Baking - Desserts, Recipe

Chocolate Buttermints

One of my favourite flavour combinations is chocolate mint. Having made the buttermints a few weeks ago, I decided to experiment with a variation. I had a couple sections of a dark chocolate bar in the cupboard that I thought I could just melt and blend into the mix.

I thought the melted chocolate would have enough moisture to add to the mix that the cream wouldn’t need to be included. But as the icing sugar was added, it was clear that it did need some extra moisture to pull it together. I added some whole milk (because I didn’t have cream) a half teaspoonful at a time and ended up adding about two teaspoons to make it come together enough to mold the mints.

So I ended up using 40g of softened butter, 1/2 tsp peppermint extract, about 25g melted dark chocolate, 2 tsp whole milk, and 220g icing sugar. I think if I were to make them again I would decrease the amount of peppermint extract, as I found the mint overpowered the flavour of the chocolate. The amount is fine if they are simply mints, but I think the chocolate mints need a finer balance of the flavours. Oh, I’ll still eat them, and I’ll also enjoy them. I just might enjoy them a little more the next time I make them!

Baking - Desserts, Recipe

Homemade Buttermints

I saw a recipe for buttermints on another blog I follow a few weeks ago and thought they would be really good. To give me an excuse to try them, I offered to make them for my brother and sister-in-law’s reception along with the cake from last week’s post. I was not disappointed!

When I saw the blogpost about them, I thought they looked a bit like those little mints you often get at wedding receptions; those little square ones that come in white, pink, yellow and green. I love those! These buttermints turned out much more soft and melt-in-your mouth, but equally as addictive.

Since they were for a lot of people, I decided to triple the batch listed in the recipe. I rolled them into little centimeter sized balls, then squished them slightly on both sides to give them a fat disc shape. I ended up with about 150 little mints. They firmed up quite nicely when left out to dry, but were still melt-in-your-mouth when eaten. I didn’t need to worry about storing them in an airtight container in the fridge because there were no leftovers by the end of the party!

If you would like the recipe, please visit Candy’s blog at I substituted buttermilk for the whipping cream because that’s what I had on hand, and it seemed to work fine.