After trying our after-dinner mints you’ll see there is a reason that these delectable chocolate morsels are still in fashion.
Ingredients
- 125g dark chocolate, chopped
- 1/4 cup thickened cream
- 1 teaspoon peppermint essence
- 40g Cadbury bubbly mint chocolate bar
- 60g packet milk chocolate cups (see notes)
Method
- Step 1Place dark chocolate and cream in a microwave-safe heatproof bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes or until smooth, stirring with a metal spoon halfway through. Stir in essence. Set aside for 15 minutes to cool.
- Step 2Cut 3 rectangles of bubble chocolate into quarters (to form small squares). Spoon half the melted chocolate mixture into a snap-lock bag. Snip off 1 corner. Half fill cups with chocolate mixture. Press 1 piece bubble chocolate into each cup. Spoon remaining chocolate mixture into snap-lock bag. Fill cups with chocolate mixture.
- Step 3Chop remaining bubble chocolate. Top cups with chopped chocolate. Refrigerate for 30 minutes or until set. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
489 kj
Energy
7.3g
Fat Total
4.5g
Saturated Fat
0.2g
Fibre
1.2g
Protein
7mg
Cholesterol
15mg
Sodium
11.8g
Carbs (total)
Notes
Make this an adults-only dessert by replacing the peppermint essence with creme de menthe (a mint liqueur).
Dark chocolate cups not available in all stores. If unavailable, melt 375g dark chocolate melts. Working 1 at a time, pour about 1 1/2 tbsp melted chocolate into a mini silicone cupcake case and spread with a paintbrush to coat evenly. Place upside down on a wire rack to set. Repeat to make 12 cases. Peel off silicone.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas