These delicious mint cream squares are just perfect for an after dinner party treat!
Fresh mint can be easily used to flavour confections, as it is here when mixed with fondant and coated in dark chocolate. Choose a variety of mint that has a clear, strong flavour such as spearmint or Moroccan mint.
Mint Cream Squares Recipe
- Handful fresh mint leaves, very finely chopped
- 200g Basic Fondant (see page 184)
- ½ tsp peppermint extract
- Icing sugar, for rolling
- 300g best-quality dark chocolate, chopped into small pieces
You’ll Also Need:
- Vinyl gloves
- Chocolate dipping fork or other small fork with fine tines
- Don your vinyl gloves. Place the fondant in a large bowl, add the mint purée and peppermint extract and knead until the colour and flavour are evenly distributed.
- Lightly dust your work surface with icing sugar and roll the fondant out to a thickness of 5–6mm.
- Using a sharp knife, cut the fondant into 4cm squares and transfer to a tray lined with non-stick baking paper. Continue rolling and cutting until you have used up all the fondant.
- Allow the squares to dry for a couple of hours at room temperature, then turn them and leave uncovered until firm and dry enough to handle – depending on how humid the weather is, this can take a day or more.
- When you can easily handle the squares, prepare your chocolate. Melt it in a heatproof bowl in a microwave, pulsing it for 15 seconds, and stirring before pulsing again. Be careful not to overheat it (see page 150 for notes on melting and tempering chocolate).
- Working quickly, dip each of the squares in the melted chocolate using a dipping fork so that they are completely coated. Tap on the edge of the bowl to remove excess chocolate, then transfer to a tray lined with non-stick baking paper. As you work you may find the chocolate thickens as it cools, so you may need to re-warm the chocolate by briefly pulsing it in the microwave.
- The actual amount of chocolate you use depends on how fluid it is when you dip. If you have any leftover, store it in a cool place until you need it.
- Allow the chocolate dipped squares to cool at room temperature before storing between layers of baking paper in an airtight container or tin.
Mrs Beeton’s Homemade Sweetshop
Isabella Beeton and Gerard Baker Published as a hardback by Orion in October 2015
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