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Chocolate Mints

Chocolate Mints  
 


1 egg white  1/2 cup light corn syrup 
5 cups confectioner's sugar 1 bag of semi-sweet chocolate chips
Cornstarch 3/4 tsp. peppermint oil/extract
Beat egg white with a mixer until stiff peaks form.  Scoop into a food processor.  Gradually add confectioner's sugar to beaten egg white, pulse to blend.  After all sugar is added, add corn syrup and peppermint oil/extract.  Pulse until a dough consistancy.
With the palm of your hands, roll dough into 1/2 inch diameter balls, and place on a cookie sheet that has been sprinkled (dusted) with cornstarch.  Refrigerate for 45-60 minutes, or until firm.
Melt chocolate chips in a microwave-safe bowl for 1 minute, stir and if needed melt until you have a smooth consistancy, but don't overcook it.  Dip each ball into the chocolate, and pull the ball out of the chocolate with a fork.  Tap the fork on the side of the bowl to get rid of excess chocolate.  Place on wax paper, chill for 30 more minutes.  Best when kept refrigerated.