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Peppermint Chocolates

Peppermint Chocolates
Christopher Mohs

I remember as a child taking the bus to the high school to visit my mom who was the home economics teacher there. I’d like to say that the primary reason was to hang with mom, but she had a fancy new Macintosh with games and the best goodies. Chocolate Mints were one of the treats her students made around the holidays and this is my take on this hometown holiday favourite.


5 cups Powdered Sugar
1 Egg White
1/4 cup Margarine
3 tbsp Milk
1 tsp. Peppermint Extract
Green or Red Food Coloring to desired color
1 pkg. Semi-Sweet Chocolate Chips
1/2 cup Crushed Candy Canes


In a mixer combine powdered sugar, egg white, margarine, milk and peppermint extract. Depending on the size of the egg you may need to add powdered sugar a little at a time to achieve a firm paste consistency. Add the crushed candy canes and then food coloring to color the mint paste. (get creative and divide mixture in half for red and green mint fillings). Scoop out the mint paste and form 1/2 inch balls and place on a baking pan lined with parchment paper. (for added flair, scoop half green and half red for a colorful surprise center to your treat). Place in the refrigerator and allow to cool for a few hours.

Next melt chocolate in a microwavable bowl by heating the chocolate for 30 seconds at a time, stirring between each interval until chocolate is thoroughly melted.

Take the mint balls out of the refrigerator and have a bowl of crushed candy cane handy as a garnish for the tops of the peppermint chocolates. Using two forks, lightly coat each mint ball in the chocolate and then set back on the parchment paper to set. Be sure to sprinkle with the crushed peppermint right away as the chocolate will set quickly.

Best to store these in the fridge to protect the chocolate on those warm nights you have the fire blasting away. Otherwise, you’ll LOVE this indulgent holiday treat. My own little twist on one of my mother’s classics.