I have been waiting a whole year to make these. I mean exactly a whole year. See the recipe print out below? Look at the date at the bottom of the page...12/10/2009....exactly a year. I intended to make them last year, but never got around to it. Now is the time.
These just sounded too good--chocolate, coconut, and peppermint. I found this recipe in an issue of delicious., a beautiful Australian food magazine that I believe originated in the UK. I couldn't find the original recipe that I tore out of the magazine, but I did find it on this site, Taste.com.au. It is full of wonderful recipes. The ingredients are listed in metric. I have a kitchen scale to help me on metric measurements (put one on your Holiday gift list if you don't have one), but for the ease of those who don't I have adapted the recipe for U.S. equivalents (roughly--a little less and a little more).
These are absolutely scrumptious. I find them to be a perfect afternoon pick me up or a delightful after dinner mint. Package them for gifts and share them with everyone. You can cut them to any size you prefer. I enjoy them about the size of half dollars and stored in the refrigerator. The best part are the scraps. DO NOT throw them out! Simply fold them into your favorite vanilla or chocolate ice cream and you have yourself a tasty, wintery treat:P
makes about 2 dozen 1 1/2-inch crisps
1/2 cup granulated sugar
1/2 cup water
1 1/2 teaspoons peppermint extract, divided
4 oz dark chocolate, chopped
4 oz milk chocolate, chopped
1/4 cup shredded unsweetened coconut (I use Bob's Red Mill)
Line a baking sheet with a sheet of parchment paper.
Place sugar and water in a medium saucepan and stir to combine. Over medium heat dissolve the sugar. Increase the heat to medium-high and cook without stirring until the mixture turns a light caramel color, about 7-9 minutes. Halfway through wipe the sides of the pan down with a damp pastry brush to remove and crystallization. Remove from the heat and add 1 teaspoon of the peppermint extract. Swirl the pan to distribute the extract.
Pour the mixture onto the prepared baking sheet and set aside for 15 minutes or until completely hardened and cooled. Break the hardened peppermint sugar into shards and place in the bowl of a food processor fitted with a metal blade. Pulse to break up the large pieces, then process until it resembles fine sand.
Line a baking sheet with parchment paper.
Place the chocolates in a microwave safe bowl and microwave for 1 minute. Remove from the microwave and stir. If not melted, return to the microwave and cook for an additional 30 seconds. Stir and repeat if necessary until the chocolate is completely melted. Once melted, stir in the coconut, remaining peppermint extract and the processed peppermint sugar. Pour the mixture onto the prepared baking sheet. Using an offset spatula, spread the chocolate into a 10x8-inch rectangle, about 1/4-inch thick. Holding the parchment to the baking sheet, gently rap the baking sheet on the counter to even the surface. Place the baking sheet in the refrigerator to harden the chocolate, about 1 hour.
Remove from the refrigerator and let rest for 5 minutes. Gently transfer the parchment to a cutting surface. Using a 1 1/2-inch circle cutter, cut out as many rounds as you can. Reserve the scraps for nibbling or fold into your favorite ice cream. Store in an airtight container in a cool location or in the refrigerator for a cool peppermint taste. Enjoy!
Source: Adapted from delicious.