It’s Easter and as my family’s dietary regime cannot risk buying the generic mass-produced sugary confectionery out there, I decided it was time to use up the jar of organic cocoa butter that has been sitting in my cupboard for about a year (fortunately it’s still just in date!) And the results have been given a thumbs up from my former milk-choc-aholic daughter without complaint. She agrees they taste just like those wafer thin dark chocolate mints that are famously served after a certain time in the evening, following dinner. I am not about to advertise corporate junk food here, am I, but they are obviously a far healthier, superior quality product, made with organic ingredients, of course.
- 1 cup of cocoa butter
- 1/2 cup of cacao
- 1/2 cup of cocoa powder
- 1/3 cup of maple syrup
- 1/4 cup of coconut sugar
- 3 drops of peppermint essential oil
- Freshly ground vanilla pod
- pecan nuts to decorate if desired
- Melt cocoa butter and cacao together, mixing thoroughly in Bain-Marie or double-boiler on stove
- Remove from heat, stir in cocoa powder, sugar and maple syrup then whisk together to ensure completely blended
- Add three drops of peppermint essential oil – using one drop more or less according to taste and stir again
- Pour into chocolate moulds or petit four cases
- Place a pecan nut or other decoration of your choice (edible naturally) on the top and allow to set. This can be done at room temperature or placed in the refrigerator if a warm day
Note: The resulting flavour is like that of after dinner chocolate mints and they are quite delicious and fondant-like in texture.
I use Young Living essential oils in my recipes as I believe them to be safe for internal use as appropriate, but this has to be your choice, not mine. Basically I cannot be held responsible for any problems that you may experience as a result of edible recipes with essential oils.