Homemade Frango Mint Chocolates: Chocolate Mint Melts Recipe

Copycat Frango Mints are fudge-like chocolate mint truffles that melt in your mouth. They make a fantastic holiday gift for anyone who loves chocolate and mint.

Some years ago I toured downtown Chicago during the holidays. Our guide led us through notable buildings, described local history, and stopped inside Macy’s to admire the holiday displays and let my toddler see Santa. At a chocolate counter we were offered samples of Frango Mints—something I’d never tried before. As a chocolate-mint fan, I was instantly hooked.

I later learned those melt-in-your-mouth mints were made right in that store (Macy’s on State Street, formerly Marshall Field’s). Over the years I thought about them often and finally decided to recreate a similar candy at home.

This homemade version is straightforward: a short ingredient list and familiar pantry staples. The method includes pasteurizing eggs to reduce food-safety risk. Many copycat recipes skip this step and use raw eggs; if you have pasteurized eggs, you can skip the pasteurizing step below.

Pasteurizing eggs means heating them gently to kill harmful bacteria without cooking them. Use a double boiler (a bowl set over gently simmering water) and an instant-read or candy thermometer while whisking the eggs. Heat the eggs to 140°F, then remove them immediately so they don’t begin to scramble.

After pasteurizing the eggs, the same double-boiler bowl is used to melt the chopped chocolate into the warm eggs. Stir until smooth and allow the mixture to cool completely before combining it with the creamed butter, powdered sugar, vanilla, and peppermint—if the chocolate is warm when added to the butter, the butter will melt and the texture will suffer.

Once the chocolate-butter mixture is smooth, spread it into a parchment-lined pan, chill until set, then lift out the parchment and cut the fudge into 1-inch squares. Store finished mints in an airtight container in the refrigerator or freezer so they stay firm.

Equipment

These tools will make the process easier and cleaner:

• 8×8″ baking pan (for neat squares) — or use mini liners or a parchment-lined sheet to drop mounds instead.
• Parchment paper to line the pan.
• Whisk (for beating eggs while pasteurizing).
• Instant-read or candy thermometer to monitor egg temperature while pasteurizing.
• Spatula to scrape and smooth the mixture into the pan.
• Hand mixer to cream the butter and powdered sugar.

Ingredients

Simple, classic ingredients yield that rich, minty, fudgy texture:

• 2 large eggs
• 16 ounces dark chocolate, chopped (or about 2 cups semisweet chips)
• 8 tablespoons unsalted butter, softened (1 stick) — or a dairy-free butter to make them dairy-free
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract

How to make Copycat Frango Mints

Overview: set up a double boiler, pasteurize eggs, melt chocolate into the warm eggs, cool the mixture, cream butter with powdered sugar and extracts, combine, chill, and cut into squares.

1. Line an 8×8″ pan with parchment and set aside.
2. Fill a medium saucepan with 1–2 inches of water and bring to a boil, then reduce to a gentle simmer. Place a glass or metal bowl on top so it does not touch the water.
3. Crack the eggs into the bowl and whisk continuously. Monitor the temperature with a thermometer and whisk until the eggs reach 140°F. Remove from heat.
4. Add the chopped chocolate to the warm eggs and stir until fully melted and smooth. If necessary, return briefly to the double boiler to finish melting. Let the chocolate-egg mixture cool completely to room temperature.
5. Using a hand mixer, cream the softened butter until light. Add the powdered sugar, vanilla, and peppermint extract on low until combined, then increase speed and beat until the mixture is light and resembles a stiff frosting.
6. Fold or beat the cooled chocolate into the butter-sugar mixture until fully combined and smooth. Spread evenly into the prepared pan, cover, and refrigerate until firm (about 2 hours).
7. Lift the set fudge from the pan using the parchment, peel the paper away, and cut into 1-inch squares. Store in an airtight container in the fridge or freezer to keep them from softening.

Notes & Variations

• To make dairy-free, substitute a dairy-free butter and confirm the chocolate is dairy-free.
• If you prefer mounds instead of squares, spoon or pipe the mixture into paper or silicone liners before chilling.
• Nutrition values vary by ingredient brands and portion size; the provided calories are per 1-inch piece.

Nutrition Notes

The nutritional information provided with the recipe is for a 1-inch piece. If you enjoy more than one piece, adjust the totals accordingly. These mints are naturally gluten-free and vegetarian; with a dairy-free butter and dairy-free chocolate, they become vegan-friendly.