Mint Nonpareils Recipe: Vintage Chocolate-Dipped Candy Coins

There’s something timeless about chocolate-dipped mint nonpareils—their vintage charm still delights today. This recipe transforms simple ingredients into those classic candy coins with perfectly crisp chocolate shells and a refreshing mint center.

The method is straightforward but precise. Tempering the chocolate ensures a glossy finish and satisfying snap, while the mint filling delivers that signature cool bite. Patience during the setting process is key to achieving professional-quality results.

What you get are elegant candies that look as beautiful as they taste. The contrast between the smooth chocolate and crunchy nonpareils creates a texture that’s impossible to resist.

Perfect for gifting or holiday treats, these candies bring a touch of nostalgia to any occasion.

Ingredients for Mint Nonpareils

Transform simple pantry staples into vintage chocolate-dipped candy coins with refreshing mint centers.

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The chocolate quality is non-negotiable here. Ghirardelli or Callebaut deliver the glossy finish and satisfying snap mentioned in the intro. Use 70% cocoa for balance—too dark and the mint gets lost. Tempering is what gives that professional sheen (worth the extra 10 minutes). Most craft stores carry nonpareils, but Baking Supply Stores have the classic white variety in bulk. Avoid colored sprinkles—they bleed into the chocolate.

Out of peppermint extract? Crushed candy canes at one-fourth the amount work in a pinch (strain out the pieces). No heavy cream? Full-fat coconut milk adds richness without the dairy. The butter must be unsalted—salted throws off the balance. For a vegan version, swap butter for Miyoko’s plant-based butter and use dark chocolate verified dairy-free.

Store in an airtight container between parchment layers to prevent sticking. Keeps at room temperature for 10 days, but they’re best within 5 days. Freeze for up to 3 months—thaw at room temp before serving. The chocolate may bloom if refrigerated, so avoid the fridge entirely.

Step-by-Step Instructions for Chocolate-Dipped Mint Candy Coins

This method ensures smooth centers and perfectly coated candies with professional results.

Step 1: Prepare the Mint Filling

In a mixing bowl, combine the 1.5 cups powdered sugar, 4 tbsp unsalted butter, 2 tbsp heavy cream, 1 tsp peppermint extract, 0.5 tsp vanilla extract, and 0.25 tsp salt. Beat until completely smooth and creamy, scraping down the sides as needed.

Add the 2 drops green food coloring and mix until uniformly tinted. The filling should hold its shape when rolled but remain pliable. If it’s too stiff, add a few drops of cream; if too soft, incorporate a bit more powdered sugar.

Step 2: Shape and Chill the Centers

Roll the mint mixture into 1-inch balls (you should get about 24 pieces) and place them on a parchment-lined tray. Press each ball flat into ½-inch thick discs—this creates the classic coin shape for the finished candies.

Refrigerate the discs for 30 minutes to firm them up completely. This chilling prevents the centers from melting or deforming when dipped in warm chocolate. They should feel solid but not rock-hard when ready.

Step 3: Temper the Dark Chocolate

Chop the 12 oz dark chocolate into uniform pieces for even melting. Microwave in 20-second intervals, stirring between each, until about 70% melted. Remove from heat and stir until completely smooth.

If the chocolate seems too thick for dipping, stir in the 1 tsp coconut oil to create a glossier, more fluid consistency. The ideal dipping temperature is 88-90°F—it should flow smoothly but not appear runny.

Step 4: Dip and Coat with Nonpareils

Using a fork, lower each chilled mint disc into the melted chocolate, turning to coat completely. Tap the fork gently on the edge of the bowl to remove excess chocolate, creating a thin, even shell.

Place the coated candies on a fresh parchment-lined tray. Immediately sprinkle the 0.5 cup nonpareils sprinkles generously over the tops, pressing lightly if needed to ensure they adhere. Work quickly—the chocolate sets fast at room temperature.

Step 5: Set and Store Properly

Allow the candies to set completely at room temperature for 1-2 hours, or accelerate the process by refrigerating for 20 minutes. The chocolate should be firm and glossy with no soft spots when pressed gently.

Store in an airtight container between layers of parchment paper in a cool, dry place for up to 2 weeks. The candies will develop a more pronounced mint flavor after 24 hours as the oils in the extract meld with the filling.

Regional Styles of This mint nonpareils

French Classic Style

In France, these are often called mendiants au menthe, featuring a thinner chocolate disc with mint filling peeking through. Use 70% Valrhona chocolate for authentic French depth. The nonpareils are typically white, creating elegant contrast against the dark chocolate. 💫

American Holiday Tradition

Midwestern bakeries often make these larger, with 1.5-inch discs and a thicker chocolate shell. I remember seeing these at local Christmas markets, packed in festive tins. The mint flavor tends to be stronger here, using 1¼ tsp peppermint extract for that bold holiday taste.

British After-Dinner Mint

UK versions are smaller, almost bite-sized, with a higher ratio of filling to chocolate. They’re often served with coffee as an after-dinner treat. Use Cadbury dark chocolate for that familiar British taste, and add a touch of orange zest to the filling for a sophisticated twist.

Southern Comfort Style

In the South, these candies get a twist with white chocolate coating instead of dark. The mint filling often includes a hint of vanilla bean paste for extra richness. I love how the white nonpareils disappear against the white chocolate, creating a surprise when bitten.

Coastal California

West Coast versions often incorporate matcha powder into the filling for a green tea-mint fusion. Use Guittard chocolate and top with both white and dark nonpareils for visual interest. The matcha adds an earthy note that pairs beautifully with the cool mint. ✨

Swiss Alpine

Swiss chocolatiers make these with Lindt Excellence 70% chocolate and add a sprinkle of crushed peppermint candy to the nonpareils for extra crunch. The filling often includes a touch of alpine honey for natural sweetness that complements the mint perfectly.

Frequently Asked Questions