This homemade dark chocolate honey mint recipe was inspired by Trader Joe’s Dark Chocolate Honey Mints, which are quite possibly the best little chocolatey treats on the planet—especially when put in the freezer.
So first, I must say thank you Joe. Your contribution to dark chocolate lovers like myself is well appreciated.
As you know, I love to see what kinds of things can be coated in homemade magic shell, which is not always easy since most things need to be frozen for the magic shell to harden.
It didn’t take long for me to realize that honey is one of the perfect options because it’s slightly moldable when frozen, and can easily be whipped with other ingredients like peppermint oil for flavoring.
As is, these homemade dark chocolate honey mints are rich, slightly sweet, totally refreshing, and sticking true to my super simple style, they’re made from only four ingredients. You can, however, swap out the flavoring in the center for other oils or extracts like vanilla extract, or orange or lemon oil. If you chose to try out some other flavorings, please note that you will need to use much less oil than you would extract.
And lastly, while you can use just straight honey and peppermint oil for the center, I found it to be a little too sweet and dense. This is why the recipe calls for whipping the honey with a bit of coconut oil, which makes the center more creamy.
- For homemade magic shell, heat the coconut oil on the stove or in a glass bowl in the microwave. Once the coconut oil is liquid, add the cacao powder and gently “fold” the cacao powder into the coconut oil until well combined.
- To make mints, get a 12-cup mini muffin pan, and carefully spoon out ½ tsp homemade magic shell into each cup. Chocolate should lightly coat the bottom. Once chocolate is in each cup, lightly “swirl” the chocolate around so that it comes up the side of each cup. Put pan in the freezer.
- Remove tray from freezer, and spoon out ½ tsp honey filling into each cup. Try to lightly “press” the honey down with the back of the teaspoon so that it lays somewhat flat in the cup. Return tray to freezer.
- After about 5-10 minutes, remove tray from freezer and spoon remaining homemade magic shell in each cup so that honey is completely covered. Cups will be between ½ and ⅔ full. Put tray back in freezer until chocolate sets (about 10 minutes.) Store in freezer.