If you like After Eights, here’s a homemade version that is both tasty and refreshing!
Mint-Filled Chocolate Buttons
- Cooking and Prep: 30 m
- Serves: 6
Make the Chocolate Buttons
Round chocolate disc mold with designs
Oval chocolate box mold
To prepare buttons, chop chocolate into pieces. Melt in microwave for a few seconds at a time, then stir and microwave again, until completely melted.
Line work surface with a large piece of Gefen Parchment Paper. Pour melted chocolate into the molds, filling them to the top. Wait two minutes and then turn the mold onto the parchment paper, allowing the chocolate to spill out until only a thin layer of chocolate remains inside the discs. Turn the mold over. Using a spatula, remove all chocolate remnants from the top of the mold so your discs have smooth, clean edges. Set aside until chocolate is firm.
Allow chocolate on baking paper to harden, and then place it in a bowl so to melt and reuse.
To prepare filling, beat the egg white in a mixer and slowly add the confectioners’ sugar. Slightly heat corn syrup in microwave and add to mixer bowl. Add the mint oil and mix until you have a smooth, shiny white cream. It should be quite thick. Place three tablespoons filling into a piping bag. Fill each chocolate disc 2/3 of the way up with mint filling. Freeze for exactly seven minutes.
Melt the remaining chocolate. Pour into a bottle and squeeze onto each mint disc until completely covered. Freeze for exactly five minutes.
Remove the mold tray from the freezer and check the bottom of the tray. If it is clear, the chocolate buttons are frozen and are ready to be released from the tray.
Turn the mold out onto a fresh sheet of parchment paper and tap each disc lightly. It should pop out easily.
To prepare the box, melt chocolate in the microwave. Pour the chocolate into the mold and freeze until hard, about 10 minutes. Remove from the freezer and gently release the box from the mold.
Place the mint buttons in the chocolate box and send it to someone you love (not only on Purim).
Make sure the chocolate mold is completely clean and dry before pouring the chocolate in or the buttons won’t release easily.
Don’t freeze the chocolate molds for longer than directed because the chocolate will “sweat” when it comes out of the freezer, leaving unsightly white marks on the finished buttons.