Ingredients

300 g dark sugar free chocolate
300 g butter
1 Tbsp sugar-free strawberry jam
250 ml double cream
1/2 tsp peppermint essence
1 Tbsp cocoa

Method

1. In a medium saucepan place approximately 200 g of chocolate, strawberry jam and butter.
2. Melt slowly over a low heat stirring continuously until all ingredients have turned into a liquid and blended together.
3. Add peppermint essence and stir again.
4. Remove from heat and add cream, stir well.
5. Pour hot liquid into a bowl and allow to cool.
6. Place in refrigerator overnight.
7. Once mixture has set, take it out of fridge and roll out onto a clean surface that has been lightly dusted with cocoa powder.
8. Using an egg cup, cut circles into the mixture about 1 1/2 to 2 cm across.
9. Melt the rest of the chocolate in a pan over low heat then spread 1 teaspoon on top of each mint chocolate.
10. Place the chocolate back in refrigerator.

Disclaimer
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