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!
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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.
