After Dinner Mint Slice
A Luxurious Treat: Decadent Thermomix After Dinner Mint Slice Recipe!
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.
Satisfy your sweet cravings with this indulgent After Dinner Mint Slice made effortlessly in the Thermomix. This no-bake recipe combines layers of rich chocolate and creamy peppermint, creating the perfect balance of flavours for a luxurious treat or gift. Ideal for entertaining or as a special dessert, this mint slice will impress everyone with its decadent taste and smooth texture.
Follow my easy Thermomix recipe to make an after dinner treat that's as delicious as it is beautiful—perfect for sharing or savouring solo! This does make a lot, don’t be afraid of the amount of sugar, just serve in smaller pieces!
It can be made as a slice or as I have done, as a bark, this is easier and very pretty too!
I love the combo of mint with chocolate, check out these other recipes with this winning flavour pairing:
Minty Chocolate Fudge Puddings
White Chocolate Minty Truffles
Mint Honeycomb Bark with Chocolate
Vegan Mint Chocolate Chip Ice Cream
Minty Coconut Butter Chocolate Cups
Minted Chocolate Bars with Strawberry Crisp Pearls
Chocolate Peppermint Crisp Bars
Need
- 300 Grams chocolate dark milk, in pieces BUY
- 60 Grams coconut oil
- 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/50°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. This firms up when cooled, so don't let it get too cold, it will be harder to work with.
- 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.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
