100gdark chocolate - chopped into small piecesat least 70%
100gmilk chocolate - chopped into small piecesat least 35%
2-3dropspeppermint extract or 1 drop of peppermint essential oil
Melt 50g of the dark chocolate with all of the milk chocolate in a bowl set over a pan of hot, but not boiling water.
Stir until smooth, then add the remaining dark chocolate. Leave for a couple of minutes to melt, then stir until smooth.
Add 1 drop of peppermint extract or the essential oil and stir to combine. Taste for flavour and if you think it could do with another drop, add in some more. But do be careful, mint can be incredibly strong.
Spoon or pour the mixture into chocolate moulds. Tap the moulds on a hard surface a couple of times to remove any air bubbles.
Leave in a cool place to set for a couple of hours. Don't put them anywhere too cold though and definitely not the fridge. Chocolate does not like the cold, especially whilst it's setting.
When the chocolates have set, turn them out of their moulds. If using hard polycarbonate moulds, give them a sharp tap on a hard surface and they should come out with no problem. Pack into bags and tie with a pretty ribbon.
Use good quality chocolate, but not the best. The mint will overpower any flavour notes the chocolate has.This recipe uses the cheat's method to temper chocolate. It's a bit hit and miss. If, however, you know how to temper chocolate properly, do it.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.