Who doesn’t love an after dinner mint? They are fiddly to make as individual chocolates, but easy when you slice or break it up from a tray. This does make a lot, don’t be afraid of the amount of sugar, just serve in smaller pieces!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 300 Grams Chocolate dark milk, in pieces BUY
- 60 Grams Coconut Oil BUY
- 300 Grams icing sugar
- 10 Drops doTERRA Peppermint Oil or spearmint oil BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 30 Grams water
Do
- 1
Place chocolate and coconut oil into the Thermomix bowl and melt 10 min/40°C/speed 1. Stop and scrape down sides of bowl as needed.
- 2
Line the base of a 20cm square cake tin with baking paper that comes up above the sides for easy removal. If making bark, use one of my breadmats on a tray that will fit into your freezer.
- 3
Spread about half of the chocolate into the base and tap on the bench to level. Freeze for around 15 minutes while you prepare the filling.
- 4
In a clean dry Thermomix bowl, place the icing sugar, peppermint oil, vanilla, EVOO and water and cook for 4 min/50°C/speed 2. Cool slightly.
- 5
Spread on top of the chocolate base and tap on the bench to level. Return to freezer until set.
- 6
Top with remaining melted chocolate and refrigerate for at least 20 minutes before slicing with a hot knife.
- 7
To get your knife hot, dip in boiling water, dry then cut, wiping before each cut.Alternatively, break into shards.
