peppermint Archives - Anna May, everyday...Anna May, everyday…

The easiest pudding in the world I think, bar offering a bowl of apples. Crunchy biscuit base, no need for faffing with pastry on this occasion. Creamy, truffley chocolate filling with a hint of mint (hint of mint?). A cross between a great big After Eight and a Viscount biscuit (remember those?). You can have all the ingredients in the cupboard and fridge and then conjure this up when you have a few minutes to spare. You will be greeted by oohs and ash when you bring out this little number and no one, but no one will believe you didn’t slave to produce your masterpiece. Some crushed up candy canes makes this pure Christmas for me but if that is a step too far for you, please dispense with this final flourish.

This might look like a slightly small tart for eight but it is very rich. A small slice would probably cover pudding and after dinner mint in one go. Alternatively just make a bigger one.

If you want to go to the Chocolate Orange route then substitute Cointreau or Grand Marnier for the peppermint but bear in mind your tart will now contain a drop or two of alcohol. This version would look stunning topped with some chocolate covered candied orange peel.

I usually make a chocolatey pudding around Christmas or New Year and if you want another to try, make my Chocolate Pudding Cake (December 2012) which is simplicity itself and better still, you can make it now and freeze until you need it.

Chocolate Peppermint Tart

I use the all chocolate Neos from Lidl which work a treat but you could use Oreos. Choose the all chocolate ones rather than those with a white filling to keep the dark beauty of the base if you can but both taste delicious.

225g Neos or Oreos

50g butter plus a tiny bit extra for brushing the tin, all melted

Pinch of salt

150g chocolate, I use half milk and half plain

20g butter

150ml cream

1-2 teaspoons peppermint extract

Brush a 20cm tart tin with a removable base with a little melted butter. Whizz the biscuits in a processor or bash them in a plastic bag until you have fine crumbs. Mix with the remaining melted butter, a pinch of salt and then press firmly into the tin including the sides. Chill this in the fridge whilst you get on with the filling. Melt the chocolate, butter and cream gently in a pan. Once this is all amalgamated add a teaspoon of peppermint, mix well and then taste, you might want a little more but don’t overdo it, you want gentle peppermint not mouthwash. Pour this mixture into the biscuit shell and chill until set, a couple of hours. Now, how easy was that?

Chocolate and Mint is a match (Matchstick) made in heaven, a truly great combination. For as long as I can remember I have loved that marriage of fresh, clean, cool mint and rich, smooth melty chocolate. From After Eights liberated on the quiet from their box in the dining room to that crazy Ice Breaker of the 70’s – ludicrously sharp little peppermint shards incased in chocolate – remember that one? I loved the look of Bendicts Bittermints and though I tried them regularly, desperate to enjoy their sophistication, the super bitter dark chocolate proved an effective barrier between the young me and the soft mint patty within. Fry’s Peppermint Cream, Mintolas and Mint Aero – don’t believe I’ve ever turned my nose up at any of the above. Continuing the theme, my parents even had a bottle of Royal Mint Chocolate Liquer – very racy.

So I thought I’d make my own and could it be any easier? Melt some chocolate, add a little peppermint extract, drop spoonfuls on parchment, let it cool.

Can that be called a recipe? No, honestly it is just too ridiculously simple but that is pretty much it. My children love making (and eating) these and they are superb as a present when you go to someone’s house for lunch or supper. Fun to make during the Easter holidays or afterwards if you need something to do with the surfeit of chocolate that often lingers after the children have gone back to school.

Finally, if like me you have given up chocolate for Lent, I suggest you stockpile some of these, then set your alarm early on Easter Day and tuck in.

Mint Chocolate Drops

I use a combination of milk and plain chocolate as that is what we prefer either in the ratio of 50/50 which the children like or 70 plain 30 milk if you want something a little darker and more bitter to serve after dinner. All plain chocolate is too bitter for me but, as ever, it is up to you.

For every 65g of chocolate use 1/2 teaspoon of peppermint extract

Melt the chocolate with the peppermint. I do this in a bowl over barely simmering water but I believe a microwave is an even better way to melt chocolate (I don’t have one). Either way do it very gently so the chocolate doesn’t seize. Drop teaspoonfuls onto parchment and leave to cool. Don’t put it in the fridge as this makes the chocolate go a little dull. This amount of chocolate yields about 10 drops.