Introduction: After Dinner Mints Crossover
I loved these after dinner mints from not quite Nigella: http://www.notquitenigella.com/2013/09/03/home-mad...
I also liked the look of these after dinner mints found here on instructables: https://www.instructables.com/id/Christmas-After-Di...
My head was turning maybe I could combine the two. But I didn't want the traditional look I wanted them to be in moulds. I also wanted to crush quality street matchmakers rather than mints. This was what I came up with.
1/8 box of quality street mint matchmakers
400g of plain chocolate
1 cup of icing sugar
1 tablespoon of water
1 teaspoon of oil
1 teaspoon of peppermint extract
1 medium bowl
Step 1: Make the Mint Chocolate.
Place the mint matchmakers in a ziplock bag and crush with a rolling pin. Melt 200g of the plain chocolate. Then add the mint matchmakers to the melted chocolate.
Step 2: Spoon the Mixture Into Your Mould.
Add the mint chocolate to each mould filling up only halfway. Allow to cool and set completely. Set the leftover mint chocolate to the side.
Step 3: Make the Filling.
Whilst you are waiting for the chocolate to set you can make the filling. 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.
Step 4: Fill the Mould.
Take the leftover mixture and see if it's hardened it's very likely to have. If so re melt. Then spoon the mixture into the mould to top it off. Leave to set.
Step 5: Spoon Chocolate Over the Mints So the Filling Doesn't Come Out.
Once the moulds have set carefully push the after dinner mints out. Place them on lined greaseproof paper. Melt the leftover plain chocolate. Spoon the plain chocolate on top of the after dinner mints leave to set then flip the mints over. Again spoon the chocolate over the top of the mint.