Tag Archives: Mint

Chocolate Mint Thumbprint Cookies

Chocolate Mint Thumbprint Cookies Print

Happy almost Christmas, everyone! First off, I want to apologize for my spotty posting here on Dreaming Dessert lately; I’ve had some health concerns that have kept me out of the game, but I’m hoping that we’re past that now and I can resume with my regularly scheduled posts. One recipe that I really wanted to make sure to share with you before Christmas arrives are these oh-so-delicious Chocolate Mint Thumbprint Cookies. If you’re a fan of chocolate and mint, especially in cookie form, you’re gonna love these little morsels! I hope they end up on your holiday baking list!


    For the Cookies:
  • 2 ounces dark chocolate, chopped
  • 1/2 cup unsalted butter, softened
  • 1/4 cup unrefined cane sugar, finely ground*
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/3 cup unrefined cane sugar, lightly ground in blender
  • For the Filling:
  • 2 oz white chocolate
  • 2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract
  • Green food coloring gel, optional


Preheat the oven to 350ºF

    For the Cookies:
  1. Line a baking tray with parchment paper.
  2. Add the dark chocolate to a microwave-safe bowl, and heat in 15-20 second intervals, stirring after each one, until melted and smooth. Set aside.
  3. Whisk together the flour, cocoa powder and salt until combined. Set aside.
  4. Using a handheld or stand mixer, beat the butter and sugar until fluffy. Add the egg yolk and extracts and mix until combined. Add the melted chocolate, mixing until thoroughly combined.
  5. Add the flour/cocoa mixture, incorporating completely. Dough will be slightly sticky.
  6. Roll the dough into small balls (I used a tablespoon). Roll each ball in the lightly ground cane sugar and place on the baking tray. Use your thumb, or the back of a 1/2 teaspoon measuring spoon to make an indentation in the middle of each ball.
  7. Bake for 10-12 minutes until slightly firm, and cracked around the edges. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.
  8. For the Filling:
  9. Add the chopped white chocolate and heavy cream to a microwave-safe bowl, and heat for 20-30 seconds. Stir until melted. Stir in the mint extract, and, if using, a tiny dot of green food gel (I dipped the tip of a toothpick into the gel, swirled it into the white chocolate and stirred until fully blended).
    Fill the indents in the cookies with the mint chocolate filling. Refrigerate the cookies for about 30 minutes to allow the filling to set. Drizzle on some extra melted chocolate.
Barely adapted from: Marsha’s Baking Addiction

NOTES: *Process unrefined cane sugar in a blender until it’s fine, but not powdery.

These cookies freeze really well, but the yumminess will decline if left in the freezer for longer than a month.
Chocolate Truffles

Chocolate Truffles Print

If you are a lover of chocolate, then you are, no doubt, familiar with Chocolate Truffles and for some of us chocoholics, there are times when only a truffle will satisfy. There’s a reason why they’re a go-to gift at so many holidays and well…any time, really.

There are so many outstanding flavor options to try with a chocolate truffle base, that I had a hard time narrowing it down to just the three flavors featured here. There’s hazelnut, raspberry balsamic (this one’s soo good!), and the ever popular mint. I’m not just saying this – I love them all! As an experiment, I added a sprinkle of matcha powder on top of the mint truffles and a pinch of cinnamon on the raspberry balsamic; both were very complementary to their primary flavors.

I should mention that the chocolate mixture ingredients make enough ganache for one flavor of truffle. If you want to make each flavor you’ll need to start the recipe from the beginning each time. If you’re like me and running a wee bit behind at this crazy-busy time of the year, truffles make wonderful last minute holiday gifts… Happiest of holidays, everyone!



    *For the ganache:
  • 6 ounces dark chocolate chips (I used Guittard)
  • 1/3 cup whipping cream
  • 1 tablespoon unsalted butter
  • Pinch of sea salt (I used Fleur de Sel)
  • 1 1/2 teaspoons honey
  • 1 tablespoon hazelnut, peppermint, and raspberry liqueur (for each flavor of truffle)
  • ¾ teaspoon hazelnut extract
  • ½ teaspoon peppermint extract
  • ⅛ teaspoon raspberry extract
  • For rolling:
  • 4 tablespoons finely chopped, roasted hazelnuts (skins removed)
  • 6 tablespoons unsweetened cocoa powder
  • For sprinkling:
  • 1/2 teaspoon matcha powder
  • 1/2 teaspoon cinnamon


  1. In a small, heavy-bottomed saucepan over low heat, melt together the chocolate chips, whipping cream, butter, and salt, stirring constantly until melted. Remove the pan from the heat. Stir in the honey. Add liqueur and extract in the amounts noted in the ingredient list above for each flavor of truffle.
  2. Pour the ganache into an 8-inch square baking pan and transfer to the refrigerator for about 1 hour.
  3. Line a rimmed baking sheet with parchment or wax paper.
  4. Remove the ganache from the refrigerator and with a teaspoon, scoop/scrape out balls.
  5. With your hands, roll the chocolate into round shapes and place them on the lined baking sheet.
  6. After you have formed all the ganache into spheres, return them to the refrigerator for 30 minutes.
  7. Place the cocoa powder and chopped hazelnuts in separate shallow bowls.
  8. For the hazelnut truffles: Simply roll the chocolate round in the chopped nuts until completely covered, then roll between your hands until the shape becomes more uniformly round. Place on a serving plate or seal in a plastic storage container.
  9. For the mint truffles: Roll the chocolate ball in the cocoa powder, covering completely; shake off the excess, then roll between your hands until you have a more uniform ball shape. Place truffle on your serving plate or in a storage container and sprinkle the tops with a pinch of matcha powder.
  10. For the raspberry balsamic truffles: Roll the chocolate round in the cocoa until completely covered; shake off excess cocoa powder, then roll between your hands until the shape becomes more uniformly round. Place on a serving plate or in a storage container and sprinkle tops with a tiny pinch of cinnamon.
  11. Once done, chill the truffles until set, about 30 minutes, before eating.
*NOTE: The truffle ingredients above will only make enough ganache for one (1) flavor of the truffles.

Truffles will keep in the refrigerator for a week.

Chocolate Mint Bars Print

They say that everyone is a wee bit Irish on St. Patrick’s Day! Don’t you love that we’re all included in the fun?! My celebration of the day comes in these irrestible Chocolate Mint Bars that taste a lot like Andes mint candies or Girl Scout’s thin mint cookies. I’ve added a little green food coloring to the minty middle layer, but you can totally leave it out. This recipe comes from a friend’s Mom, who got it from a home-grown Colorado cookbook by the name of Colorado Cache Cookbook. I have a couple of these community/neighborhood cookbooks; they’re one’s that I’ve returned to time and time again, evidenced by the number of spots and splatters on the pages… I hope you’ll try these oh so yummy chocolate mint treats! Happy St. Paddy’s Day!

Chocolate Mint Bars

Chocolate Mint Bars


    For the Bottom Chocolate Layer
  • 2 eggs
  • ½ cup (13.7g) butter, melted and cooled
  • 1/2 cup (191g) maple sugar*
  • ½ tsp (2.5g) peppermint extract
  • 2 squares unsweetened chocolate, melted
  • ½ cup (49g) flour, optional
  • For the Middle Mint Layer
  • 2 Tbsp (28g) butter, softened
  • 2 Tbsp (15g) cream
  • 1 1/4 tsp (5g) peppermint extract
  • 1 cup (130g) maple powdered sugar*
  • Green food coloring, optional
  • For the Top Chocolate Layer
  • 2 squares unsweetened chocolate, melted
  • 2 Tbsp (28g) butter, melted
    • Directions

        Preheat oven to 325ºF

        For the Bottom Chocolate Layer:
      1. In a large bowl, beat the eggs.
      2. Add the cooled, melted butter and maple sugar.
      3. Mix in the peppermint and melted chocolate.
      4. Stir in the flour.
      5. Pour the chocolate batter into a greased 9-inch, square pan.
      6. Bake at 325 degrees for 10 minutes. Turn oven off and bake for an additional 10 minutes.
      7. Cool on a wire rack for at least 30 minutes. (They will set as they cool).
      8. For the Middle Mint Layer:
      9. Blend all of the ingredients well.
      10. If desired, stir in several drops of green food coloring.
      11. Spread the mint layer on the cooled, baked chocolate layer.
      12. Place in the refrigerator to chill for five minutes.
      13. For the Top Chocolate Layer:
      14. Whisk the melted chocolate and butter together until combined.
      15. Once the middle mint layer is firm, spread the butter-chocolate mixture over the top.
      16. Place in the refrigerator to chill for five minutes.
      17. Cut the chocolate mint bars into strips or squares.
      18. Store these treats in the frig until ready to serve.
      19. Serves: 16

        Adapted from: The Colorado Cache Cookbook, Chocolate Peppermint Bars recipe.

        *NOTES: The maple sugar used in this recipe can be substituted with granulated sugar and confectioners sugar in equal amounts.