Bavarian Mint Chocolate Meltaways

Dipped chocolates on parchment, with small pink hearts sprinkled around for color.

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.

Course Dessert, Sweets

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Cooling 2

Total Time 2 25

Servings pieces

Calories 35kcal

Author Renee

Equipment

1 double boiler or electric fondue pot, or microwave
1 metal spoon
1 9x13 quarter sheet pan

Ingredients

Chocolate Mint Centers

16 ounces milk chocolate quality dipping chocolate or Hershey bars
1 ounce unsweetened chocolate baking chocolate
14 ounces sweetened condensed milk 1 can
2 tablespoons butter
½ teaspoon vanilla extract
1 teaspoon peppermint extract or ¼ teaspoon Oil of Peppermint

Dipping

1-2 pounds dipping chocolate

US Customary - Metric

Instructions

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.
Melt the dipping chocolate in a double boiler, microwave, or 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.

Notes

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

How to Avoid Chocolate Seizing

Seizing happens when water – as little as a drop – is introduced to melted chocolate. 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.

Nutrition