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
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
They look wonderful. I’m going to try useing Stevia instead.
Can stevia be used instead of the icing sugar? :-\
Hi there Tiffany and welcome here – I don’t see why Stevia wouldn’t work (although I have not tried it with it myself as I didn’t have any in the house at the time) – so long as what one used to sweeten it is in a powdered form, then this should work ! Let me know how it goes with it please. Thanks & Cheers to you !
Christine Hi there and welcome here. Let me know how it goes Christine – Thanks & Cheers to you !
What’s the difference between peppermint extract and peppermint oil?
This looks ideal for a party snack or an after meal Sunday treat!
Hi there Sande and welcome here. Yes, I have to agree with you it is indeed ideal for a party snack or an after meal treat – great for special occasions when time is pressing but one wishes to impress. Best to you !
Hi there MamaBee, the difference is that the extract is much milder – the oil is very concentrate.
These look wonderful ! Thanks so much for your wonderful recipes.
Is peppermint oil the same as essential oil that you buy for aromatherapy? Thanks for the tip about Steenburg’s peppermint extract … I used the Asda peppermint essence in a vegan icecream recipe once. Not nice!
Hi there Jude and welcome here. Thanks for dropping by with wonderful compliment – Cheers to you and let me know how it goes as and when you try these. Cheers to you !
Sarah-Lou Hi there and welcome here. They are not entirely the same no, that said the difference is that the extract is much milder – the oil is very concentrate.
looks and sounds amazing ! I will have to try and make this sometime soon!
Hi there Jenell and welcome here. Thanks for dropping by with your comment and I look forward to your future comments on my blog. Best to you in the meantime !
Im confused, I’m making this recipe and the chocolate coating mixture calls for the mint melted together, now i am making the filling and that is calling for the mint? I put it in the chocolate coating? I’m confused. Should the mint have gone in the filling only? Smells delightful though 🙂
Hi there Lisa, thanks for your comment. I think you’re confusing the peppermint oil with the peppermint extract. The peppermint oil goes in the chocolate coating, and the extract (which is a siginificantly less concentrated liquid), goes in the chocolate filling. If you bear this in mind, and follow the steps of the recipe, you should find it all works well, and that it’s simple to make. Good luck !
Hello,
I just found your Facebook page last night, and it lead me to your blog.
Your recipes look awesome, I cannot wait to try some. I am sharing on my facebook page in the hopes it will help change hearts and minds about vegan food to help animals.
Louise Hi there and welcome here. I am delighted that you have found my blog and page and feel free to share to your heart’s content. I hope you enjoy my recipes and look forward to your feedback on my blog as and when. Meantime, best wishes your way !
How much Vegan chocolate?
Holly Hi there. 125grams of chocolate as stated on my recipe should suffice for this. Good luck & hope you enjoy it ! Let me know how it goes as and when. Best wishes your way in the meantime !
Brilliant!
Hope you enjoy these Louise !
I just made these on the spur of the moment. I didn’t have any oil or extract so just used lots of extra mint leaves in the chocolate and filling. They still turned out super yum :0)
Hi Amy, you must have been in what I call ‘the must have now’ mood. Glad to hear they worked out, and next time you could add the extract for that edge. Best wishes your way in the meantime !
We couldn’t be vegan without your fab recipes, it’s only lucky for me I have fresh mint growing in my front garden xx
Karen Hi there and welcome here. Many thanks for your very kind words and I hope you make and enjoy these mints. I hope you try out my other recipes too in your own time and I shall look forward to your future comments on my blog ! Best wishes your way in the meantime !
Hi Miriam
Love the website/blog and I am a Vegetarian of 13yrs but due to health issues I have had to stop using dairy products, so I am seriously thinking of taking the next step and becoming vegan,your recipes are inspiring. Think I will start with your After Late Mints. xxxxx
Hi there Mags and thanks for dropping by here with your comment. Glad you are going vegan and that you have found my site. There is much to choose from, so no worries on that front. Enjoy !
Miriam- When you say a 7 inch square, do you mean the sides are 7 inches?
No, the base is 7″ square – the sides are shallow, rather like a baking tray.
I don’t usually like sweets, but this looks refreshingly spectacular!
Miriam, these look too good to be true. I will be testing them this weekend for my housewarming get-together. Thanks for the recipe <3
Hi Miriam I haven’t made up your recipes yet but plan to for Christmas, especially Vegan Roast n choc peppermint slice. Am so impressed with your recipes I shared them immediately. Thanks for generosly sharing your recipes…
Ruthie Hi there and welcome here. Am glad you found my site and feel free to share my recipes. I look forward to your feedback on my blog as and when. Enjoy !
Hi there Kate and thanks for dropping by here with your comment. Let me know how it goes and enjoy your house warming get together. Best wishes your way !
Roxy Hi there and welcome here. I do hope you make and enjoy these mints. Cheers to you !
Yummy! I cannot wait to try making these! I do not like sweets really, but I LOVE mint choclate, and it’s so hard to fine any good mint chocolate anymore.
Thank you so much for linking me here 🙂
No worries dear May and I sure hope you enjoy them too ! 🙂
Hello again. I’m trying to make this now, but I am having trouble with the filling. The oli and the other ingrediences in the mint filling, lump and separate, I am not using much heat at all. Wonder what I am doing wrong
May Hi there. Since I am not there with you I cannot say what may be not working for you. If it’s looking like it may not be working, you could just melt more chocolate than I suggest without the addition of anything to it, then when it melts, place the centre mix you are making and mix it in with the chocolate and allow it to melt down with it. Don’t worry too much about how it will look. Meantime get some greaseproof paper and spread it on the base of a small oven proof metal or shallow pyrex dish, pour the melted choc/mint mixture onto it and with a spatula spread it as evenly as you can, allow this to cool for an hour, then refrigerate for a few further hours. The mixture will harden, then cut the pieces with a sharp knife, place them in a air tight container and serve as and when you wish. Good luck ! Don’t panic, all will be well hopefully. Hope this rescues the ingredients, whilst still making the end result very tasty ! Enjoy. 🙂