4 Ways to Celebrate National Chocolate Mint Day...

4 Ways to Celebrate National Chocolate Mint Day

I’m not being a goofball- it actually, really, honestly is National Chocolate Mint Day.

Somewhere out there, lobbyists representing both chocolate and mint camps got together (perhaps after a few too many Creme de Menthe cocktails one evening) and hatched a plan to promote their sweet, minty-fresh union. A clever plan indeed- to create a day all for themselves- a yearly reminder that chocolate and mint were destined to be together.

So February 19th… forever mark your calendars with this auspicious anniversary. And try a few of the mint chocolate gems below: Chocolate Mint Bark, Decadent Mint Chocolate Truffles, Mint Chocolate Fudge Brownies, and a martini known as the Boozy Chocolate Minitini. (Mint + chocolate + alcohol… I’ll cheers to that.)

Chocolate Mint Bark

Bark. Easy to make, loved by all, and easy to incorporate mint into. Good stuff. (Warning: don’t make the same mistake I did… click here for details. I’m not ashamed to share my recipes for disaster with you- at least give me credit for that.)

1 package of chopped Andes Mint squares (28 pieces), or 1 1/2 boxes chilled, chopped Junior Mints

2 cups bittersweet, dark, or semisweet chocolate chips (or 16 oz. finely chopped chocolate if from a block)

1 1/2 cups white chocolate chips (or 12 oz. finely chopped chocolate if from a block)

1 teaspoon vegetable oil

1/4 teaspoon of food-grade peppermint oil (or 1 teaspoon peppermint extract)

1 or 2 drops of green food coloring (totally optional)
1. Line a 13 x 9 baking pan or jelly roll pan with foil, and set aside. Chop mint candy pieces up into small pieces and set aside.
2. Melt bittersweet chocolate in microwave-safe bowl for 45 seconds, then in 20 second intervals thereafter, stirring regularly to ensure that the chocolate melts evenly. (You can also set a heatproof bowl over a pan of simmering water and melt the old fashioned way- just don’t get any water in the chocolate.)
3. Pour chocolate into prepared pan, smoothing out with a spatula.
4. Melt white chocolate with oil in microwave or over double boiler (as in step 2), then add peppermint oil/extract and then stir in food coloring (if using). Gently pour overtop dark chocolate in pan, and smooth suface out with a spatula. (Make sure bittersweet chocolate isn’t totally hardened when you pour the white chocolate layer on top, or you’ll create a “Bark Boo Boo” Recipe for Disaster, like I recently did.)
5. Sprinkle chopped mint candies on top of chocolate surface, and press gently on larger pieces to ensure they stick to the bark. Allow to chill in fridge, and chop with a knife or break into pieces.
Tips:
- Want to get fancy? Drag the tip of a paring knife through both layers of the chocolate to create a swirly effect.
- Chopping the bark into neat squares or shapes with a knife is easier if the bark is not quite fully chilled- if it’s too cold, it will want to snap into little pieces that will annoy you.
- Breaking the bark into rough-edged, “I Like the Rustic Look” kind of bark will require you to chill the pan completely, then use a piece of wax paper between your fingers and bark to break into chunky pieces.
- If using Junior Mints… refrigerate them before chopping or they’ll end up in gooey pieces that don’t sprinkle as attractively as you’ll want on the top of the bark. Be warned- Junior Mints will ooze after sitting on the bark for a while, so if you’re stacking these treats or you want a neat and tidy treat, skip them or use the Andes Mints instead.
- Don’t want to use candy on top? Break free from the chains of the recipe… do what you must!
- Nuts? Why not? Try toasting almonds lightly, and then stir them in with either the bittersweet or white chocolate. Or both.
- Not into mint? Um, I won’t ask why are you’re reading a blog post about National Chocolate Mint Day… and just say this— skip the peppermint oil/extract and mint candy on top, and you have a terrific bark base. Add nuts, or dried cherries, or any other dried fruit, or other cut-up chocolate bars…
- Don’t go near spearmint extract. Trust me.
Decadent Mint Chocolate Truffles

These are so easy to make, and so glorious. When you’re looking for a rich treat with a tiny serving size, make these your go-to candies.

1 cup bittersweet chocolate chips (or 8 ounces finely chopped pieces from a block)

1/2 box of Junior Mints or Andes Mint squares, finely chopped

1/2 cup heavy cream

1 tablespoon unsalted butter

2 drops peppermint oil (or 1/4 teaspoon peppermint extract)- optional

2 tablespoons cocoa powder &/or confectioners’ sugar
1. Place chocolate chips and chopped mint candies in a medium bowl, and set aside.
2. Heat cream and butter until just boiling (in either a small saucepan over medium high heat, or in microwave), and pour over chocolate. Allow to sit for a few minutes, then stir to combine until smooth. (If chocolate is not melted at this point, you can microwave briefly.) Add peppermint oil if using (to impart stronger mint flavor- totally optional).
3. Allow to chill for several hours in the fridge (or overnight). Scoop chocolate (with a teaspoon, a melon baller, or a cookie scooper) and roll into 1-inch balls with your hands. Pour cocoa powder or confectioners’ sugar into a shallow bowl and roll truffles in coating. Allow to chill in fridge for about 30 minutes.
Tips:
- Quality matters! Use the best brand of chocolate you can find or afford…
- Impatient? I am too. Rather than waiting for hours to pass so your truffles have chilled enough to roll out, pour the chocolate onto a parchment or wax paper-lined baking sheet, and then place in the fridge. It will cool faster…
- Mint-free? Go ahead and skip the mint in these truffles. You can add a tablespoon of your favorite liqueur, or a teaspoon of your favorite extract… the options are limitless. (Imagine a Kahlua truffle? Or Grand Marnier?)
- Presentation thoughts: place rolled truffles in little candy cups (like mini muffin cups)- that way they won’t glob onto one another if you’re looking to give a few as a gift. If you’re skipping the mint, you can roll your truffles in finely chopped nuts, coconut, candy bits, etc. Again, limitless options (overwhelmingly so… now I want to make 17 different versions).
- Confession: after screwing up a batch of the Chocolate Mint Bark (recipe above), I actually melted the entire thing down to make truffles (adding hot cream & butter, as per instructions). It was one of the best mistakes I’ve ever made… a successful resuscitation of what would have been a lot of wasted chocolate- which is never a good thing.
Mint Chocolate Fudge Brownies

These were posted previously, but deserve a comeback. Really- how heavenly does a layer of 2 big Ghiradelli Mint Bars stuffed inside the World’s Best Fudge Brownie sound? Check the recipe out: Mint Chocolate Fudge Brownies. (If you’re feeling ambitious, make homemade Chocolate Peppermint Patties and switch out the storebought chocolate… it might take longer, but when it comes to mint & chocolate, it’s a labor of love.)

Boozy Chocolate Mintini

The instructions for this alcoholic dessert in a martini glass should read as follows: 1. Drink and repeat, repeatedly.
National Chocolate Mint day… cheers. Repeatedly!

1 oz. vodka

1/2 oz. White Creme de Menthe

1/2 oz. White Creme de Cacao
1. Pour ingredients into a shaker cup filled with ice and then strain into a chilled martini glass.
2. Garnish with a mint-chocolate stick &/or a sprig of fresh mint.
Click Here to PRINT This Recipe Now!
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February 19th, 2012 | More Sweets Please | 2 Comments | Tags: Booze, Candies, Chocolate, Gluten-Free, Mint

2 Responses and Counting...

L. J. Schepperley 02.19.2012

Decadent Mint Chocolate Truffles! Need I say more? These are heavenly…. The rich texture that melts in your mouth, makes this a perfect size treat!
Another winner Jodi :)
More Sweets Please

Who knew that heaven could be found in a truffle? Well, I’m glad you agree… and with mint combined with chocolate, it’s undebatable.