Chocolate Heart Mint Patties
Serving Size / Yield
- ⅓ cup light corn syrup
- 5 tbs butter, softened
- 1½ tsp mint extract
- ½ tsp salt
- green food coloring
- 4-5 cups powdered sugar
- 10 oz chocolate coating
In a medium bowl, combine salt, butter, extract and food coloring and mix.
Add a few drops of food coloring to start and mix. Continue adding until you reach your desired color.
Add a cup of powdered sugar and stir.
Continue this process until mixture is very thick.
Continue adding powdered sugar and start to knead the mixture.
Once the mixture stops sticking to your hands, then you can stop adding powdered sugar.
Using a heart shaped cookie cutter, cut the mixture into hearts and lay on a cookie sheet covered in waxed paper.
Cover the mint hearts in another sheet of waxed paper and refrigerate for an hour and a half or until set.
Refrigerate any extra mint too for garnish later.
In the meantime, melt the chocolate according to package directions.
Pour melted chocolate into a large heart shaped hold.
Don't fill the mold up. Chocolate should only be about a quarter inch thick at the most.
Use however many molds you need to have an equal amount of chocolate sides to each mint patty.
Refrigerate or freeze until it sets.
When everything is set, start putting the patties together.
Sprinkle crushed mint over the patties and chocolate chips for garnish.