Prep time: 10 minutes, plus chilling time
Cook time: 5 minutes
¹⁄³ cup coconut cream, chilled
1 teaspoon peppermint extract
1 teaspoon pure maple syrup ½ teaspoon vanilla extract
20 squares (about 100 g) dark chocolate (70% cocoa solids)
Place the coconut cream, peppermint extract, maple syrup and vanilla in a bowl and mix to combine. Pour into eight silicone mini muffin moulds. (Silicone works best but you could also line a regular mini muffin tin with paper cases or baking paper for easy removal.)
2. Place the moulds in the freezer for 1½ hours or until the mint cream has set.
3. Break the chocolate into squares and melt in a small heatproof bowl set over a saucepan of simmering water, stirring occasionally. Set aside to cool slightly.
4. Gently remove the frozen mint creams from the moulds and, using a toothpick, quickly dip them in the chocolate, coating the bottom. Place on a tray or plate lined with baking paper, with the chocolate side facing down. Spoon the remaining melted chocolate over the mint creams to cover the top and sides. Refrigerate for 30 minutes or until the chocolate is set.
5. One serve is two choc-mint creams. You can make a larger batch of these if you like and store them in the freezer or in an airtight container in the fridge for 4–5 days. Eat them straight from the freezer or let them thaw and soften for 10 minutes first.
Recipe from ‘The Busy Mum’s Guide to Weight Loss’ by Rhian Allen ($34.99, Plum)