Mint chocolate coins
- November 2019
- Makes about 20
- Hands-on time 30 min, plus setting
Georgina Hayden’s mint chocolate coins make a charming sweet treat and are perfect for slipping into Christmas stockings, hanging on the tree or using in a homemade Advent calendar.
Browse more budget-friendly Christmas food gifts.
- 6g (3.6g saturated)
- 11.2g (11.2g sugars)
- 400g chocolate (we used a mixture of white, milk and dark), roughly chopped
- Natural mint extract
- Optional toppings – finely chopped nuts, freeze-dried berries, desiccated coconut – whatever you fancy
You’ll also need…
- Plastic coin moulds or metal/silicone mini muffin or cupcake tins and chocolate foil wrappers to wrap the coins (available from amazon.co.uk)
- 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.
The wrapped coins will keep for a week or two in a cool place.
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