Sophie's peppermint thins

1. 1

   Melt half of your dark chocolate in a bowl over boiling water.

2. 2

   Use a chocolate thermometer to heat to 48-49C.

3. 3

   Once you've reached the desired temperature, remove from the heat.

4. 4

   Allow to cool to 30C.

5. 5

   Pour into a grease paper lined pan.

6. 6

   Allow to cool completely.

7. 7

   While the chocolate is cooling, whisk your egg and peppermint together.

8. 8

   Once frothy, mix your icing sugar in gradually.

9. 9

   When your chocolate is set, spread your peppermint over it.

10. 10

    Put in the fridge to continue setting.

11. 11

    While it's setting, repeat the chocolate process from before.

12. 12

    Pour over the top of the peppermint.

13. 13

    Shake it gently to make sure it is spread evenly.

14. 14

    I topped mine with green sugar and some sugar flowers that my grandma made.

15. 15

    Once fully set, remove from the tin and cut into 16 pieces.

* Per serving · 4 servings · Values may vary.