A crisp dark chocolate minty shell filled with a rich, sweet fondant centre. Muddled after eights because the mint is on the outside rather than the inside like the typical version, which as a child, I actually never liked. I was more of a caramel kid- couldn’t’ really appreciate the refined and sophisticated flavours of sharp mint or bitter orange which were generally accompanied by dark chocolate rather than white or milk, another thing I hated as a child. Kids really don’t have a clue!
Anyway, gone are those days and it just so happens to be that I followed in my grandparents and parents’ footsteps and love these ‘mature’ flavours. There would always be a box of After Eights lying around the house at Christmas, but this year, spending it in China, there is no sign of such comforts so I’ve had to rely on myself and the limited supplies I have access to and this is what I created. Not bad in my opinion.
Makes 1 mug
- 250g Fondant icing
- 150g Dark chocolate
- 1 tsp mint oil
- Roll out fondant icing until around 3mm thick and cut into squares.
- Melt chocolate and stir in the mint oil.
- Drop the squares, one at a time, into the chocolate and fully coat before removing onto a tray lined with greaseproof paper.
- Allow to cool either in the fridge or at room temperature until chocolate solidifies.
The perfect Christmas gift when lovingly wrapped. Want to make a hamper? Check out the recipes for other Christmas hamper ideas such as chocolate bark: https://foodflaneur.com/2019/12/16/chocolate-bark/.
I’d like to give a massive thanks to Barry Lewis for his inspiration in helping me create this recipe. You can find his version on Youtube: https://www.youtube.com/watch?v=qKsRU_7xFv0.