45 dkg (16 oz) chocolate (dark)
4 dl (cca 14 oz) condensed milk or condensed coconut milk
2-3 tbsp sugar (if the condensed milk is unsweetened, but you can use milk chocolate in this case too)
1 tbsp butter
0,5-1 tsp peppermint extract
(Photo credits: Aurora Art)
Boil some water at low heat to make some steam. Place the chocolate and the butter (and the sugar if needed) in a fire-resistant bowl and hold it above the boiling water so the heat of the steam can melt the chocolate. If you use microwave oven, then place the chocolate and butter in a microwave resistant bowl and melt the ingredients at a low heat. If the chocolate begins to melt, take it off, because it can get burned.
Mix it well until well blended. Add the condensed milk and the peppermint extract and mix it well. Get a square-shaped pan and line it with aluminium foil and butter it, then spread the mixture into the pan evenly. Refrigerate at least for an hour, or until it hardens. Take out the mixture of the pan and cut into pieces. Store in a cool, dry place in airtight container.
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