Andes Mints Taste-Alike Chocolates
Layers of melted chocolate sandwiched around a minty layer of white chocolate. These taste a lot like Andes mints and are super easy to make.
Making your own Andes mints is so easy, anyone can do it! These decadent treats feature a refreshing layer of minty white chocolate sandwiched between two layers of semi-sweet chocolate. It’s the perfect balance of rich and minty, making them a satisfying snack or after-dinner indulgence.
How to Make Homemade Andes Mints
First, melt your semi-sweet chocolate. I recommend using an 80% cocoa variety, like Ghirardelli. Milk chocolate doesn’t melt as smoothly, so I’d skip it for this recipe. Spread a layer of the melted chocolate onto a metal cookie sheet and pop it into the freezer for a few minutes to harden.
Pro Tip: Clean your containers after each melt, so the chocolate comes out smoothly for every layer.
While the bottom layer sets, melt some white chocolate or almond bark (which is easier to melt but not as healthy—everything in moderation, right?). Stir in 1/2 a teaspoon of peppermint extract and a few drops of green food dye to get that classic minty color. Spread this minty goodness over the hardened chocolate layer, then return it to the freezer.
Once the mint layer is firm, melt more semi-sweet chocolate and spread it over the top. Freeze it again until solid. When you’re ready to cut, apply even pressure with your knife to avoid cracking the chocolate. Slice into small rectangles, and voilà —homemade Andes mints!
They’re perfect for snacking, gifting, or sneaking a treat whenever the craving hits. Enjoy!
How to Use Your Andes Mints-besides snacking of course.
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Andes Mint Taste-Alike Chocolates
Ingredients
- ½ lb white melting chocolate
- 1 lb semi-sweet chocolate chips (divided into two parts)
- Green food dye (see notes)
- 1 teaspoon oil-based peppermint extract (see notes)
Instructions
- In a microwave-safe bowl, melt half of the semi-sweet chocolate chips on high for 60 seconds. Stir, then continue melting in 15-second increments, stirring after each, until fully smooth.Spread a thin layer of the melted chocolate on a cookie sheet lined with parchment paper. Place the sheet in the freezer for 2-3 minutes, or until the chocolate hardens.
- In another microwave-safe bowl, melt the white chocolate the same way—60 seconds on high, then stirring and continuing in 15-second bursts until smooth.Once melted, stir in 1 teaspoon of oil-based peppermint extract and a few drops of green food coloring until evenly distributed.Working quickly, spread a thin layer of the white chocolate over the first semi-sweet chocolate layer. Be mindful that the white chocolate hardens faster on the cold base. Return the sheet to the freezer for another 2-3 minutes to set.
- Melt the remaining semi-sweet chocolate chips using the same microwave method. Working in small sections again, spread the chocolate over the hardened peppermint layer. Place the tray back in the freezer for a final 2-3 minutes, or until fully set.
- To cut into small pieces, dip a sharp knife in hot water, wipe it dry, and slice through the layers to create pieces about ½ inch by ¾ inch. If the chocolate starts to crack, reheat the knife to make cleaner cuts.
Notes
- Peppermint Extract: Make sure to use an oil-based peppermint extract, as water-based extracts can cause chocolate to seize.
- Food Dye: If using gel food coloring, start with a small amount and adjust for your desired shade of green.