At Lunch
Chocolate Dinner Mints─── 02:34 Wed, 22 Oct 2014
http://www.notquitenigella.com
Ingredients
400g dark chocolate (or a mix of milk and dark chocolate)
2 cups pure icing or powdered sugar
2 tablespoons water
1 tablespoon oil
About 1/2 teaspoon Peppermint essence (or to taste)
2 cups pure icing or powdered sugar
2 tablespoons water
1 tablespoon oil
About 1/2 teaspoon Peppermint essence (or to taste)
Directions
Melt and temper half of the chocolate over a double boiler or in a microwave on 50% bursts for 60 seconds each.
Line a shallow baking tray with parchment and have two angled spatulas ready. Pour the chocolate and spread thinly as quickly as possible covering as much of the tray as you can. Allow to cool and set completely.
When the chocolate has set, sift the icing sugar into a heatproof bowl and add the water and oil and stir. It should be spreadable but only just. Place over the double boiler to heat and soften or place in the microwave on 50% power for 30 seconds. It will become much more spreadable. Spread over the chocolate with the other angled spatula. Allow to cool and set completely in the fridge-about 15 minutes.
Melt and temper the other half of the chocolate over a double boiler or in a microwave on 50% bursts for 60 seconds each. Spread over the mint filling and cool and set hard.
To cut, have a large glass of hot water, a ruler and a couple of paper towels ready. Remove the chocolate and parchment from the tray and place the chocolate on a chopping board. Dip a sharp knife into the water for a few seconds and then dry on the paper towels. Cut the chocolate into pieces using the ruler and keep cutting until the knife becomes cold (if it becomes cold, the chocolate may not cut properly). Place into a box for serving.
