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    Home

    Mint Chocolates Recipe

    Last Updated On: May 22, 2025 by Aarthi

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    Mint chocolates are bite-sized delights filled with a soft, peppermint-flavored cream and coated in a rich chocolate shell. These are super easy to make at home, require no fancy tools (though a silicone mould helps), and taste just like the ones you’d buy from a store. Think peppermint patties or After Eight-style chocolates but homemade with love! This recipe is a great go-to if you're craving something chocolatey with a fresh twist. You only need a few simple ingredients and a little patience to let things chill in between. Whether you’re making them for yourself or as edible gifts, they always bring smiles.

    Mint Chocolates Recipe

    Delicious mint chocolates which has delicious peppermint sweet filling. The chocolate taste amazing and it can be given as a edible gift as well.

    Jump to:
    • About Mint Chocolates
    • Ingredients
    • Mint Chocolates (Step by Step Pictures)
    • Expert Tips
    • FAQ
    • Variations
    • 📖 Recipe Card

    I had one of this chocolate few days back and i am in complete love with it. This is a easy version of making it at home and it taste delicious. I have one more version which has corn syrup added in it.

    About Mint Chocolates

    What makes this mint chocolate recipe so charming is how home-friendly it is. You don’t need fancy tools or years of experience in the kitchen. Just a bowl, some chocolate, and your hands. The end result? These chocolates have a professional touch but are made right in your kitchen. 

    When you bite into one, there’s a satisfying snap from the dark chocolate, followed by a sweet, cool, creamy peppermint surprise that feels like something out of a gourmet box. Visually, they’re such a treat too! The glossy dark chocolate shell with a little pop of green on the inside makes them look elegant and fun especially when you’re gifting them or putting them out for guests. They add a lovely splash of color and flavor to dessert platters, and they always get compliments.

    Another thing I love about them is how flexible the method is. If you don’t have a silicon mould, no worries! You can simply roll the filling into soft, minty dough balls and dip them into melted chocolate. It’s a fuss-free recipe that can be easily adapted based on what tools you have at home. Plus, no baking required! Less heat, less sweat, and less cleanup my favorite kind of dessert.

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    Why This Recipe Works

    One of the best things about this recipe is the balance of flavors. Dark chocolate gives a deep, slightly bitter edge that perfectly offsets the sweetness of the peppermint filling. It’s not too sweet, not too strong just the right harmony in every bite. 

    Why I Like This Recipe - Honestly, mint and chocolate are such a nostalgic combo for me. Growing up, my mom would always keep After Eight mints in a hidden drawer (which I definitely did not sneak into regularly). Making this version at home takes me back to that memory but adds a homemade warmth to it. These little bites are always a hit with my family. My sister calls them “fancy fridge mints,” and my grandma says they taste better than the boxed ones. There’s something special about serving a homemade version of something store-bought it feels more personal. Also, the satisfaction of breaking into that chocolate shell and seeing the green cream inside? That moment alone makes it worth making.

    The filling is a blend of icing sugar, butter, cream, peppermint oil, and just a touch of food coloring. This combo gives you a soft, smooth texture that doesn’t harden too much in the fridge. It melts in your mouth and leaves a cool, refreshing finish, which is what minty desserts are all about.

    And let's be honest the method is super chill. You don’t need an oven. Just a bowl set over simmering water to melt the chocolate, and a fridge to help everything set. Whether you're a beginner or someone who just doesn’t feel like cooking that day, this recipe still makes you feel like a pro.

    Ingredients

    Dark Chocolate - You can go with regular dark chocolate bars or cooking chocolate both work fine. Just make sure to chop it into small pieces so it melts evenly. Dark chocolate is a great choice here because it balances out the sweet filling and gives that nice, rich outer shell.

    Icing Sugar –  This is what makes the filling sweet and smooth. If your sugar has lumps, you can sift it for a softer texture it’s not a must, but it helps. Icing sugar blends well with the cream and butter to give that creamy, melt-in-your-mouth feel.

    Cream –  This adds a bit of richness and helps make the filling nice and soft. You don’t need a lot just enough to bring everything together. You can use heavy cream if you have it, or even the thick cream that forms on top of milk (malai).

    Butter –  Butter helps hold the filling together and adds a nice buttery flavor. Make sure it's melted but not hot when mixing it in. If it’s too warm, it might mess with the texture of the filling.

    Green Food Colour – Just a couple of drops go a long way peppermint oil is strong! This is what gives the filling that fresh, minty kick. If you like it super minty, you can add one more drop, but start small and taste as you go.

    Peppermint Oil – This one’s totally optional, but it does give that nice pop of green that people expect with mint chocolates. A drop or two is enough you don’t want it neon bright, just a gentle minty green.

    Mint Chocolates (Step by Step Pictures)

     1)Take any chocolate of your choice

    2)Break into small pieces and take it in a heat safe bowl. Place over a bowl of simmering water.

    3)Set aside to cool.

    4)Take icing sugar in a bowl

    5)Add in cream

    6)Add in melted butter

    7)Mix well.

    8)Add in few drops of green colour

    9)Add some peppermint extract

    10)Mix well

    11)Take silicon mould

    12)Grease with little oil

    13)Spoon some chocolate in

    14)Coat with chocolate

    15)Coat on all sides.

    16)Pop it in fridge to make the chocolate set a little

    17)Spoon the filling in

    18)Top with more chocolate

    19)Chill untill set

    20)Un mould.

    21)Serve

    22)If you don't have the mould, add more icing sugar to the mixture.

    23)Knead to a dough like

    24)Take small portion of dough

    25)Roll it into a smooth ball

    26)Pop it in fridge to set

    27)Remove it

    28)Dip it in chocolate

    29)Coat well

    30)Set them in fridge to set

    31)Done

    32)Serve

    Expert Tips

    1. Melt Your Chocolate Gently - Never rush this part. Always melt your chocolate using the double boiler method—that’s just placing a heatproof bowl over a pan of simmering water. It might take a little longer than microwaving, but it keeps the chocolate smooth, glossy, and prevents it from burning or becoming grainy. Burnt chocolate is just... sad.

    2. Use Melted (Not Hot) Butter - When making the filling, make sure the butter is melted and warm—not piping hot. If it’s too hot, it might melt the sugar too quickly or affect the texture of the cream. Gently melted butter blends better with the icing sugar and cream, making the filling soft and smooth without becoming runny.

    3. Silicone Moulds Are a Blessing- If you have silicone moulds, use them! They make life so much easier. You won’t need to bang or scrape to get your chocolates out they just pop right out looking all shiny and perfect. If you don’t have one, don’t worry. You can use mini cupcake liners or even shape the filling into small minty balls and dip them in chocolate by hand. It won’t look store-bought, but it’ll still taste like heaven

    4. Don’t Skip Fridge Time - This part is important after every layer (base chocolate, mint filling, top chocolate), chill the mould in the fridge. It doesn’t have to be for hours—even 10-15 minutes between each layer helps it firm up and gives you that clean, even look when you bite into it later. It also keeps the filling from mixing into the chocolate and getting messy.

    Storage & Serving

    Storage - Keep the mint chocolates in an airtight container in the fridge. They’ll stay good for 7–10 days, and won’t lose their texture or flavor. If you’re stacking them, place a small piece of parchment paper between layers to keep them from sticking.

    Serving - These are best enjoyed chilled straight from the fridge, but taste just as good at room temperature. Serve them after a meal, with coffee or tea, or pop one in a gift box for a homemade treat that looks thoughtful and tastes amazing.

    Make-Ahead Tip

    The filling can be made a day or two in advance and stored in the fridge. Just remember to take it out ahead of time so it softens slightly—makes spreading or shaping way easier. You can even make the full chocolates and store them, saving time before a party or event.

    FAQ

    1. Can I use milk chocolate instead of dark chocolate?

    Yes, definitely! Milk chocolate works great if you prefer a sweeter taste. Just remember, it’s already quite sweet, so you can reduce the icing sugar in the filling a little to balance it out.

    2. What if I don’t have peppermint oil?

    No worries! You can use peppermint extract instead. Start with about 1⁄2 teaspoon, mix it in, and taste. If it’s not minty enough, add a tiny bit more. Just go slow—peppermint flavor gets strong quickly.

    3. Can I freeze these?

    Yes, you can freeze them easily. Store them in a box with parchment paper between layers so they don’t stick. When you want to eat them, just let them sit at room temperature for 10–15 minutes.

    4. Can I make these without a mould?

    Absolutely. Just shape the filling into small balls, freeze them a bit, then dip into melted chocolate. It’s a bit more hands-on but still turns out great!

    Variations

    1. Add Crunch - Mix in some crushed nuts, crispy rice, or even cookie crumbs into the filling. You can also sprinkle a few on top before chilling for a little texture and fun.

    2. Use White Chocolate - Switch out the dark chocolate for white chocolate to create a creamy, sweeter version. It looks really pretty with the green filling too!

    3. Make It Layered - For a layered look, pour a little chocolate in first, chill it, then add the filling, chill again, and finish with more chocolate on top. It gives a nice surprise inside when you bite into it.

    4. Flavour Twist - Instead of mint, try orange or almond extract in the filling for a totally different vibe. Just make sure to use food-safe oils or extracts made for baking.

    Chocolates Recipes

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    📖 Recipe Card

    Mint Chocolates Recipe

    Mint chocolates are bite-sized delights filled with a soft, peppermint-flavored cream and coated in a rich chocolate shell. These are super easy to make at home, require no fancy tools (though a silicone mould helps), and taste just like the ones you’d buy from a store. Think peppermint patties or After Eight-style chocolates but homemade with love! This recipe is a great go-to if you're craving something chocolatey with a fresh twist. You only need a few simple ingredients and a little patience to let things chill in between. Whether you’re making them for yourself or as edible gifts, they always bring smiles.
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    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8 servings
    Calories: 214kcal
    Author: Aarthi

    Equipment

    • Silicon Chocolate Mould
    • Sauce Pan
    • Heat safe bowl

    Ingredients

    • 1 cup Dark Chocolate

    For Filling

    • 1 cup Icing Sugar (Confectioners Sugar)
    • 2 tbsp Heavy Cream
    • 1 tbsp Unsalted Butter melted
    • ¼ tsp Green Food Colour
    • 2 drops Edible Peppermint Oil

    Instructions

    • Pre-Prep Stage - Start by gathering all ingredients and making sure the butter is melted and the cream is at room temperature. Chop the chocolate and keep your moulds or mini paper cups ready. If using moulds, lightly grease them with a drop of oil.
    • Making the Mint Filling - In a mixing bowl, combine 1 cup of icing sugar with 2 tablespoons of cream and 1 tablespoon of melted butter. Mix until it becomes smooth and pasty. Add a few drops of green food colour and 2 drops of peppermint oil. Mix well. Taste and adjust the mint if needed.
    • Melting the Chocolate - Take 1 cup of chopped dark chocolate in a heatproof bowl. Place this over a pot of simmering water and stir gently until fully melted. Don’t overheat.
    • Assembling in Mould - Spoon a little melted chocolate into each mould. Swirl it around to coat the base and sides. Chill in the fridge for 5–10 minutes to set. Add a spoonful of the mint filling in the centre. Cover with more melted chocolate and smooth the top. Pop back in the fridge for at least 2–3 hours.
    • No-Mould Method - Add a bit more icing sugar to the filling mixture until it forms a soft dough. Roll into small balls. Dip each ball into melted chocolate, place on a tray lined with parchment, and refrigerate until set.

    Nutrition

    Serving: 1serving | Calories: 214kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 161mg | Fiber: 2g | Sugar: 20g | Vitamin A: 107IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Pia Ostrognai

      at

      I just wanted to know what kind of cream this recipe calls for. Heavy cream? Whipping cream?
      Is there something I can substitute it with?
      Thank you!

      Reply
      • Aarthi

        at

        it is heavy cream

        Reply

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