These chocolate cream cheese mints are going to be a wonderful addition to your Easter celebrations! It is no secret that I love cream cheese mints….. add a bit of chocolate and well these are too yummy ….and can you have too many chocolate bunnies? If you rather make mints without chocolate try this cream cheese mint recipe.
Chocolate Cream Cheese Mints Recipe
4 oz cream cheese (room temperature)
1 pound (16 ounces) powdered sugar
1/4 cup cocoa powder
1/2 tsp. vanilla
1/8 – 1/4 tsp. oil of peppermint (or other flavoring)
pinch of salt
flexible rubber mint mold (bunny rabbit rubber mint mold)
Mix together cream cheese, flavorings, powdered sugar, cocoa powder and pinch of salt. Start with an 1/8 teaspoon of peppermint flavoring and then add more to desired taste. The mint flavor makes delicious chocolate mints but next time I will try cheesecake flavoring. Can you imagine, they would taste like little bites of chocolate cheesecake. Knead (I use a food processor). Mixture will form a stiff dough. If dough is too sticky add in a bit more powered sugar. Chill dough.
How to make chocolate cream cheese mints
Roll chilled dough into tiny balls (make a test to determine size of ball, each mold is a little different).
Coat balls with granulated sugar.
Press ball into mold.
Immediately flip mold over and release mint. Repeat process again and again. If it becomes hard to release the mint, stop and wash out the mold. Make sure mold is completely dry and begin again.
Allow mints to set out to slightly dry for about two hours, flipping after an hour. Mints can be kept in the refrigerator for three weeks or in the freezer for 3 months (wrapped airtight).
What about a very light dusting of cocoa powder (or even hot cocoa mix, for something sweeter)? I’ve seen instructions to substitute cocoa powder for flour when greasing and “flouring” a cake pan. Many truffles are dusted in cocoa powder, but if that is too bitter for your crowd, I would think some hot cocoa mix might combine the best of both worlds. I haven’t tried either one, though, so YMMV.
Hi! I have made traditional cream cheese mints for years. I am making them for my niece’s Thanksgiving wedding next week with a color palette of yellow-gold (sunflowers-lemon), white (wedding bells-peppermint), pale pink (hearts-butter/mint … I wanted to use strawberry, but didn’t have any), and brown (cowgirl boots) … I needed a flavor for the brown and found your recipe on Pinterest! Rather than use mint with the cocoa, I added orange to make a chocolate orange flavor, and it came out great! I live in the Rocky Mountain region and it is quite dry. As a result, I found that I needed to add about 1/4 cup extra cream cheese since the cocoa made this mix drier here than the traditional recipe. Thanks for a great recipe!
Nevermind, I see the link now.
Clearly I need to go to bed, LOL! 🙂
Oops! Accidently submitted.
It was supposed to say:
Oh man! I NEED to make these! They sound incredible!
Where did you get the mold??
Oh man! I NEED
Hi there! Absolutely adore your traditional cream cheese mint recipe and can’t wait to try this one out. I just have some questions!
Besides mint, what flavorings would you recommend for this recipe? I’ve always wanted to experiment with other ingredients, but I don’t have much experience and am worried I’ll select something that will clash with the cocoa powder.
Additionally, do you have any recommendations for another substance I can roll these in to remove them from the mold? Like you, I tend to use granulated sugar, but I fear the white will stick out on these adorable brown bunnies.
Thanks so much for all your help! Happy spring!