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After-dinner mints

After-dinner mints were the height of elegance and were as anticipated as much as the rest of the meal. This is our homage to the classic mint and dark chocolate combo.

By Emma Knowles
  • Serves 16
  • 10 mins preparation
  • 5 mins cooking (plus chilling)
After-dinner mints
After-dinner mints

Ingredients

  • 320 gm dark chocolate (70% cocoa solids), finely chopped
  • 320 gm pure icing sugar, sieved (2 cups)
  • 1 tbsp vegetable oil
  • 2-3 drops peppermint extract, or to taste

Method

Main
  • 1
    Line a 21cm-square cake tin with baking paper. Melt half the chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth. Pour into prepared tin and tilt to cover the base evenly, then tap firmly a few times on a work surface to level it and remove any air bubbles. Freeze until hardened (4-5 minutes).
  • 2
    Combine icing sugar, oil, peppermint extract and 1½ tbsp water in a bowl and mix to a smooth paste, then warm gently over a saucepan of simmering water until easily spreadable (1-2 minutes). Spread evenly over chocolate.
  • 3
    Melt remaining chocolate, pour onto peppermint mixture, tilt to cover evenly, then tap firmly a few times on a work surface to level it and remove any air bubbles. Refrigerate until set (15-20 minutes).
  • 4
    To cut, dip a sharp knife into a large jug of just-boiled water, wipe dry and carefully cut into 5cm squares, wiping the blade of the knife clean between cuts and re-dipping in hot water if the blade cools down; or break it into rough shards. Refrigerate in an airtight container until required. After-dinner mints will keep for 2 weeks.
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  • Author: Emma Knowles