One day we will post a recipe that’s not sweet or chocolate, but we just can’t seem to help ourselves at the moment – and also sweet recipes are much more popular! Chocolate and mint are another one of those wonderful classic flavour combinations and this particular no-bake recipe seems to be a cut above similar recipes we’ve tried – and we’ve tried a few! We’re not quite sure why this is so good, as the ingredients are nothing unusual, but it’s so delicious and definitely makes it onto our list of all-time favourite slices. In fact if, like us, you love a chocolate and mint combination, you may find it a challenge having this in the house as it tastes great straight from the freezer too!
This is adapted from an Al Brown recipe, a New Zealand chef who we both tend to associate with tasty meat/fish type recipes, however we’ve tried several of his sweet recipes now and they’ve all been exceptional!
This makes a large slice and we cut it into small, bite-size pieces as that’s really all you need (but not necessarily want!). It freezes well too, so keep a container in your freezer for those unexpected guests (or sweet cravings).
[Chocolate Mint Slice=”text” time=”30 mins” easy=”text”]
1 packet (250grams) wine biscuits
150 grams butter
170 grams sugar
5 tablespoons cocoa powder
1 large egg, beaten
2 1/2 cups icing sugar
50 grams butter, softened
8-10 drops peppermint essence (or more if you prefer a strong mint flavour)
4-6 tablespoons boiling water, approximately
250 grams dark chocolate of your choice (we use a chocolate with 50% cocoa solids)
50 grams butter
Lightly grease a 20 x 30 centimetre baking dish and line with paper.
Crush the wine biscuits either in a food processor or a ziplock bag with a rolling pin, then tip into a large bowl. Place the butter, sugar and cocoa in a microwave safe bowl and heat on medium heat until the butter is melted. Mix in the beaten egg. Pour the butter mixture onto the biscuit crumbs and mix together. Press the mix evenly into the prepared dish then refrigerate until firm.
In a clean bowl, mix the icing sugar, butter and peppermint essence, adding enough boiling water until a smooth consistency is reached. Spread over the biscuit base and return to the refrigerator.
Melt the chocolate and butter for the topping on medium heat in a microwave safe bowl, stirring after each minute. Spread evenly over the peppermint filling, cover with cling wrap and put in the refrigerator for an hour, until the chocolate is set. Cut into small squares and either store in the fridge or freeze for later.