For an extra touch of elegance, dip the chilled mints in melted white chocolate and sprinkle with crushed peppermint candies. Experiment with different extracts, such as orange, almond, or raspberry, to create unique flavor combinations. If the chocolate mixture becomes too thick, add a teaspoon of milk or cream to thin it out. Ensure the butter is properly softened to avoid lumps in the final product. Sifting the confectioners' sugar is crucial for a smooth, creamy texture.
Erika's "Frango" Mints
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 15 mins
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SERVING24 People
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VIEWS9
Transport yourself to a bygone era with these delicate chocolate mints, reminiscent of the classic Frango® candies. Smooth, melt-in-your-mouth chocolate infused with refreshing mint, they are a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol5 mg
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Fiber1 g
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Protein1 g
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Saturated Fat4 g
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Sodium25 mg
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Sugar15 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare a baking sheet by lining it with parchment paper. This will prevent the mints from sticking. (5 minutes)
02
Step
12 mins
Gently melt the chocolate chips in a double boiler or a heatproof bowl set over a saucepan of simmering water. Stir constantly with a rubber spatula, ensuring the bottom of the bowl doesn't touch the water. Continue until completely melted and smooth. (10-15 minutes)
03
Step
5 mins
In a separate bowl, cream together the sifted confectioners' sugar, egg substitute, and softened butter using an electric mixer on medium speed. Beat until the mixture is light, fluffy, and well combined. (5 minutes)
04
Step
3 mins
Gradually add the melted chocolate to the creamed mixture, beating on low speed until just incorporated. Be careful not to overmix. (3 minutes)
05
Step
2 mins
Stir in the mint and vanilla extracts until evenly distributed throughout the chocolate mixture. (2 minutes)
06
Step
13 mins
Drop the chocolate mixture by rounded teaspoonfuls onto the prepared parchment-lined baking sheet, or for a more refined look, pipe the mixture using a pastry bag fitted with a decorative tip. (10-15 minutes)
07
Step
4 hrs
Refrigerate the baking sheet for at least 4 hours, or preferably overnight, to allow the mints to firm up completely. (240+ minutes)
08
Step
5 mins
Once firm, gently remove the mints from the parchment paper and store them in an airtight container in the refrigerator for up to a week. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Kenneth Beattyhahn
Jun 29, 2025These mints are absolutely divine! The perfect balance of chocolate and mint.
Annamarie Gulgowski
Jun 27, 2025I piped the chocolate into small candy papers and they looked so professional.
Connie Nikolaus
Jun 27, 2025Next time, I'll try adding a pinch of sea salt to enhance the chocolate flavor.
Jamaal Tillman
Jun 26, 2025A little tricky to work with, but totally worth the effort. My family loved them!
Flo Stehrtorphy
Jun 16, 2025I substituted peppermint oil for the mint extract and they were even more intense!