Mint chocolate coins recipe | delicious. magazine

Step 1

Put the chocolate in a heatproof bowl, then set the bowl over a pan of barely simmering water – don’t let the bowl touch the water (if using different types of chocolate, use different bowls). Once melted, take the bowl(s) off the heat and leave the chocolate to cool for about 5 minutes (important or you risk the chocolate seizing when you add the mint extract). Stir in a few drops of mint extract to taste, then set aside for 10 minutes more to cool a little more.Spoon the chocolate into the coin mould or over the base of a muffin/cupcake tray, to the thickness of classic chocolate coins (a bit thinner than a £1 coin – but you don’t have to be too exact). You can pour in two or more chocolates, then swirl together with a cocktail stick for a marbled effect. Sprinkle with your choice of toppings, if using, then leave to set in the fridge for a few hours.Once the coins have set firm, remove from the moulds or trays and wrap in foil. Store somewhere cool.

Step 2

The wrapped coins will keep for a week or two in a cool place.