Its taken several goes, but I’ve finally nailed the recipe!
50 grams of butter or coconut oil
100 grams of dark chocolate
When melted mix well.
Pour in silicone muffin tins or similar.
Bring to the boil:
75 grams of butter or coconut oil
1 tbsp of dark brown molasses sugar
Allow to bubble for 5 minutes, or until thick. When you dip a spoon in, it should cool immediately and coat the spoon without dribbling off.
Add 3 tbsp of thick coconut cream.
Stir and allow to bubble for another few minutes.
Add 2 capfuls of Peppermint oil.
While still hot, pour on top of melted chocolate.
Refrigerate to set.
Makes 14 chocolates.
Time in the kitchen: 15 minutes plus set time