Homemade After Eight Mints Recipe

Yesterday I spent the morning trying out nutty fudge recipe and an after eight mints recipe as a practice run for Christmas treats for the hampers I’m making for family.The fudge is very nice but it doesn’t seem to set hard enough so I’m going to try another recipe.The after eight mints however came out well and the recipe is so easy to follow you will be able to have ethical after eight mints too (Nestlé make after eight mints).I got this after eight mints recipe from Delicious magazine back in March as part of Easter baking.It has been my ‘things I want to try’ folder ever since.So here we go.

Please note this recipe contains raw egg.Pregnant and nursing mother, the very old and very young should avoid eating it.Which means more for the rest of us!

200g dark chocolate (70% cocoa solids.I used Green and Blacks cooking chocolate)

1 large free range egg

220g icing sugar

1 tsp peppermint extract

A few drops of green food colouring

1.Grease and line a shallow tray with baking paper, i used a lasagne dish.

2. Melt HALF the chocolate in a heatproof bowl over a pan of gently boiling water (don’t allow the bowl to touch the water).Pour the melted chocolate into the tray, tip and shake to spread it evenly.Then place into the fridge to harden.

3.Now make the fondant. Take a bowl and place the egg white in it and break it up a little by giving it a little whisk with a fork.Sift HALF the icing sugar into the bowl.Stir with a wooden spoon until mixed.

4.Add the peppermint extract, stir well and beat in the rest of the icing sugar to make a thick, smooth paste.Add a few drops of the green food colouring to make the palest green fondant, I used the end of a teaspoon.

5.Once the chocolate has hardened, spread a thin layer of the peppermint fondant over it, using a palette knife.Then put back in the fridge to set for 30 minutes to an hour to set.

6.Once the fondant has set, melt the remaining chocolate.Let the chocolate cool slightly, then pour over peppermint cream, tip and shak to make sure all the fondant is covered.Leave to set in the fridge.

7.Once set, remove from the tray.Score along chocolate with a sharp knife and cut down crisply.

Now don’t eat all at once, I hope do you enjoy this after eight mints recipe.they make a great last minute make as a home made gift for Christmas or birthday

Please note this won’t keep for long due to the uncooked egg.So if your making this as a gift it needs to be made at the last possible moment and please tell your recipient this too.

Added to Yellow Days Christmas Food linky

About Aly Hodge

Alternative and eccentric single mum to 3 kids.Loves beards, red heads, kilts and ale.Crazy cat lady in training. You can follow me on my Google Profile+.

23. November 2011 by Aly Hodge
Categories: CHRISTMAS | Tags: after eight mints, homemade, recipe | 11 comments