Colleen's Mint Chocolate Cups
This recipe is brought to you by Colleen, a dessert enthusiast who demonstrates how to make it on our YouTube channel. Watch the video here: https://www.youtube.com/watch?v=3qcDlaxv-Fc Like and subscribe to our YouTube Channel for more delicious recipes!
INGREDIENTS:
Andes Mints
White melting chocolate
Mint Oreos
Green food coloring
DIRECTIONS:
1. In a microwave-safe bowl, melt your white chocolate, stirring every 10 seconds until runny. Be careful not to burn or overheat the chocolate.
2. Add a couple drops of green food coloring to the white chocolate and stir well.
3. Line a cupcake pan with cupcake liners, and fill 1/3 of the cup with your white chocolate mixture, making sure that it forms a mostly flat, full layer. Use a small rubber spatula to smooth the tops if necessary.
4. In a Ziploc bag, crush your Oreos into small pieces using a rolling pin or another blunt, heavy object, then add a complete layer of Oreos to the cupcake molds to form the 2nd layer.
5. In a separate microwave-safe bowl, melt your Andes chocolates with the same caution as before, and stir well.
6. Pour a layer of the melted Andes chocolates into each cupcake mold, being sure to fill all of the gaps in the top and covering the cookie crumbles completely.
7. Let sit for 45 minutes to an hour to harden, or put in the fridge for 20-30 minutes to quicken the process.
8. Once they’re hardened, remove them from the pan, and remove the liners. Serve and enjoy!
These delicious bites of goodness would pair wonderfully with a bold red wine!
