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–+ servings
Homemade Andes Mint Chocolates

Irresistible Homemade Andes Mint Chocolates for Guilt-Free Indulgence

Enjoy homemade Andes Mint Chocolates with a guilt-free twist, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 20 minutes
Total Time 50 minutes
Servings: 12 chocolates
Course: Desserts
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup Cacao Butter Can substitute with coconut butter
  • 1/2 cup Powdered Monk Fruit Can swap with powdered sugar
  • 1 teaspoon Peppermint Flavoring Adjust if using peppermint extract
  • 1 teaspoon Spirulina Omit if preferred
Coating
  • 1 cup Dark Chocolate Chips Opt for high-cocoa content

Equipment

  • small saucepan
  • mini muffin mold
  • Whisk
  • parchment paper

Method
 

Chocolates Preparation
  1. Melt the cacao butter in a small saucepan over low heat until fully melted and smooth.
  2. Whisk in the powdered monk fruit and peppermint flavoring until thoroughly incorporated.
  3. Fill a mini muffin mold with the mint filling mixture and freeze until firm.
  4. Melt the dark chocolate chips over low heat, stirring until glossy.
  5. Dip the chilled mint fillings into the melted chocolate and place on a parchment-lined baking sheet.
  6. Drizzle leftover melted chocolate on top and freeze to harden completely.
  7. Store in an airtight container in the fridge or freezer.

Nutrition

Serving: 1chocolateCalories: 80kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gSodium: 5mgPotassium: 50mgFiber: 2gSugar: 1gIron: 2mg

Notes

Taste the filling mixture to adjust sweetness. Use low heat for melting chocolate and cacao butter to prevent burning. Experiment with flavors and colors to customize your chocolates.

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