Copycat Frango Mints (Chocolate Mint Fudge)
Copycat Frango Mints are fudge-like chocolate mint truffles that melt in your mouth. They're the perfect holiday gift for chocolate lovers!
Servings: 64
Calories: 66kcal
Equipment
- Instant-Read Thermometer or candy thermometer
- Spatula
Ingredients
- 2 large eggs
- 16 ounces dark chocolate chopped, or 2 cups semisweet chocolate chips
- 8 Tablespoons unsalted butter softened (1 stick) or use dairy-free butter alternative to make these dairy-free
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Instructions
- Prepare a 8x8" square baking pan by lining it with parchment paper. Set it aside.
- Set up a double boiler by adding 1-2" of water to the bottom of a medium saucepan. Set a glass or metal bowl on the top of the pan, ensuring that the bowl doesn't touch the water. Bring the water to a boil, then reduce it it a simmer.
- Crack 2 large eggs into the double boiler boil, and beat with a whisk. Continue whisking the eggs over the double boiler until the temperature reaches 140°F. Be careful that the eggs aren't getting too hot, or they will cook.
- Carefully remove the bowl from the saucepan and stir in 16 ounces dark chocolate. Continue stirring the chocolate and egg together until the chocolate is completely melted and the mixture is smooth. If the bowl cools down and the chocolate is no longer melting, place the bowl on the double boiler again to warm it up. Once the chocolate is melted, set the bowl aside to cool to room temperature.
- While the chocolate is cooling, use a hand mixer to cream the softened butter until it's light and fluffy. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Turn the mixer on low until the sugar is incorporated. Increase the mixer speed to high, and beat the butter and sugar together until it's light and fluffy (the mixture will resemble a stiff frosting).
- Once the chocolate is cool, add it to the bowl with the butter mixture. Beat the chocolate and butter mixtures together until smooth. Spread the mixture into the prepared baking and cover with plastic. Chill in the fridge until solid.
- Lift the parchment paper containing the fudge from the pan, and peel the parchment paper off. Cut the Frango Mints into 1-inch squares. Store them in an airtight container in the fridge or freezer to prevent them from melting.
Nutrition
Calories: 66kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 55IU | Calcium: 7mg | Iron: 1mg
