Recipe: Chocolate Mint Candy & Chocolate Velvets

Hello Alyx,

I don't know if either of these is the recipe you're looking for, but just in case someone doesn't come forward with the extact recipe...

Chocolate Mint Candy (like Andes Mints)

1 1/2 lbs. white almond bark
6 oz. semi-sweet chocolate chips
1 tsp. peppermint extract
4 drops green food color
3 tbsp. whipping cream

Melt in microwave 1 pound of the bark and 6 ounces chocolate chips.
Spread 1/2 on wax paper; put in refrigerator until set.
Melt rest of bark, then stir in peppermint extract, green food color and whip cream.
Take the other out of refrigerator.
Pour mint mixture over.
Pour rest of chocolate layer on mint mixture.
Put in refrigerator just until set.
Cut into pieces.Chocolate Velvets

12 oz. milk chocolate (chips or candy bars)
1/4 c. unsalted butter
3/4 c. whipping cream, scalded
1 1/2 tbsp. creme de menthe*
Chocolate sprinkles or chopped pecans

Finely chop chocolate pieces into blender or food processor.
Heat butter to 110 degrees.
Add butter and scalded whipping cream to chocolate pieces.
Blend until smooth.
Continue for 1 minute.
Add creme de menthe.
Pour into bowl and chill overnight.
Next day shape into 3/4 inch balls and roll in sprinkles or pecans.
Chill until firm and keep in refrigerator until ready to serve.

*I think 1/2-1 tsp peppermint extract (or to taste) would be a substitute for this

Happy Holiday Cooking,

Betsy
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