Slightly adapted from the blog Taste and Tell. —Sarah Jampel
about 90 candies
cream cheese, at room temperature
confectioners' sugar (plus 1/2 cup more, as needed)
bittersweet chocolate chips
In This Recipe
In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and fluffy. Beat in the mint extract, then add 3 cups confectioners' sugar and mix until you have a fairly stiff mixture that holds together when you pinch it (you may need to add up to 1/2 cup more sugar, though 3 cups has always been enough for me).
Roll the mixture into small balls (the smaller, the cuter, but you might get bored and impatient, as I normally do!), then flatten each one slightly with the tip of your finger.
Melt the chocolate and coconut oil in a microwave or a double boiler and mix until smooth.
Use a fork or spoon to dip each Junior Mint into the chocolate mixture, then place each one on a parchment- or wax paper-lined baking sheet. Place in the refrigerator or freezer until the chocolate hardens, then serve.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.