Monthly Archives: June 2016
Chocolate peppermint slice
3 1/2 cups icing sugar
2 1/2 Tbsp boiling water
1tsp peppermint essence
200g dark chocolate
1 Tbsp vegetable oil
Preheat oven to 180′. Line tin with baking paper and press chocolate pastry into tin. Blind bake for 5-10minutes or until cooked.
Pastry needs to be cooled completely before assembling slice.
To make the peppermint filling, place the icing sugar, water and mint essence in a bowl and stir to combine.
- Working quickly, spread over the cooled base and refrigerate for 1 hour or until firm.
- To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
- Pour the chocolate over the filling and swirl the tin to coat. Refrigerate for 30 minutes or until firm.
- Cut into squares and keep refrigerated until ready to serve. Makes 20.
Paneton Dark Chocolate Pastry
Selection of ice cream flavours, we used Kohu Road chocolate, salted caramel and vanilla.
Preheat oven at 180′
Cut chocolate pastry into desired shapes, we used a cookie cutter but if you don’t have one, use a sharp knife or a glass to press out circles.
Press a fork into the top twice.
Bake for 10 minutes or until cooked through.
Allow to cool fully on a wire rack.
Scoop spoonfuls of ice cream onto chocolate pastry cookie and sandwich together.
You can then roll these in toasted coconut or freeze-dried fruit powder, or dip them into chocolate.