Baking

Choc-mint squares

choc-mint squares
20 Item
35M

Ingredients

Method

1.Grease an 8cm x 25cm (3¼-inch x 10-inch) bar cake pan; line base and sides with baking paper.
2.Combine ⅔ cup of the chocolate Melts and half of the oil in a small heatproof bowl; place bowl over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring until chocolate melts. Using a metal spatula, spread the chocolate mixture over the base of the prepared pan. Refrigerate until set.
3.Place cream and 1 cup of the remaining chocolate in a small saucepan; stir over low heat until mixture is smooth; cool 5 minutes. Stir peppermint crisps into chocolate cream mixture. Using a metal spatula, spread the peppermint chocolate mixture over the set chocolate base; refrigerate for 20 minutes.
4.Place the remaining chocolate and remaining oil in a small heatproof bowl; place bowl over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring until chocolate melts. Using a metal spatula, spread the chocolate mixture smoothly over the set peppermint chocolate; refrigerate 1 hour or overnight.
5.Using a hot dry knife, cut the slice into 2.5cm (1-inch) squares.

If you like, create stencils by cutting out 20 shapes or letters from baking paper. Position the stencils on the slice and dust with sifted cocoa powder. Carefully remove stencils. Cut the slice into squares using a hot dry knife.

Note

Related stories