they look like marshmallow here!
Melt some chocolate chips, a pinch of salt and a pat of butter in a double broiler. I’ve just realized you can spy me photographing in the reflection of the double broiler – totally unintentional, but I kind of like it.
Now, in a more well-equipped kitchen, I would put this in a piping bag. But this isn’t really a well-equipped kitchen. So I used an all-purpose ziploc bag instead and cut a tiny hole in the corner to pipe my chocolate across my mints.
I am not quite sure what to do with all of these goodies I’ve been obsessed with making. My very small freezer is quickly becoming jam-packed. Perhaps I should find some friends in this town to unload them on.