Bavarian Mints (Chocolate Meltaways)

Bavarian Mints are smooth, creamy, and downright decadent! Also known as Chocolate Meltaways, these easy, melt-in-your-mouth treats are perfect any time of year.

Jump to:

• What's the Story on this Bavarian Mints Recipe?
• Bavarian Mint Recipe Ingredients
• How to Make Mint Chocolate Meltaways
• Variations
• Equipment
• Storage
• Top Tip: How to Avoid Seized Chocolate
• More Holiday Sweets
• Bavarian Mint Chocolate Meltaways

What's the Story on this Bavarian Mints Recipe?

One Christmas season many years ago, my mama-friend Keri taught me how to dip chocolates. Candy-making was a long-held tradition in her family, passed from mother to child... and sometimes to friend. As our kiddos played, we spent hours melting huge slabs of dipping chocolate, and lining warm, freshly dipped candies on the counter to cool. It is one of my favorite memories from those times.

Two of the homemade candies that became favorites with my own family are Keri's ridiculously addictive peanut butter balls and these scrumptious Bavarian mints. These delightful, minty treats are basically a piece of smooth mint fudge covered with a rich chocolate outer layer. Perfect for gift-giving, Bavarian Mints are a welcome treat at any holiday celebration - St Patrick's Day, Valentine's Day, Oktoberfest; and of course, Christmas.

Bavarian Mint Recipe Ingredients

Pictured below are ingredients for the chocolate-mint fudge centers of Bavarian mints. You will also need dipping chocolate.

• Chocolate: Use a good quality milk chocolate bar chocolate. (We use Hershey Bars.)
• Unsweetened baking chocolate: Use an unsweetened baking chocolate.
• Sweetened condensed milk: Use regular, full-fat sweetened condensed milk. Do not use evaporated milk for this recipe—your fudge will fail.
• Butter: We recommend using salted butter for this recipe. Do not use margarine.
• Vanilla: Use a good-quality pure vanilla extract. Avoid using artificial vanilla flavoring.
• Mint: Use a teaspoon of peppermint extract, or ¼ teaspoon (10-15 drops) Oil of Peppermint.
  • You can use other flavoring extracts or oils to switch up the flavor of your fudge. (Orange extract will give you those chocolate-orange vibes we all love.)
  • Keep in mind that flavoring oils are much more concentrated than extracts.

• Dipping chocolate: We always use Ghirardelli Melting Chocolate Wafers whenever we dip small batch chocolates. These wafers have a delicious flavor with no waxy undertones, they melt smoothly and set up firmly, and we've never had a problem with the chocolate seizing.
  • You can often buy large quantities of quality dipping chocolate directly from cake and candy making specialty supply shops.

How to Make Mint Chocolate Meltaways

To a double boiler (or adjustable electric fondue pot), add chocolate, unsweetened chocolate, sweetened condensed milk, and butter.

Cook over very low heat, stirring frequently, until chocolate has melted and mixture is smooth.

Stir in vanilla, and add peppermint to taste. (That means, Taste it! If the fudge isn't pepperminty enough for you, add a little more. Be careful though - too much peppermint can make your fudge taste like toothpaste!)

Pour the mint-fudge into a parchment-lined (or well-buttered) 13x9 quarter sheet pan or 9x9 pan.

Allow to cool completely and firm up before proceeding.

Cut the cooled fudge into squares or other shapes (i.e., shamrocks for St Patrick's Day, hearts for Valentine's Day, etc.).

Remove the fudge pieces from the pan and place on a parchment-line pan or countertop.

You can melt the dipping chocolate in a double boiler, in the microwave, or in a fondue pot. Read the dipping chocolate package directions for tips and directions.

To prevent air bubbles in the finished dipped chocolates, avoid stirring air into the chocolate as it melts. Stir slowly only as necessary, using a smooth, circular motion.

➤ Double Boiler: (This is the safest method for melting chocolate to avoid seizing.) Fill the bottom of a double boiler with about 1 inch of water and bring it to a low simmer over medium heat. Reduce the heat to low, and place the top pan or a heat-proof bowl on top of barely simmering water. The indirect heat from the steam will heat the bowl and gently melt the chocolate.

IMPORTANT: The water should not touch the bottom of the bowl.

➤ Microwave: Use a plastic microwave-safe container; glass can get too hot for the chocolate. Set the power to 50% - 70% (max). Place the dipping chocolate in a microwave safe bowl and melt the chocolate for 30 seconds at a time, stirring between each interval. 

➤ Electric Fondue Pot: This is the method we use; if you have an electric fondue pot, it is the way to go. Set the fondue pot on its lowest setting. Stir the chocolate occasionally with a non-reactive metal spoon.

When the dipping chocolate is melted, use a fork to dip each piece of mint fudge, then place on parchment to set.

NOTE: You don't have to dip the mint-fudge; however, if you don't, it will dry out much faster. In this case, treat it as you would any fudge.

Variations

You can easily change the flavor profile of these chocolates by subbing in a different flavors for the Oil of Peppermint (i.e., orange, almond, coconut, etc.).

Equipment

Even chocolate designed for candy dipping can be tricky if you heat it too fast, or the temperature fluctuates too much. A double boiler is the most common (and safest) method for melting chocolate, but since I bought an electric fondue pot a while back, I now use it for all my chocolate prep. It has an adjustable temperature control that takes all the stress out of melting chocolate, and I'll never go back!

Storage

Stored in an airtight container, Bavarian Mints will stay good for up to three weeks at room temperature. Avoid refrigerating; doing so will dry out the chocolates faster.

Top Tip: How to Avoid Seized Chocolate

Seizing happens when water – as little as a drop – is introduced to melted chocolate. One minute, it’s melting all smooth and luxurious, and the next minute, it’s a thick, clumpy mess. Seized chocolate can often be fixed, but the best thing to do is avoid the problem altogether.

For silky smooth dipping chocolate, first make sure everything that touches the chocolate is as dry as possible. This includes hands, bowls, utensils, and anything else it comes in contact with. Do not use wooden utensils, as they can retain water.

Seized chocolate also occurs when you melt the chocolate at too high a temperature. For the best outcomes, melt chocolate low and slow, and be patient.

More Holiday Sweets

Check our Chocolate Covered Cherries and Peanut Butter Balls recipes, and visit our roundup of easy Christmas candy recipes for more holiday confections ideas.

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