Ingredients for Frango Mints
- 12 ounces semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 2 cups powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
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How to Make Frango Mints
- Melt 12 ounces of high-quality chocolate in a double boiler or microwave-safe bowl set over a pan of simmering water. Stir occasionally until completely smooth. Let cool slightly.
- In a separate bowl, cream together 1/2 cup (1 stick) of unsalted butter until light and fluffy.
- Gradually add 2 cups of powdered sugar to the creamed butter, mixing until well combined.
- Add 2 large eggs one at a time, beating well after each addition.
- Gently fold in the cooled melted chocolate, 1 teaspoon of vanilla extract, and 1/2 teaspoon peppermint extract (or other desired flavoring).
- Mix until the batter is smooth and creamy.
- Line a baking sheet with waxed paper. Drop rounded teaspoons of the mixture onto the waxed paper, spacing them about 1 inch apart. (Alternatively, use a piping bag for more uniform mints).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mints to firm up.
- Store in an airtight container in a cool, dry place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
11g
Carbs
1g
