Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins
Prep Time
45 Mins
Cook Time
2 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Microwave candy coating in a glass bowl at HIGH 1 1/2 to 2 minutes or until melted, stirring every 30 seconds.

Step 2

Place 1 thin mint on piece of wax paper. Dip edge of another mint into melted chocolate; adhere dipped edge to adjacent side of first mint. Hold in place 5 to 6 seconds to set. Repeat with remaining 2 sides of box. Place 1 thin mint on wax paper; brush edges with melted chocolate. Place box over mint square; hold in place 5 to 6 seconds to set. Repeat with remaining thin mints and melted chocolate. Set aside.

Step 3

Process 1 package raspberries and sugar in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds.

Step 4

Sprinkle gelatin over 3 tablespoons cold water; stir and let stand 1 minute. Add 3 tablespoons boiling water; stir until gelatin dissolves. Stir in lemon juice. Stir into raspberry mixture; chill until consistency of unbeaten egg white. Fold in whipped cream; chill 2 to 3 hours or until set.

Step 5

Spoon filling evenly into chocolate boxes. Top each box with one chocolate square, leaving partially open. Serve with remaining raspberries, and garnish, if desired.

Step 6

Note: For testing purposes only, we used After Eight Thin Mints.

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