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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).