After Dinner Mints
Indulgent dark chocolate with a refreshing peppermint cream filling. These yummy no-bake After Dinner Mints will satisfy your sweet tooth
Ingredients
Chocolate base
- 130 gm dark baking/cooking chocolate (NOTE 1)
- 3 tsp vegetable oil (or any neutral tasting oil)
Peppermint cream filling
- 1½ cup icing sugar (powdered sugar) (NOTE 2)
- 15 gm melted butter
- ½ tsp peppermint extract (more or less to taste) (NOTE 3)
- 6 tsp full cream milk (whole milk)
Chocolate topping
- 130 gm dark baking/cooking chocolate
- 3 tsp vegetable oil
Instructions
- Grease and line a square 20cm (8in) tin with nonstick baking/parchment paper, leaving one side to overhang.For the chocolate base - Place the chocolate and the oil into a microwave-safe bowl. Melt the chocolate by doing 40-second bursts in the microwave on high. Stir the chocolate after each burst and repeat until the chocolate has completely melted.
- Pour the chocolate into the tin, then tilt the tin at all angles so the chocolate covers the base of the tin evenly. Place the tin in the fridge for 30 minutes or until the chocolate has set.
- For the peppermint cream filling - In a large bowl, sift in the icing sugar, then add the melted butter, peppermint extract and a tsp of milk at a time. Stir the mixture until you reach the desired consistency (mine was spreadable, but not runny). You may not need to use all the milk. Have a taste, and add a few more drops of peppermint if required. Adjust the mint flavour to your taste.
- Transfer the filling over the top of the chocolate base. Use an offset spatula to spread the peppermint filling, then smooth it out evenly.
- For the chocolate topping - Repeat the same steps to melt the chocolate as above. Then pour the chocolate over the peppermint layer. Tilt the tin at all angles so the chocolate coating is even. Chill the tin in the fridge for 2 hours or until completely set. Lift the baking paper to remove the After Mint Chocolate from its tin. For clean slices, run a sharp knife in hot water, then dry the knife and slice into desired pieces whilst cold. Chocolate mints taste best when left at room temperature for 15 to 30 minutes before serving.
Notes
(NOTE 1) Dark chocolate - I used good quality cooking/backing chocolate as they have a higher percentage of cocoa butter, which makes it easier to melt and work with. However, any regular dark or milk 'eating' chocolate would also work. If using dark chocolate, don't go for 70% cocoa because it's quite bitter, unless that's what you prefer.
(NOTE 2) Icing sugar (powdered sugar, confectionary sugar) - Icing sugar usually comes in two forms: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer than pure icing sugar because there's starch or flour added to it. For this recipe, you could use either.
(NOTE 3) Peppermint extract - Supermarkets stock peppermint extract in the baking section, near where they sell vanilla extract. You could also use mint extract, but you may need to use more because it's milder in taste than peppermint.
Leftovers - Transfer into a sealed container and store in the fridge for up to a week.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1squareCalories: 54kcalCarbohydrates: 6gProtein: 0.4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 3mgPotassium: 40mgFiber: 1gSugar: 5gVitamin A: 11IUCalcium: 5mgIron: 1mg