Don’t those look delicious?? They are my (second) attempt at making chocolate mint cups. The first ones…well you won’t be seeing pictures of those! The second ones turned out good though.
1/2 bag Toll House milk chocolate chips
1/2 bag Toll House white chocolate chips
1/2 bag Toll House dark chocolate and mint morsels. Pick out all the mint morsels to be used. The dark chocolate ones can be used in place of the milk chocolate if you prefer.
(note: I used three different melting techniques making these candies).
Step 1: preheat oven to 200 degrees. Line a mini muffin pan with mini muffin paper cups. In each cup, place a single layer of the mint morsels. Bake in oven two minutes then check. If the morsels are now shiny, take them out and stir them in each cup. If not shiny or wont stir smooth, bake at 30 second intervals, checking for the shine to see if they are ready.
Step two: let the mint cups cool 15 min before moving on.
Using a double broiler method (mine is a small sauce pan with enough water to boil and a metal bowl that fits perfectly in the pan without touching the water). Bring water to a boil, reduce heat. Add white chocolate chips to bowl and stir until melted and smooth. Pour into each mint cup and use a knife to get all the mint covered.
Step four: let cool 15 minutes before moving to next step.
Place milk chocolate chips in a ziploc bag in a single layer (substitute the dark chocolate morsels if preferred at this step). Microwave for 30 seconds. Kneed the bag. If not melted and smooth, microwave again at 10 second intervals until smooth. Cut small tip off end of bag and squeeze the milk(dark) chocolate over the white chocolate. Again use a knife to get coverage over all the white chocolate.
Step six: this is the hard part…give the cups at least an hour to fully harden. Then…
Step seven: enjoy!