After Dinner Mints
Dark chocolate and mint is probably one on my most favourite flavour combinations. What I like most about it is my partner hates it. So the delicious dark choc peppermint treats in the house are all mine! This is a delicious little chocolate, perfect for when you want something sweet to nibble on without a heavy dessert. After dinner mints are always a winner! - Peta
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 20 minutes
Setting Time 2 hours+
Makes approximately 30 chocolates depending on mould size
Can be frozen
- chocolate - 200g, dark, , broken up into pieces
- icing sugar - 150g
- peppermint essence - 1/4 tsp, or food grade oil, may require more to taste
- water - 1/2-1 Tbsp
- Place dark chocolate (200g) in clean and dry bowl. Grate Speed 7 / 5 seconds. Scrape down sides.
- Program 5 minutes / 50C / Speed 2.
- Place a little of the melted chocolate into each mould with a small spoon. Work the chocolate up the sides of the mould. Place in to the fridge to set slightly. Set remaining melted dark chocolate aside. Work quickly to avoid it hardening.
- Wash and dry bowl well or you can do this next step in a separate small bowl and mix by hand if preferred.
- Add icing sugar (150g) and peppermint essence (1/4 tsp). Mix on Speed 4 to incorporate the essence and icing sugar. Slowly add a small drizzle of water whilst the blades are spinning. Continue to add a drizzle of water until a very thick paste is formed. It won't take much water at all to form this. Taste the mixture. If you want it stronger, add some more peppermint essence and mix on Speed 4 to incorporate. Ensure the end result is a very thick paste.
- Spoon a little of the peppermint paste into the prepared chocolate moulds.
- Top each mould with a little melted chocolate. Do not overfill.
- Bang the mould gently on the bench to help remove any air bubbles. Place into the fridge to set.
- Once set, pop the chocolate out of the mould and place into a jar and store in the fridge.