Cocoa Mints are refreshing chocolate mint candies with a deep, dark cocoa taste. They come together in just a few minutes and keep for several weeks in the refrigerator. I love them plain, but they’re ultra decadent dipped in chocolate.
This recipe yields about 52 1-inch mints.
1. In a large mixing bowl, place the cocoa powder, butter, mint extract, milk, powdered sugar, and salt.
2. Turn the mixer to low and mix until the candy comes together. It will look very dry at first, but as it continues mixing it should form into a clump around the paddle. If it seems very crumbly, add more milk, 1/2 teaspoon at a time, until it is a workable consistency. It should resemble a stiff cookie dough--supple enough to roll out, but not sticky.
3. Once the candy has reached the proper texture, roll it out between two sheets of waxed paper or parchment paper, until it is about ½-inch thick.
4. Use a cookie cutter to cut shapes out of the candy and place them on a plate or baking sheet lined with foil or waxed paper. Alternately, you can just cut the candy into squares with a sharp knife. If you use cookie cutters, re-roll the scraps of candy again and cut out more shapes; repeat until all of the candy is used up.
5. Refrigerate the mints until firm, about 1 hour. Once firm, they can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for several weeks.
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