If you love after-dinner mints as much as I do, this is the perfect recipe for you! Whether you’ve been looking for the ultimate After Eights recipe, or wondered how to make your own Bendicks mints, these treats are so easy; best of all, they make the perfect batch-made gifts if you are wondering what to put in your home-made hygge hampers… and check out our top fifteen edible gifts recipes too for lots more fabulous ideas!
There’s nothing quite like homemade after-dinner mints to add a touch of indulgence to the end of a cosy meal. Whether you’re entertaining or just treating yourself, these mints offer the perfect balance of rich dark chocolate and refreshing peppermint… and just one or two pieces will satisfy that craving for a sweer tree (well, maybe three or four!). Leaving the mints in a cool room overnight is essential or the filling will just ooze out uncontrollably; I find 24 hours is perfect for an After Eight type texture, but if you are packaging them as gift 48 hours is even better as they will hold their shape beautifully. Don’t be tempted to heat the knife in hot water when slicing them as that will just leave chocolatey smears across the beautifully white creamy filling; just use the sharpest knife you have. They also look lovely sliced into little bars and wrapped in baking paper (rather like a DIY Fry’s peppermint cream), and although I did make some to photograph, sadly my family found them and ate them.
Ingredients
- 230g condensed milk
- 400g icing sugar
- 1–2 tsp peppermint essence (depending on how minty you like it)
- 400g dark chocolate
You’ll also need a 33 x 25 cm roasting tin lined with greaseproof paper, a mixing bowl, and your favourite spatula.
Method
Step 1: Make the Chocolate Base
Start by melting 200g of the dark chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts. Pour the melted chocolate into your lined roasting tin, spreading it evenly with a spatula. Gently tap the tin on the counter a couple of times to eliminate any air bubbles. Place the tin in the fridge to set while you prepare the peppermint cream layer.
Step 2: Prepare the Peppermint Cream
In a large bowl, mix the condensed milk with the peppermint essence. Gradually add the icing sugar, stirring until you have a soft dough. When it becomes too stiff to mix, knead it on a clean surface dusted with icing sugar until smooth. The dough should be soft but not sticky.
Once ready, gently press the dough over the chilled chocolate base with your fingers, making sure it’s evenly spread. Return the tin to the fridge to chill.
Step 3: Add the Chocolate Top
Melt the remaining 200g of chocolate and let it cool for a few minutes so it’s still pourable but not too hot. Spread it carefully over the peppermint layer, smoothing it out for a glossy finish. Place the tin in a cool room and leave it overnight to fully set.
Step 4: Slice and Enjoy
When the mints are completely firm, carefully lift them out of the tin using the greaseproof paper. Slice them into small squares or rectangles using a sharp knife. These are perfect for serving with coffee, wrapping as gifts, or simply enjoying as a sweet treat after a hyggelig meal. Let us know how yours turn out—we can’t wait to see your creations!
