AFTER DINNER MINTS
Category
Classical & MKD Recipes
Fat: 21.77g Protein: 5.31g CHO: 6.68g Kcal: 244 MKD 6.68g CHO TOTAL


Notes
Moβs tip: These keep well in a plastic container.
No need to refrigerate unless you like really cold chocolate.
I found using a small fork useful for the dipping.
You will find it easier if you melt a little extra chocolate. Weigh it in the bowl you are using then weigh the bowl when all are coated, then you will find out how much chocolate you have actually used. I found it to be 30g which covered 21 small fondants.
** FREEβIST sugar free marshmallows contain both Steviol and Maltitol as sweeteners.
Ingredients
- 5g Vegetable fat - TREX
- 55g Sugar free marshmallows β FREEβIST **
- 30g Cocoa dark supreme β LINDT 90%
- You will also need 55g of sugar free ICING (I used PURESWEET, but other brands are available), 3g peppermint extract or a flavour of your choice.
Instructions
- First make the fondant icing:
- Melt the marshmallows with the Trex.
- Add the ICING sweetener and peppermint extract, it will be sticky until it cools.
- Wrap in cling film and leave at room temperature until it sets β at least 4 hours.
- Roll out the fondant, not too thinly, then cut or shape as required, not too large.
- Melt the Lindt chocolate carefully over hot water.
- Dip each fondant into the chocolate and coat well.
- Leave on non-stick foil to set.
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CLICK HERE FOR DISCOUNTS.