Mints Dessert

Ingredients recipe 25 pices

375g dark chocolate melts
2 1/2 cups pure icing sugar
1 tbsp vegetable oil
2 tbsp milk
1/4 tsp peppermint essence

Method of recipe


1.Grease a 6cm-deep, 20cm square cake pan.

2.Line base and sides with baking paper, allowing a 3cm overhang on all sides.

3.Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.

4.Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.

5.Sift icing sugar in a microwave-safe bowl. Stir in oil and milk to form a thick paste. Microwave on high for 2 to 3 minutes, or until smooth, stirring every 30 seconds. Stir in peppermint essence. Set aside for 2 minutes to cool slightly. (If mixture is too thick, add 1 tablespoon milk).

6.Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.

7.Place remaining chocolate in a microwave-safe bowl. Microwave on high for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.

8.Pour chocolate over peppermint layer.

9.Refrigerate until set.

10.Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.