Chocolate mint and Coconut Squares
These are ideally presented on small muffin papers.
½ cup sugar
2/3 cup water
1/2 tsp. peppermint extract
7 ounces semisweet dark chocolate, chopped
4 tbs. toasted dried
• Bring to a boil and continue boiling until the sugar reaches 280 degrees F. on a candy thermometer.
• Remove the pan from the heat and add the peppermint extract.
• Then pour it onto the prepared baking sheet.
• Leave it until it is set and completely cool.
Break up the peppermint mixture in a bowl using the end of a rolling pin.
Melt the chocolate in the top of a double boiler.
Take the bowl off the heat and add the mint pieces and the coconut.
Lightly oil a large baking sheet.
• Place the sugar and water in a small, heavy bottomed saucepan and heat over a low heat.
• Stir until the sugar is completely dissolved.
Coconut. Take a 12 x 10 inch piece of parchment paper and spread the mixture on it on top of a baking sheet. Allow it to set and when it is firm cut it into small squares.
Yield: 7 ½ dozen pieces
Tags: chocolate mint, coconut squares, dark chocolate
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