Homemade Andes Mints

A delightful homemade treat combining rich dark chocolate and creamy mint green chocolate, perfect for sharing or gifting.

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Prep Time 20

Cook Time 10

Total Time 2 10

Servings: 5 pieces

Course: Dessert, Treat

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

For the Chocolate Layers

11 oz 1 bag dark chocolate chips Alternatively, use milk chocolate for a sweeter flavor.
5.5 oz 1/2 bag white chocolate chips
2 tablespoons vegetable oil Divided into two tablespoons.
1 teaspoon peppermint extract
to taste Green gel food coloring Adjust based on desired color intensity.

Method

Melt the Dark Chocolate

Place 1 bag of dark chocolate chips in a microwave-safe bowl. Heat on 50% power for 1 minute.
Stir in 1 tablespoon of vegetable oil and return to the microwave, heating in 30-second bursts until smooth. Set aside.

Prepare the White Chocolate

In a separate bowl, repeat the process with the white chocolate chips, using the remaining tablespoon of vegetable oil.
Once melted, add the peppermint extract and a few drops of green gel food coloring. Stir until smooth.

Layer the Chocolate in the Mold

Lay your silicone mold flat on your table. Fill the bottom of the mold with melted dark chocolate, about ⅓ of the way.
Spoon in the green chocolate to cover the dark layer, filling the mold up to ⅔.
Top with the remaining dark chocolate, ensuring everything is smooth.

Chill to Set

Place the filled mold on a baking sheet for stability and transfer it to the freezer. Chill for at least 4 hours or overnight until set.

Cut and Serve

Once set, pop the chocolates out of the mold and place them on a cutting board.
Slice along the pre-grooved edges to create five 1x2 pieces per bar. Enjoy or store in the refrigerator!

Notes

Store in an airtight container in the refrigerator for freshness. They can last about two weeks. For a decorative touch, drizzle with white or dark chocolate before chilling.