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Homemade Frango Mint Chocolates
Recipe by our grandma Dorothy — a smooth, creamy mint chocolate truffle inspired by the Frango tradition of the Pacific Northwest. Simple to make and excellent for gifting or enjoying at home.
Course: Dessert
Cuisine: American
Servings: 64 pieces
Author: Dorothy Nyhuise
Ingredients
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 1/2 c. margarine or butter
- 1 1/2 c. confectioner’s sugar sifted
- 2 lg. eggs
- 2 tsp. vanilla extract
- 1 tsp. peppermint extract
Instructions
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Set a heatproof bowl over simmering water to create a double boiler. Add the chocolate chips and stir occasionally until fully melted and smooth.
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In a large bowl, cream the margarine (or butter) with the sifted confectioner’s sugar until light. Beat in the eggs one at a time. Gradually add the melted chocolate, mixing until the filling is glossy and uniform. Stir in the vanilla and peppermint extracts.
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Spoon rounded tablespoons of the mixture onto parchment- or wax-paper-lined baking sheets to form individual mints, or pour the mixture into an 8-inch square pan lined with greased parchment for slicing. Chill in the refrigerator until firm.
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If you chilled the mixture in a pan, warm a knife and wipe it with a damp cloth between cuts for clean, neat squares. Store the chocolates in an airtight container in the refrigerator or freezer for longer keeping.