Melt Away Chocolate Mints Recipe

Summary

CuisineCourse

Ingredients

 Semisweet chocolate squares16 Ounce (2 Package)
 Shortening2 Tablespoon
 Heavy cream/Whipping cream1⁄2 Cup (8 tbs)
 Peppermint extract1 Tablespoon
 Cocoa1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3429 Calories from Fat 2087

% Daily Value*

Total Fat 243 g374.4%

Saturated Fat 135 g675.1%

Trans Fat 3.9 g

Cholesterol 164.4 mg

Sodium 147.1 mg6.1%

Total Carbohydrates 436 g145.3%

Dietary Fiber 106.4 g425.7%

Sugars 259 g

Protein 69 g137.1%

Vitamin A 35.3% Vitamin C 1.2%

Calcium 53.1% Iron 264%

*Based on a 2000 Calorie diet

Directions

1. Line bottom of 8" by 8" baking pan with waxed paper; set aside. With sharp knife, chop chocolate into small pieces. Place chocolate and shortening in double-boiler top (not over water). Set candy thermometer in place; set aside. Heat water to boiling in double-boiler bottom; remove from heat. Place double-boiler top over hot water; melt chocolate, stirring constantly with rubber spatula until chocolate temperature reaches 130°F.
2. Immediately discard water from double-boiler bottom and refill with cold water. Set top in place and cool chocolate, stirring constantly but gently, until chocolate reaches 83 F. on special 40° to 120°F. thermometer.
3. Meanwhile, in small saucepan over medium heat, heat cream just to boiling; remove saucepan from heat.
4. In small bowl, with mixer at low speed, beat chocolate, cream, and peppermint extract until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
5. Pour mixture into prepared pan; set aside until firm, about 2 hours.
6. With metal spatula, loosen chocolate mixture from sides of pan. Invert pan onto cutting board lightly dusted with cocoa; discard waxed paper. Lightly dust sharp knife with cocoa; cut chocolate mixture into 8 strips, then cut each strip crosswise into 8 squares. Store in tightly covered container.
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