Mint Chocolate Cups
Decadent chocolate cups topped with creamy mint chocolate. These simple candies are made with just a few ingredients and are a perfect holiday treat.
Okay, so, no big deal… but Christmas is less than two weeks away. (OMG.)
*Deep Breath*…it’s okay… it’s okay… I do this every year, I put off my shopping until the last minute. I always find a way. It’s fine.
First and foremost, thank you Lord for Amazon Prime. You bring gifts for people to my door, and you do it in two days. Thank you.
The only problem that Amazon can’t solve for me is figuring out WHAT to get for people. Like, what do I get for my daughter’s daycare teachers? A dang apple? No. The answer to that is no. Since when did apples get associated with teachers anyway? Children are our future, right? And teachers are molding the lovely pieces of kiddie clay that they are, right? And thank them by giving them apples? PFFFF. (*Thank you* to all of the teachers out there by the way, you are my hero.)
Well anyway. The answer is this. Chocolate. But not just any chocolate. Sweet and creamy mint chocolate in the shape of cute little cups. That, is a gift people. And I didn’t even need my friend Amazon for it.
And BONUS, these suckers don’t have to be refrigerated so you can wrap them up in cute little candy gift bags, bring them to whoever you want, and call it a day. Done and done!
Check out my other recipes!
Mint Chocolate Cups
Decadent chocolate cups topped with creamy mint chocolate. These simple candies are made with just a few ingredients and are a perfect holiday treat!
- Nonstick cooking spray
- 1 + ½ cups semi-sweet chocolate chips
- (14 oz.) can sweetened condensed milk (full fat) – divided
- ½ cup white chocolate chips
- Green food coloring
- ¾ teaspoon mint extract
Line 24 mini muffin tins with mini baking cups. Lightly coat the inside with nonstick cooking spray to make the lining easier to peel back after the chocolate has set.
Melt the semi-sweet chocolate chips and *half* of the condensed milk in a double boiler or in the microwave on medium. Stir every 1 minute until melted and smooth.
Use a cookie scoop or a spoon and drizzle 3/4 of the chocolate inside each baking cup, filling to about ¾ of the way. Chill in the fridge for 5-10 minutes, while you complete the rest of the steps. Set the remaining 1/4 chocolate aside.
Take your remaining condensed milk and pour half of what is left (1/4 of a full can) in a double boiler or microwave safe bowl along with the white chocolate chips. Drop in a few drops of the green food coloring and add in the mint extract. Mix until blended and heat in a double boiler or in the microwave on medium. Stir every 1 minute until melted and smooth.
Remove the mini muffin pan from the fridge and drizzle the mint chocolate over the top of each cup until you reach the top. Chill in the fridge while you complete the next step.
Reheat the remaining chocolate mixture as needed and drizzle over the top of each mint layer.
Set in the fridge for 3 hours or at room temperature overnight. Use a butter knife to slide each chocolate out of the tin and peel back the lining to reveal the shape of the cup.
These can be stored at room temperature in an airtight container for at least two weeks.
If you plan on microwaving the chocolate, make sure the container is fully dry, as moisture can cause the chocolate to harden or become grainy.
You can do the layer design any way you’d like with the chocolate colors!
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