Ingredients
200 gr dark chocolate (85%)
1 tbsp peppermint extract
1 tbsp icing sugar
1 tbsp water
Instructions
For the pure peppermint chocolates:
Melt half chocolate over a bain-marie. Once melted, add the peppermint. You can adjust and add more or less peppermint extract according to your taste.
Cover chocolate moulds and let it set.
For the after-eight chocolates:
Melt the chocolate over a bain-marie. Cover the chocolate moulds. Remove the excess and let it set.
While the chocolate is setting, make the filling.
Take the icing sugar and add a drop of water. The consistency should be runny, but not too much. Add the peppermint extract. Taste to adjust the peppermint strenght.
Take the chocolate-covered moulds and fill the moulds almost to the top. Let it set in the cool place (not the fridge, as your chocolate will loose its shine).
Once the ganache is set, close the chocolate with more melted chocolate.
Let them set.
They keep for weeks in an airtight container.