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My Homemade After Eight Mints with a Melt-in-Your-Mouth Peppermint Filling

Prep
40 min
Bake
3 min
Total
43 min
Makes
16 pieces

Ingredients

  • 1 cup plus 1 tbsp130 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 1 ½ tsp8 mlwater
  • peppermint flavoringFood grade (!), to taste
  • 1 ½ tbsp18 gunsalted butterSoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 14 oz400 gcouverture chocolateMilk or dark. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.

Method

  1. Mix the powdered sugar, peppermint flavoring and water, then stir in the butter.

  2. If the mixture is too stiff, add a few more drops of water, but you're better off keeping it on the firmer side.

  3. Spread the mixture onto parchment paper. As thin as you possibly can! My pan measures 7 × 7 inches (18 × 18 cm). Then chill for at least 2 hours.

  4. While the peppermint layer chills, temper the couverture chocolate.

  5. Spread the tempered chocolate over the peppermint layer as thinly as possible and let it set. Then turn it out, peel off the paper and cut it into squares of the size you like.

  6. Coat the cut squares one by one using a dipping fork.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/homemade-after-eight-mints/