Frango Mints
Indulge in the rich, silky decadence of homemade Frango Mints—a classic chocolate-peppermint confection that's as luxurious as it is simple to make. This no-bake treat combines velvety semi-sweet chocolate, creamy butter, and peppermint extract to create a smooth and refreshing morsel that's perfect for holidays, gifting, or satisfying a sweet tooth year-round. In just 25 minutes of active prep and cook time, you'll craft a batch of perfectly cut, bite-sized mints with a creamy, melt-in-your-mouth texture. Served chilled or at room temperature, these indulgent squares boast a perfect balance of chocolatey richness and cool minty freshness. Whether you're preparing a festive dessert platter or treating yourself to something special, these irresistible Frango Mints are sure to impress every time!
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 1 cup Unsalted butter
- 3 cups Powdered sugar
- 1 tablespoon Heavy cream
- 1.5 teaspoons Peppermint extract
- 0.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Set up a double boiler by filling a medium saucepan with 1–2 inches of water and bringing it to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
Add the semi-sweet chocolate chips and unsalted butter to the bowl. Stir constantly until both ingredients melt completely and are smooth. Remove from heat.
In a large mixing bowl, sift the powdered sugar to remove any lumps.
Pour the melted chocolate and butter mixture into the powdered sugar. Using a hand or stand mixer on low speed, mix until incorporated.
Add the heavy cream, peppermint extract, vanilla extract, and salt. Continue to mix until the mixture is fluffy and has a creamy, spreadable consistency.
Line a square 8x8-inch pan with parchment paper, allowing some overhang for easy removal later.
Pour the chocolate mixture into the prepared pan and smooth the top with a spatula.
Refrigerate for at least 2 hours, or until the mixture is firm and set.
Once set, use the parchment overhang to lift the chocolate block out of the pan. Cut into small cubes (about 1x1-inch) to create individual mints.
Store the Frango Mints in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature for a delightful treat.
Nutrition Facts
Calories |
3878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 591.3 g | 215% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 538.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
