Diatetic Melt-Away Mints
Submitted by peawee24
Silky peppermint chocolate squares that literally melt on your tongue, made with sugar-free milkcote chocolate coating and dipped for a smooth, snappy shell. Makes 8 dozen candies. A dietetic candy that tastes like pure indulgence.
YIELD
8 dozenPREP
15 minCOOK
20 minREADY
45 minThese little chocolate-peppermint squares are the kind of candy you’d expect to find in a fancy box tied with a ribbon. They melt the instant they hit your tongue with a cool, minty rush followed by creamy chocolate. And they’re completely sugar-free.
The method is simple but requires a bit of patience. Milkcote chocolate gets melted with shortening and peppermint oil, chilled to a soft custard consistency, then beaten briefly and poured into a pan. Once firm, the squares get dipped in more melted chocolate for a glossy, snappy coating.
Eight dozen pieces means you’ll have plenty for gifting, sharing, or stashing in the fridge for whenever the craving hits.
Kitchen Tips
- Use a double boiler and keep the water below a boil; chocolate coating scorches easily at high heat
- Do not overbeat the chilled mixture or it will seize and become grainy; 30 seconds is all you need
- Cut the squares while the slab is firm but not rock-hard; too cold and they’ll crack
- Let the dipping chocolate cool slightly so it coats evenly without melting the centers
Ingredients
Directions
In the top of a double boiler, melt milkcote coating over hot, not boiling, water.
Add shortening and pepermint, a little at a time, beating well after each addition.
Chill chocolate mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds.
DO NOT OVERBEAT. Pour into a waxed paper-lined 10×13 inch pan.
Cover with waxed paper and tap pan to level mixture.
Place in refrigerator until firm but not hard. Cut into small squares.
Dip in melted and cooled milkcote coating.
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