After Dinner Mints
It goes without saying, if you have a Thermomix, you want to make EVERYTHING! (Am I right??) There is some sort of thing in the back of my mind when I shop for food, read a menu, see something new online, that I say to myself; ‘Huh, I can do that!’ And then I go home and I do…this is one of those recipes. I wouldnt say they were easy, the dipping is a little fiddly, but over all, not bad, and certainly worth all the drama. Whip out a tray of these after your next dinner party, casually mention you made them yourself and see everyone’s jaw drop…unless of course they have a Thermomix too. Then they will just smile a little and think to themselves, ‘Huh, I can do that!'
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 260 Grams icing sugar
- 25 Grams unsalted butter BUY
- 25 Grams milk
- 10 Drops doTERRA Peppermint Oil BUY
- 5 Drops doTERRA lemon oil (not extract) BUY
- 250 Grams chocolate callets BUY
- 1 Tablespoon coconut oil
Do
- 1
Place icing sugar, butter, milk and oils into Thermomix bowl and blend 30 sec/speed 6. Scrape down sides of bowl and knead 30 sec/Interval. Remove from bowl and roll into a smooth disc. Wrap in baking paper and refrigerate for at least 1 hour.
- 2
Break disc into small pieces and roll into balls about the size of a large walnut. (approx 20g) Place in freezer while you prepare the chocolate.
- 3
Place chocolate and coconut oil into clean, dry Thermomix bowl and heat 10 min/37ºC/speed 1. Scrape down sides of bowl as necessary until you have a nice liquid chocolate. I actually prefer to use the microwave for chocolate melting. To do that, place the chocolate and coconut oil into a clean microwave safe bowl and heat on highest setting for one minute, stop and stir and continue heating as required until chocolate is liquid and very easy to work with. THEN, cool the chocolate significantly before dipping as the heat of the chocolate will just melt your centres which will then be hard to work with.
- 4
Press mint balls flat with the bottom of a glass, using a small piece of baking paper to prevent glass from sticking.
- 5
Dip each disc in chocolate and lay on lined metal tray. Refrigerate and keep in the fridge or freezer until serving.
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!
