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Ingredients
- 2 cups (225g) confectioners sugar
- 1 tbs (45ml) light corn syrup
- 2 tsp water
- scant 1/8 tsp peppermint extract or oil
- 6 oz (170g) bittersweet or semisweet choc, chopped
Details
Preparation
Step 1
Line a baking sheet wplastic wrap or parchment paper & dust w/abt 1 tbs of the confectioners sugar
In a bowl, mix corn syrup, water, & mint extract or oil
Gradually stir in remaining confectioners sugar
As the mixture thickens, knead it w/your hands until it forms a smooth ball (it will seem dry at first, but it will come together
Pat the dough out onto the sugar dusted baking sheet about 1/3" (1 cm) thick & let it dry uncovered, for at least 8 hrs or overnight
Melt the chocolate in clean, absolutely dry bowl set over simmering water, stirring til smooth
Remove from heat
Line a dinner plate w/plastic wrap
Cut the mint disc into 6 triangular wedges as if cutting a pie & brush off any excess powdered sugar
Using 2 forks, dip each wedge in the choc, turning it over to coat both sides, then transfer each piece to the plastic lined dinner plate
(They will be chopped up so dont worry about appearances)
Chill in refrig or freezer til the choc has firmed up, then chop into bite sized pieces
Can be stored in the freezer or refrigerator, well wrapped, for 1 month
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