Although I have a sporadic sweet tooth, I have always fancied the idea of a miniature after-dinner sweet. And if it has digestive qualities too – which mint undoubtedly does – then I know it’s got to be a good thing after a well-rounded dinner. Of course, the inevitable problem lies in self-restraint – something that this little delicacy challenges on a large scale. Suffice it to say, that there was no trace left of the first batch by the time the coffee was topped up – save for slight scrapings of chocolate and a whiff of mint on the serving plate !

INGREDIENTS FOR THE CHOCOLATE COATING

125g good quality vegan dark chocolate

2 tsp vegan butter, or coconut oil

a few drops of peppermint oil

a dozen fresh mint leaves very finely chopped

FOR THE FILLING

2 tsp cornstarch (cornflour)

2 tsp icing sugar (confectioner’s sugar)

3 Tbsp coconut oil

1 tsp peppermint extract (I used Steenberg’s Organic)

1 Tbsp (15 mL) vegan dairy-free milk

METHOD

Melt the chocolate, together with the other ingredients for the chocolate coating, either using a bain marie method or in the microwave – be sure to mix whilst it is melting. Next, make the filling. Using a small hand whisk or electric blender, mix the filling ingredients in a bowl, then heat up in a very small pan, gently mixing all the time until you are left with a creamy consitency. Then add half the mint leaves, and allow to cool down for a few minutes. For the chocolate coating, first cut a square piece of greaseproof/wax paper (approx 7 inches). Next, use half the melted chocoate to coat the base, and spread evenly over the greaseproof paper square (I used a square plate underneath to keep things firm – make sure your paper is slightly larger than the plate, so it will catch any chocolate that falls over the edge). Now place in the freezer for 15 minutes, or until solid. Next, with a spatula, spread the minted filling evenly over the chocolate layer, and again place this in the freezer for a futher 15 minutes or so. When it is firm to the touch, spread the remaining chocolate on top with your spatula – do this gently in order not to agitate the filling mixture, in case it has not set fully yet. Now garnish with some more leaves, and finally cut another piece of greaseproof paper to place on top. Return to the freezer for a further 15-20 minutes and then refrigerate. Remove paper, and cut with a sharp knife into random sizes, or whatever takes your fancy. Serve in a colourful flattish bowl, and enjoy !!!

All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010

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