a luscious minty treat, very easy to create, very hard to stop eating!
Into a 19cm x 29cm Swiss roll pan, place strip of aluminium foil or Glad Bake (wet the pan so that the Bake adheres) to cover the base and sides.
Combine dark chocolate, condensed milk and butter and heat until melted in the top of a double boiler.
If you don't have a double boiler:-
Put a saucepan with 2 inches/6cm water on to boil, top with a s/s bowl which fits snugly & bring to the boil. When boiling furiously, then add to the s/s bowl: chocolate, condensed milk & butter, turn off heat & leave for about 4-5 minutes)
(A microwave is great for this - but watch the mixture as it can burn very easily - nuke in 30 second increments to begin with, then 10 second, until fully melted.)
Add peppermint essence*. As the mixture cools the flavour will become stronger so don't overdo it!
Beat with a wooden spooN (not spook as previously typed! thanks for the 'heads up Heather VK) until thick and creamy.
Spread evenly into prepared pan - heat a pallet knife or wide bladed butter knife to do this + - cover with plastic wrap or aluminium foil and refrigerate until set.
Cut into triangles and decorate with piped melted milk or white chocolate.
DO NOT FREEZE!
Will keep for one month in refrigerator in a covered container.
* the amount of essence is dependent on so many things - type of essence, your love of peppermint, start with a couple of drops, taste, add more if needed. Bear in mind that the flavour intensifies with cooling so don't overdo it. Keep a note of how much you use and what brand, so when you make it again - and you WILL! - you'll know which way to go with the essence.
+ make sure there is no water/moisture on the pallet knife. If you have gas, crank up a hotplate & hold the knife above to heat. Alternatively boil up the kettle, add a prodigious amount to a tall heat resistant tumbler, dip the blade, wipe clean and DRY!!!! then spread mixture!
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