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Peppermint After Dinner Mints | mylittlelarder.com

Peppermint After Dinner Mints

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 25
Author My Little Larder


  • 320 g/11oz dark 70pct cocoa solids chocolate, chopped
  • 320 g/11oz icing powdered sugar, sifted
  • 2 Tbsp oil I used coconut but any vegetable oil will do, apart from olive oil
  • approx. 2 Tbsp water
  • 2-5 drops of peppermint extract/essence
  • 2 candy canes crushed (see note)


  1. Grease and line with baking (parchment) paper a 20cm (8in) square baking tin.
  2. Place 160g/5.5oz (half of) the chocolate in a heatproof bowl over a saucepan of simmering water (bain marie). Stir regularly until melted. Pour melted chocolate into the tin and swirl around until the bottom of the tin is evenly coated. Place in the freezer for 4-5 minutes.
  3. In another heat proof bowl mix together icing sugar, oil, peppermint essence and enough water to form a paste. Heat for a few minutes until the paste softens a little, enough to be able to spread over the chocolate in the tin. Remove from heat and, using a spatula or knife, spread the peppermint paste over the chocolate base. Place back in the freezer.
  4. Put the remaining chocolate (160g/5.5oz) of chocolate in the bowl that had the melted chocolate in it and place back over the saucepan of simmering water. Stir regularly until completely melted. Pour over the peppermint layer, swirl around to evenly coat and then place back in the freezer for 4-5min.
  5. Remove after dinner mints from the freezer and sprinkle over the crushed candy canes. Place back into the freezer for 20 minutes or until set.
  6. If you are happy with more rustic, irregular shaped mints then remove the mints from the freezer and cut with a sharp knife that has been dipped in boiling water then dried with a towel. If you want perfect looking squares then remove the mints from the freezer approximately 20-30 minutes before cutting to allowing them to come to room temperature (if it's hot and the middle of summer then you may only need 10 min).
  7. These will keep for a week at room temperature in an airtight container, but are best eaten within a few days to ensure the candy cane on top remains crunchy.

Recipe Notes

To crush the candy canes, place them in a zip lock bag and seal. Place the bag on a chopping board then bash with a rolling pin until crushed.