Note that this recipe does call for an uncooked egg, so if raw eggs are a concern, be sure to use a pasteurized egg. You can also use an equivalent amount of pasteurized eggs from a carton.
Yield: about 4 dozen candies
- 10 ounces semi-sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 ounces (2 sticks) butter, softened to room temperature
- 1 1/3 cup powdered sugar, sifted
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder, sifted
- 1 lb chocolate candy coating, for dipping
1. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Combine the chopped semi-sweet chocolate and the chopped unsweetened chocolate in a medium bowl, and melt the chocolate in the microwave in 30-second increments. Stir after every 30 seconds to prevent overheating, and once the chocolate is melted, set it aside to cool to room temperature while you prepare the rest of the recipe.
2. Place the softened butter and the powdered sugar in the bowl of a large stand mixer. Mix them together on low speed until combined, then raise the speed to medium-high and beat them together for one minute, until light and fluffy. Alternately, you can use a hand mixer and beat them together in a large bowl.
3. Scrape down the sides and bottom of the bowl with a rubber spatula, then add the egg, vanilla extract, peppermint extract, and salt. Beat the mixture again for an additional 1 minute on medium speed, then scrape down the bowl once more.
4. Add the lukewarm melted chocolate and mix everything together on low speed until well-incorporated. Scrape the candy into the prepared pan and smooth it into an even layer with a spatula.
5. Refrigerate the pan to set the chocolate candy, for about 2 hours.
6. Once set and firm, remove the candy from the pan using the foil as handles. Use a large sharp chef's knife to cut the candy into small squares or rectangles. Periodically rinse the knife in hot water and wipe it dry, to get the cleanest cuts possible. Refrigerate the squares of candy while you melt the candy coating.
7. Place the coating in a microwave-safe bowl and microwave it until melted, stirring frequently to prevent overheating. Once melted, use dipping tools or a fork to dip each chocolate square in the melted coating. If desired, drizzle the dipped candies with extra coating on top for decoration. Let the coating set at room temperature or in the refrigerator for 15 minutes before serving.
8. Because of the egg content, these Mint Meltaways should always be stored in the refrigerator. When eaten cold they have a firm texture, but if they are allowed to come to room temperature the filling has a soft texture similar to chocolate mousse or frosting.