Chocolate Creme De Mints

These piped chocolate mint candies look like they came from a confectionery shop, but they’re only three ingredients. Melted milk chocolate chips get blended with sour cream and creme de menthe, chilled until firm enough to pipe, and that’s it.

The sour cream is the secret here. It gives the chocolate mixture a smooth, truffle-like consistency that holds its shape when piped but melts on your tongue. It also cuts the sweetness of milk chocolate just enough to let the mint come through clearly.

Melt the chocolate over hot water, not boiling. Too much heat seizes chocolate into a grainy mess. Once smooth, the sour cream and liqueur stir in easily. After 30 minutes in the fridge, the mixture firms up enough to pipe clean rosettes or swirls through a decorative tip.

Pro Tips

• Use a star tip for piping. It gives each candy defined ridges that look professional and catch the light.
• If the mixture gets too firm while piping, let it sit at room temperature for five minutes. Forcing stiff chocolate through a pastry bag is a fight you won’t win.
• Keep chilled until serving. These soften quickly at room temperature, especially in warm weather.

Variations

• Dark chocolate version: Swap milk chocolate chips for semisweet or dark chocolate for a more intense, less sweet candy.
• Non-alcoholic option: Replace creme de menthe with ½ teaspoon peppermint extract for the same cool mint flavor without the booze.