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This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Ingredients
- 1 (12 ounce) bag chocolate chips
- 1 ½ cups confectioners' sugar
- ½ cup egg substitute
- ¼ cup butter, softened
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
Directions
Step 1
Line a baking sheet or plate with waxed paper.
Step 2
Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
Step 3
Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
Step 4
Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Cook’s Note:
You can substitute 2 eggs for the egg substitute, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol5mg | 2% |
| Sodium25mg | 1% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 3% |
| Total Sugars15g | |
| Protein1g | |
| Calcium8mg | 1% |
| Iron1mg | 3% |
| Potassium69mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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