Quick and Easy Mint Chocolate

Quick and Easy Mint Chocolate l wanderingroot.com

There is something about the combination of mint and chocolate that gets me weak in the knees. I simply cannot avoid this combination during Christmas time.  My usual go to recipe to satisfy this craving is Dark and White Chocolate Peppermint Bark.  This year I guess I waited too long to buy candy canes at our local health food store because they were sold out when I went looking this weekend.  While doing some last minute shopping at Target I went to pick up some candy canes there but after looking at the ingredients I decided against buying them.

Quick and Easy Mint Chocolate l wanderingroot.com

So Saturday night I set out to find a different solution to this problem.  I am so glad I did because I think I actually like this better than my beloved bark recipe.  It is sort of addicting.  My husband agrees, we are both having trouble keeping our hands off this.  I decided that I can only have a piece at night, otherwise I will get sucked in if I eat it earlier in the day and will want to dive into it all day.  All you need is some peppermint extract and white and dark chocolate chips and you have yourself a quick and easy Christmas treat!  I like having recipes like this in my back pocket during the holidays.  Of course it is fun baking all of the traditional Christmas goodies but sometimes you need something effortless.  This would make a great present too!  

Quick and Easy Mint Chocolate l wanderingroot.com

Print!

Quick and Easy Mint Chocolate

Ingredients:

  • 1 c white chocolate chips
  • 1 c dark chocolate chips
  • 1/2 tsp peppermint extract, divided

Directions:

  1. In two small saucepans add an inch of water.  Place on stovetop and bring to a boil.
  2. While waiting for the water to boil, line a baking sheet with foil, set aside.
  3. Get out two glass, metal or ceramic bowls that will fit over the saucepans without touching the water.  Add 1/4 tsp peppermint extract to each of the bowls.  Add white chocolate chips to one bowl and the dark chocolate chips to the other bowl.
  4. Once water is boiling, turn down to a simmer.  Place the bowls with chocolate chips on top of the saucepans {make sure the bowl isn't touching the water}.  Stir chocolate until smooth.
  5. Remove the bowl with the dark chocolate first, wipe the bottom of the bowl off with with a towel to remove any water that may have splashed it.  Pour chocolate out onto the baking sheet lined with foil.  Don't spread it out too much.
  6. Remove the white chocolate and wipe off the bottom with a towel.  Pour over the dark chocolate.  Using the tip of a spatula swirl the white chocolate into the dark chocolate like pictured.  Gently spread the chocolate out, but make sure you don't make it too thin.
  7. Place baking sheet in the freezer for 30 minutes to harden.
  8. Remove from freezer.  Get out a cutting board.  Place the chocolate face down on the cutting board and peel off the foil.  Cut chocolate into chunks.  Enjoy!

 

*Note:  Make sure to add the peppermint extract to the chocolate before adding to heat.  

*Note:  I think this tastes best when stored in the refrigerator.  There's something about cold mint chocolate!

Quick and Easy Mint Chocolate l wanderingroot.com