Mint Chocolate Thins For St Patrick’s Day

From a very early age we were allowed to participate in the culinary olympics in our house, and no more so for St Patrick’s Day.

I remember nearly killing my family by using a whole bottle of balsalmic vinegar in a lamb casserole because I liked the flavour. Not a good idea if you ever consider it by the way. Another (not so successful entry) includes the burnt Christmas Cake, however my Grandmother assured me that if Darina Allen could do it on TV then I should be able to get away with it!

We were always permitted to make a sweet treat for St Patrick’s Day.  Mam encouraged it, especially if it involved little or no cooking. We made lime green mint fondant on many an occasion, although little of the fondant made it to the dessert plate as we were scoffing the sugary, minty delight by the handful every time her back was turned.

To make mint chocolate thins for St Patrick’s Day is incredibly simple and the end result is a flavour and texture that’s reminiscent of an “After 8”.  The inside is light and fluffy, although filled with sugar so eat these in moderation and make sure you keep an eye on your kids when making them together!

Ingredients

• 250g icing sugar
• 1 tsp liquid glucose or glycerine
• 2 tbsp warm water
• 1 tsp green food colouring
• 1 tsp mint extract (peppermint if possible)
• 150g dark chocolate

Method

In a large bowl combine the sugar, glucose and warm water until you get a tough ball. It should be just about sticking together. Add the food colouring and mint extract. Stir very well. It will take some elbow grease until you get a ball of almost dough.

Cover the ball of icing with cling film and put in the fridge for 1 hour.

After 1 hour, carefully melt the dark chocolate. Remove the icing ball from the fridge. Roll small balls between the palms of your hands. Use a little cornflour on your hands to stop the sugary mixture from sticking. Flatten the balls and then dip them into the melted chocolate.

Put the dipped fondant discs onto a baking tray or plate lined with greaseproof baking paper and chill until serving.

These mint chocolate thins for St Patrick’s Day will keep for up to 1 month in the freezer and also make the perfect, homemade accompaniment to my After Eight Cupcakes.

This blogpost is part of Molly Moo’s bloglink of St Patrick’s Day kids crafts roundup.