I don’t think I could say a big meal is truly finished until I’ve had a cup of coffee and a lovely little mint on the side. It’s no coincidence that these little mints are so popular after dinner; in fact there is a very good reason for it. Peppermint oil is proven to be soothing to the stomach and relaxes the digestive muscles, allowing painful gases to pass easily and preventing flatulence and bloating often associated with a heavy meal. On top of this, the fresh taste serves as a little ‘pick me up’ and cools the mouth, leaving you feeling refreshed. Magic mints!
Of course, my little mints are dipped in chocolate, because… Well, because everything is improved by dipping it in chocolate, right?!
These make a perfect gift for anyone at any time of the year but they will be especially appreciated during the festive season. With all the large meals and over-indulgence, our digestive systems need all the help they can get! Popped in a little bag or greaseproof parcel, they are a very simple yet pretty gift that is completely hand made.
This recipe is based on a traditional one for peppermint cremes. However, these traditionally contain raw egg white. Not a fan of giving either myself of my friends and family food poisoning, I have developed this version with glucose syrup and water instead and I must say I prefer it. If you are feeling adventurous, you could swap the mint for a different extract; orange cremes covered in dark chocolate are heavenly! You can also pop in a few drops of food colouring if you’d prefer a colour that links with the flavour.
After Dinner Mints
The perfect accompaniment to an after dinner coffee. To soothe the stomach and refresh your palette.
- 250g icing sugar
- 1/2 tsp peppermint extract
- 2 tsp liquid glucose
- 4 tsp water
- 100g dark chocolate
1. In a bowl, mix the glucose syrup, water, peppermint extract and a few drops of food colouring if you wish.2. Add the icing sugar and then use your hands to mix together really well until a smooth, workable dough is formed. If the dough is too crumbly, add 1/2 tsp water and knead well. If it is too wet, add some icing sugar until it is the perfect consistency.3. Dust two sheets of parchment paper with icing sugar and place the mixture between them. Roll out to the desired thickness.4. Using a cutter, stamp out the mints then place onto a baking tray dusted with more icing sugar. Dust the top and cover loosely with cling film.5. Leave for at least an hour at room temperature before turning the mints over, then leave overnight for them to dry and harden completely.6. The next day, melt the chocolate and dip the mints, placing on another piece of parchment paper to set. Once set, they are ready to enjoy!
DetailsPrep time: Cook time: Total time: Yield: Around 20 mints, depending on size
I am entering this recipe into the following challenge:
P.S. Yes, I know my dipping technique needs practice but really who cares when it tastes this good?! 🙂