It thickens a little more than melted chocolate chips do. Stir the oil into the chocolate for 1 full minute. Use 2 parts chocolate to 1 part cream -- by weight, not volume -- for a dense, truffle-like consistency; use equal parts chocolate and cream for a thick, spreadable glaze; use 2 parts cream to 1 part chocolate for a pourable icing or glaze. In a heavy saucepan, melt chocolate chips with 1 cup milk. Home Recipes Ingredients Chocolate & Cocoa Baking Chocolate, Family enjoys - also make a different version with milk chocolate in the middle with no mint. I have not made a recipe calling for that. 1. Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 can (14 ounces) sweetened condensed milk, divided, 6 ounces white candy coating, coarsely chopped. Spread over bottom layer; chill for 10 minutes or until firm. Remove from heat and cover the pan. Text Ingredients. Make the Frosting: In a small saucepan, combine the milk and mint. Remove from the heat; stir in vanilla. Peppermint Oil. I used the extra chocolate for the top layer to pipe shamrocks on top of the green. Chop the dark chocolate into fine pieces and set it aside. Remove from pan; cut into 1-in. Place the leaves in a pint jar. Shake bottle well. 3 drops green food coloring. Alternatively, melt the chocolate in a mixing bowl set over a saucepan of hot water. Stir to incorporate the extract. View Recipe. I did 2 tsp. I have never made candy so I found this recipe just right for my level. THANK YOU gkc0314 for the info. Melt it in a double boiler over medium-low heat. Chocolate pairs well with a wide variety of flavors. … The Kitchn: Baking Tip: When to Use Flavoring Oils vs. Extracts. It comes in white chocolate or milk chocolate and is available in the baking aisle of most grocery stores. I was not sure if it was almond bark or not. Step 2. SLOWLY add desired amount to chocolate using an eye dropper, to taste. Chocolate is a temperamental ingredient as it is sensitive to changes in the proportion of cocoa solids to cocoa butter it contains. This is such a fun, easy, tasty recipe, I will be making it often! I do not know if i used the wrong kind of milk, but the chocolate would not melt, the chocolate hardened, but the center was gooey, they were awful....You say to split the milk into to two 1 cups, but there are not 2 cups of milk in 14 ounces of sweetened condensed i missing something? Chop the dark chocolate into fine pieces and set it aside. squares. For example, adding alcohol -- which comprises at least 35 percent of peppermint extract -- causes chocolate to seize and form clumps unless you incorporate an additional fat such as cream or butter. It is what you can use for dip strawberries or pretzels in as well. I thought it might be almond bark but was not sure. Flavors That Pair Well With Chocolate . I made this for a St Patrick's day treat and was so pleased with how it turned out. Step 3. You can add 1 tablespoon of butter per 1/4 pound of melted chocolate instead of cream to prevent the chocolate from seizing. Absolutely Awesome! Now I make it every holiday. Step 1. —Kendra Pedersen, Battle Ground, Washington, Chocolate Mint Candy Recipe photo by Taste of Home. Strain the mint … Thanks. My whole family loved them and they were so easy to make. thanks again, I really appreciate it very much. Lower the heat to "Warm" to hold the chocolate until needed. Stir the chocolate into the heavy cream until it melts. Add 1 drop of peppermint oil per 1/4 pound of chocolate. square pan; chill for 10 minutes or until firm. Melt or temper your chocolate according to instructions for the type of chocolate you have purchased. Bring just to a simmer (do not boil or scald). Lightly break up the leaves to release the natural oils from the leaves. Warm the flavoring oil: 3. He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Chill for 2 hours or until firm. How to Add Peppermint Extract to Melted Chocolate.