Homemade After Eight Mints
So this weekend, my boyfriend and I hosted our first "grown-up" couples dinner party and at the very start of the "what shall we make?" discussions, my boyfriend announced that dinner parties need After Eights. Me being me, I took this as a challenge and set about making my own!
This recipe, whilst it looks long, is arguably one of the easiest on my blog. Aside from a bit of setting time, there is no hardship involved whatsoever - a bit of mixing, a bit of melting and voilà ! Impress your dinner guests or simply treat yourself...
Homemade After Eight Mints
200g dark chocolate (at least 70% cocoa solids)
1 large free-range egg white
220g icing sugar
1 tsp peppermint essence
A few drops of green food colouring
Grease and line a 18cm x 28cm shallow tray with baking paper.
Melt half the chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the water to touch the bowl). Pour into the tray, shake until evenly spread, then put in the fridge to harden.
Meanwhile, make the fondant. Put the egg white in a clean bowl and gently stir with a fork to break up. Sift the icing sugar into a bowl, then add half to the egg white. Stir with a wooden spoon until mixed.
Add the peppermint essence, stir well, then beat in the rest of the icing sugar to make a smooth, thick, spreadable paste. Add a few drops of green food colouring until it becomes the palest green colour.
Once the chocolate has hardened, spread the peppermint cream fondant over it using a palette knife, then put back in the fridge for 30 minutes to 1 hour until set. It should be around 2mm thick.
Once the peppermint cream has set, melt the rest of the dark chocolate over simmering water. Let it cool slightly, then spread another layer of dark chocolate over the set peppermint cream, tipping the tray in all directions so the chocolate evens out over the surface. Leave in the fridge to set.
Once set, remove from the tray and transfer to a plate or board. Serve at the table so your guests can break it apart and eat with a postprandial coffee.
This recipe, whilst it looks long, is arguably one of the easiest on my blog. Aside from a bit of setting time, there is no hardship involved whatsoever - a bit of mixing, a bit of melting and voilà ! Impress your dinner guests or simply treat yourself...
Homemade After Eight Mints
200g dark chocolate (at least 70% cocoa solids)
1 large free-range egg white
220g icing sugar
1 tsp peppermint essence
A few drops of green food colouring
Grease and line a 18cm x 28cm shallow tray with baking paper.
Melt half the chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the water to touch the bowl). Pour into the tray, shake until evenly spread, then put in the fridge to harden.
Meanwhile, make the fondant. Put the egg white in a clean bowl and gently stir with a fork to break up. Sift the icing sugar into a bowl, then add half to the egg white. Stir with a wooden spoon until mixed.
Add the peppermint essence, stir well, then beat in the rest of the icing sugar to make a smooth, thick, spreadable paste. Add a few drops of green food colouring until it becomes the palest green colour.
Once the chocolate has hardened, spread the peppermint cream fondant over it using a palette knife, then put back in the fridge for 30 minutes to 1 hour until set. It should be around 2mm thick.
Once the peppermint cream has set, melt the rest of the dark chocolate over simmering water. Let it cool slightly, then spread another layer of dark chocolate over the set peppermint cream, tipping the tray in all directions so the chocolate evens out over the surface. Leave in the fridge to set.
Once set, remove from the tray and transfer to a plate or board. Serve at the table so your guests can break it apart and eat with a postprandial coffee.
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