Frango Mints: A Northwest Chocolate Dream

The first time I tasted a Frango Mint, I was a wide-eyed child on a holiday trip to Seattle. The cool, creamy center exploding with peppermint against the rich dark chocolate was pure magic. Back then, they were a treat almost exclusively found at the Bon Marché, adding to their mystique. These weren’t just chocolates; they were an experience, a tiny bite of Northwest nostalgia, and a delicious reminder of childhood wonder. Now, years later, I still get that same comforting feeling with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes (plus chilling time)
• Servings: Varies (approx. 30-40 depending on size)
• Yield: 30-40 mints
• Dietary Type: Not specified, contains dairy and eggs

Ingredients

• 1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
• 1/4 lb (1 stick) butter (not margarine), softened
• 1 1/8 cups powdered sugar
• 2 eggs
• 2 teaspoons imitation vanilla extract
• 1/4 teaspoon peppermint extract or 1/4 teaspoon rum extract

Equipment Needed

• Double boiler or heatproof bowl and saucepan
• Electric mixer or stand mixer
• Wax paper or parchment paper
• Spoons or small ice cream scoop

Instructions

1. Begin by melting the chocolate chips. The best method is using a double boiler: fill a saucepan with a couple of inches of water, bring it to a simmer, and place a heatproof bowl on top, ensuring the bottom of the bowl doesn’t touch the water. Add the chocolate chips to the bowl and stir occasionally until completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring between each interval to prevent burning. Once melted, remove from the heat and allow the chocolate to cool slightly while you prepare the other ingredients.

2. In a separate bowl, cream together the softened butter using an electric mixer until light and fluffy. This is a crucial step, as properly creamed butter will contribute to the mints’ smooth texture.

3. Gradually add the powdered sugar to the creamed butter, mixing on low speed until fully incorporated. Be careful not to add all the powdered sugar at once, as it can create a cloud of dust. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

4. Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. It’s important to thoroughly combine the eggs to prevent a grainy texture in the final product.

5. Gently fold in the cooled melted chocolate into the butter, sugar, and egg mixture. Mix until just combined. Be careful not to overmix at this stage, as overmixing can result in a tough texture.

6. Stir in the vanilla extract and peppermint extract (or rum extract, if using). Mix until well combined. The extracts are what provide the signature Frango Mint flavor, so be sure to measure them accurately.

7. Line a baking sheet with wax paper or parchment paper.

8. Using a small spoon or a mini ice cream scoop, drop rounded spoonfuls of the chocolate mixture onto the prepared wax paper, spacing them about an inch apart. The size of the spoonfuls will determine the final size of your mints. I personally like to make them about the size of a quarter, but feel free to experiment!

9. Place the baking sheet in the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling time is crucial for the mints to firm up and achieve their characteristic melt-in-your-mouth texture.

10. Once the mints are firm, remove them from the wax paper and store them in an airtight container in a cool, dry place.

Expert Tips & Tricks

• Temperature is key: Ensure your butter is properly softened before creaming, but not melted. If it’s too warm, it won’t incorporate the powdered sugar properly.
• Chocolate quality matters: Using high-quality chocolate chips will greatly improve the flavor of your Frango Mints. Consider using a brand you enjoy eating on its own.
• Extract strength: Be cautious with the peppermint extract, as it can be quite potent. Start with the recommended amount and add more to taste, if desired.
• Prevent chocolate seizing: If the melted chocolate seizes (becomes grainy and stiff), try adding a tablespoon of vegetable oil or shortening and stirring vigorously. This can sometimes help to smooth it out.
• Make them festive: For a holiday twist, sprinkle the tops of the mints with crushed peppermint candies before chilling.
• For a smoother finish: If you prefer a perfectly smooth top on your mints, you can gently tap the baking sheet on the counter after dropping the chocolate mixture to flatten them slightly.

Serving & Storage Suggestions

Frango Mints are best served chilled, straight from the refrigerator. They make a delightful after-dinner treat, a sweet addition to a dessert platter, or a thoughtful homemade gift. To elevate the experience, pair them with a strong cup of coffee or a glass of cold milk.

Store the mints in an airtight container in a cool, dry place. They will keep for up to a week at room temperature, or for up to two weeks in the refrigerator. For longer storage, you can freeze them for up to two months. Simply thaw them in the refrigerator before serving.

Nutritional Information

(Approximate values per mint, depending on size)

Nutrient	Amount per Serving	% Daily Value
Calories	75 kcal	4%
Total Fat	5g	6%
Saturated Fat	3g	15%
Cholesterol	10mg	3%
Sodium	5mg	0%
Carbohydrates	7g	2%
Fiber	0g	0%
Sugar	6g	N/A
Protein	1g	2%

Variations & Substitutions

• Dark Chocolate Delight: Use dark chocolate chips instead of milk or semi-sweet for a richer, more intense flavor.
• Vegan Frango Mints: While challenging, you could experiment with vegan chocolate chips, a vegan butter substitute, and an egg replacement like applesauce or flax eggs. However, be aware that this will significantly alter the texture and flavor.
• Nutty Frango Mints: Add finely chopped nuts, such as pecans or walnuts, to the chocolate mixture for added texture and flavor.
• Citrus Zest: Add a teaspoon of orange or lemon zest to the chocolate mixture for a bright, citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of butter?
A: While you can, it’s not recommended. Butter provides a richer flavor and smoother texture than margarine, which is essential for Frango Mints.

Q: My chocolate seized when I was melting it. What can I do?
A: Try adding a tablespoon of vegetable oil or shortening and stirring vigorously. This can sometimes help to smooth it out. Be careful not to overheat the chocolate.

Q: How can I make sure my mints have a strong peppermint flavor?
A: Use a high-quality peppermint extract and add it gradually, tasting as you go, until you reach your desired level of peppermint intensity.

Q: Can I use a different extract instead of peppermint?
A: Absolutely! The recipe calls for either peppermint or rum extract, but you can experiment with other flavors like almond, coffee, or even a citrus extract.

Q: Why are my mints not firming up in the refrigerator?
A: Make sure your refrigerator is set to the correct temperature. Also, ensure that the butter and chocolate mixture has cooled down sufficiently before placing it in the refrigerator. If it’s too warm, it will take longer to firm up.

Final Thoughts

Now that you have the keys to this treasured recipe, I encourage you to embark on your own Frango Mint adventure! Whether you’re recreating childhood memories or creating new ones, these melt-in-your-mouth chocolates are guaranteed to bring joy. Feel free to tweak the recipe to your liking, experimenting with different extracts or add-ins. And most importantly, don’t forget to share your creations with friends and family – they’re sure to be a hit! Enjoy the process, and happy mint-making!