And as for the tennis biscuit problem – I actually prefer to use romany creams – but that solves nothing because you cant get those outside this country either. but they taste so good in this tart – especially the caramel flavour ones which are sometimes but not always available. Maybe there is a romany cream equivalent available in the rest of the world – its a chocolate coconut sandwich cookie with a hard chocolate cream filling. yummy! Place a layer of Tennis/Nice biscuits on the bottom of your dish. Break the biscuits as needed to cover the base completely. Although this recipe calls for peppermint crisp, you can get very creative to recreate this traditional favourite using British ingredients. While no chocolate even closely resembles peppermint crisp, there are dark mint chocolate and coconut biscuits available. Sometimes your caramel will not cooperate and there will still be small pieces of harder caramel after mixing - this is fine. This dessert is very forgiving, and small chunks (like 2-3mm big) of caramel within the cream are like finding a golden nugget. Place the tennis biscuits at the bottom of the dish such that they fit the entire bottom. Tip : Pour some warm milk over the biscuits if you want the dessert to be ready in less than two hours.

The secret to success for the best after dinner mints ? Use a good quality dark chocolate, high quality peppermint extract and crunchy Demerara sugar. Impress dinner guests with your own homemade after dinner mints. Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy. Beat in the sugar and the Marsala wine. I used a large Aeo rbar. Grate the entire bar and mix half of it into the cream and condensed milk. Reserve the other half to sprinkle on top. My no bake mint Aero traybake is one of my oldest and most loved recipes on here, so it seems like I’m definitely not alone in my love of mint chocolate. If the idea of a fudgy mint chocolate cake appeals, you might want to take a look at my easy mint chocolate cake recipe.To get a good snap in your chocolate mints it's best to temper your chocolate. I use Callebaut dark chocolate callets and melt them in the microwave in 30 second bursts – this will take 3 or 4 bursts depending on your microwave. Melt and stir until your chocolate is fluid and at a temperature of 31° C to 32° C. Before your chocolate is fully melted you will still see a few whole callets/drops as you stir – this shows you are almost there. Simply keep stirring until the callets/drops have melted. You can use a large single dish, as I have done here, or you can make approximately 8 individual smaller dishes. The number of smaller dishes you can make will obviously depend on the size of your dishes. For the Orley Whip, substitute double/whipping cream (at least 30% fat, otherwise it will not whip up stiffly enough) or Elmlea Double (a half-dairy cream available in the UK) You can substitute peppermint crisp with Aero or use both I also sprinkle between each layer and sprinkle both on top at the end .

Add the whipped cream and grated peppermint crisp into the caramel mix. Combine the ingredients well to form a paste.Bake for 1 hour 30 minutes to 1 hour 45 minutes or until caramel in colour (refill water every 20 minutes). Our offices are for administrative purposes only, no visitors will be accepted without an appointment.

Stored in an airtight container your Chocolate Peppermint Crisps will keep for up to six months. More Homemade Food Gift Ideas…….. One way to gauge the popularity of a product is when there’s a chorus of consumers claiming they can’t find it on supermarket shelves, as I discovered when I tried to source some Peppermint Crisp chocolate for a Heritage Day-inspired fudge recipe recently.One of those eats to sell a soul for! I use cream in the place of Orley whip. and ad 2 tablespoons of lime or lemon juice as well as 3 drops op peppermint oil just before building the tart. Often companies like Bluebird and Smiths stamp their products with short dates for commercial reasons rather then any accurate reflection of actual food quality. Break the white chocolate into squares and place into a microwave safe bowl. Cook for 30 second spurts until melted and then pour over the peppermint slice and top with the remaining peppermint crisp pieces. I first made these Chocolate Peppermint Crisps for a Christmas Dinner table where they accompanied a bag of homemade shortbread. What equipment do I need ?