Cooking The Books Chocolate Challenge

This month’s “Cooking The Books” group had a chocolate challenge. While visions of everything chocolate danced in my head I had to step back for a Willie Wonka Chocolate Factory moment. I do not have a staff of Ooopma Loompas to help me create fabulous chocolate delicacies. And being not quite a month post-op from back surgery I do have to be more practical – so I chose an easy mint recipe from Better Homes and Gardens 75th Anniversary Limited Edition to make.

And wouldn’t you know, the recipe I chose did not include chocolate so I had to add it to the ingredients. That might be considered cheating, but I’m going with it as the end results were fabulous!

A quick note about peppermint: It is a hybrid mint, a cross between watermint and spearmint. There are many benefits of peppermint. Here are 15 health benefits of peppermint.

Mix cream cheese with powdered sugar and peppermint extract.

Knead into a doughy ball.

Add a few drops of food coloring to small amounts of dough if you want colored mints.

Roll into balls and flatten out with the bottom of a glass.

Dipped colored mints.

Fully covered mints resemble peppermint patties. 

Stack on a plate for snacking.

Ingredients

  • 1 3-ounce package cream cheese, softened
  • 1/2 teaspoon peppermint extract
  • 3 cups sifted powdered sugar (I did not sift mine)
  • 1 cup chocolate pieces melted
  • 1 tablespoon coconut oil
  • Granulated sugar

Optional: Few drops of food coloring

Instructions

  1. Mix together cream cheese and peppermint extract.
  2. Gradually add in powdered sugar, stirring until mixtures smooth.
  3. Knead into a soft dough with your hands.
  4. If adding food coloring, separate into small amounts of dough and knead color in until evenly distributed.
  5. Roll small bits of dough mixture into small balls (about 3/4 inch).
  6. Set by putting in the freezer for an hour or fridge overnight.
  7. Roll balls and flatten.
  8. Dip flattened mints into melted chocolate and place on waxed paper to cool.
  9. Set in the fridge overnight or in the freezer for an hour.

5 thoughts on “Cooking The Books Chocolate Challenge”

    1. The coconut oil is just a thinning agent for the chocolate. It doesn't taste like coconut to me but then I like coconut so maybe I don't notice it. Yes you could add more mint or vanilla flavoring and/or a little water as you melt the chocolate to thin it a bit.
  1. Pingback: Cooking The Books – Fettuccine With Sage Butter, Bacon, And Artichokes | Christina's Food And Travel

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top