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Chocolate Peppermint Crisps

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Chocolate Peppermint Crisps combine refreshing bursts of peppermint crunch with silky dark chocolate to deliver a perfect after dinner mint.

Incredibly easy to make as there are only three ingredients. Plus, you don’t need a chocolate mould.

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.

After dinner mints decorated with fresh mint on a slate with a cup of coffee.

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Despite often being known as after dinner mints, these versatile treats are delicious any time of the day.

Elevate a dessert by adding shards of Chocolate Peppermint Crisp. Enjoy with a mid-morning coffee or pop a few into a bag as a homemade gift.

I first made these Chocolate Peppermint Crisps for a Christmas Dinner table where they accompanied a bag of homemade shortbread.

A bag of peppermint shards with ribbons and mint chocolate ready to be packaged.

What equipment do I need ?

  • A microwave safe plastic mixing bowl – I use my Lakeland bowl. This has an easy pour spout and a non slip base which is really handy when you’re mixing chocolate.
  • I use a microwave to melt the chocolate because it is perfect for tempering small amounts of chocolate. DO NOT MELT YOUR CHOCOLATE IN A GLASS BOWL. This will continue heating the chocolate after it comes out of the microwave.
  • A silicone spatula – you can leave the spatula in the chocolate whilst microwaving.
  • A digital thermometer. To ensure an ideal snap to your mints, it’s definitely worthwhile (but not essential) using a digital thermometer. I use a Thermapen because it gives an accurate reading very quickly.
  • Baking parchment
Close up of chocolate peppermint crisps on edge.

What ingredients do I need ?

You only need 3 ingredients to make Chocolate Peppermint Crisps.

A bowl of dark chocolate drops, a bottle of peppermint extract and a ramekin of Demerara sugar.
  • Peppermint extract. I’ve found that 3 teaspoons gives you the full fresh flavour of peppermint without being overpowering.
  • Demerara sugar. Often used as a crunchy topping in baking because of its large crystals. In this recipe, Demerara is the perfect sugar for holding all the natural peppermint flavour.
  • Dark chocolate – callets/drops are best as they are much easier to temper. I like to use Callebaut Belgian Chocolate as it’s ready tempered, making it easier to work with. Callebaut chocolate doesn’t contain palm oil and is sustainably sourced.

How to make Dark Chocolate Peppermint Crisps

Place your Demerara sugar in a small bowl.

Sprinkle peppermint extract over the sugar and stir well.

A bottle of peppermint extract with a teaspoon and a ramekin of Demerara sugar.

How To Temper Chocolate In The Microwave

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. Depending on your microwave, this should take 3 or 4 bursts.

Melt and stir until your chocolate is fluid and at a temperature of 31°C to 32°C. Before your chocolate is fully fluid you will still see a few whole callets/drops as you stir – this shows you are almost there.

A collage of four images showing chocolate drops being melted at different stages of fluidity.

It’s simply a matter of keep stirring until the callets/drops have melted. The video shows how my chocolate progressed from callets to fluid chocolate.

As an alternative to a microwave, you can melt your chocolate in a glass bowl over a pan of simmering water. That said, I find using a microwave makes it much easier to manage the chocolate’s temperature.

Prepare Your Baking Parchment

Have your piece of baking parchment ready so you can easily spread the chocolate mix. Wrapping parchment around a chopping board and securing it underneath with tape is easier to work with.

Chocolate mix being spread with a palette knife.

Working The Chocolate

Add your peppermint sugar to the chocolate and stir to mix well.
You need to work quickly at this stage as the chocolate goes really thick.


Pour the mixture onto the baking parchment and spread with a palette knife. Don’t worry about getting too smooth a surface.

A slab of peppermint crisp being cut with a large knife.

Leave to set for about 5 to 10 minutes.
Using a large sharp knife cut into rectangles of about 2″ x 1″ or alternatively, cut into shards.

A slab of chocolate being cut with a large knife.


Leave to set completely. If you don’t have a cool place to leave your chocolate peppermint crisp, leave it to set in the fridge.
Once it has set, carefully separate your chocolate peppermint crisps.
Store in an airtight container.

A slab of chocolate being cut with a large knife.

How Long Do They Keep ?

Stored in an airtight container your Chocolate Peppermint Crisps will keep for up to six months.

A bag of peppermint shards with ribbons and mint chocolate ready to be packaged.

More Homemade Food Gift Ideas……..

If you like making your own sweet treats, why not have a go with my Homemade Honeycomb? 

Or Snowmen Brownie Pops

Let’s Keep In Touch! You can Find Me On PinterestInstagram, Facebook and Twitter

Chocolate Peppermint Crisps

Chocolate Peppermint Crisps combine refreshing bursts of peppermint crunch with silky dark chocolate to deliver a perfect after dinner mint.
5 from 8 votes
Print Pin Rate this Recipe Save Recipe
Course: After Dinner
Cuisine: British
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 40
Calories: 68kcal
Author: Sarah James

Equipment

  • A microwave safe plastic mixing bowl
  • A silicone spatula
  • A digital thermometer. For an ideal chocolate snap, it’s worthwhile (but not essential) using a digital thermometer to temper chocolate

Ingredients

  • 6 tablespoons Demerara sugar
  • 3 teaspoons peppermint extract
  • 400 g dark chocolate callets/drops I used Callebaut dark chocolate

Instructions

  • Place your demerara sugar in a small bowl. Sprinkle peppermint extract over the top of the sugar and stir well.
  • Melt the dark chocolate.
  • 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.
  • Have your piece of baking parchment ready.
  • Add your peppermint sugar to the chocolate and stir to mix.
  • You need to work quickly at this stage as the chocolate is cooling and thickening as you add the sugar.
  • Pour the mixture onto the baking parchment and spread the chocolate mix with a palette knife. You don't need to worry about getting too smooth a surface.
  • Leave to set for about 5 to 10 minutes – the timing depends how warm your kitchen is.
  • Using a large sharp knife, cut into rectangles of about 2" x 1". If you prefer, cut into shards.
  • Leave to set completely. If you don’t have a cool place to leave your chocolate peppermint crisp, leave it to set in the fridge.
  • Once it has set, carefully separate your chocolate peppermint crisps.
  • Store in an airtight container.

Video

Notes

  • I found the baking parchment easier to work with when wrapped around a chopping board and secured underneath with a piece of tape.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Calcium: 8mg | Iron: 1mg

 Pin Chocolate Peppermint Crisps for later

An image of  bag of peppermint shards with ribbons and mint chocolate ready to be packaged with an image of a cup of coffee underneath.

I’m linking this recipe to Lucy’s Cook Blog Share over at Super Golden Bakes
and Recipe Of the Week over at A Mummy Too and hosted by Emily.

Recipe Rating




Carol

Wednesday 27th of October 2021

Wow these are so moorish and so easy to make. Make fabulous Christmas presents or just serve after a meal with coffee.

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Saturday 17th of October 2020

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Tuesday 8th of March 2016

[…] of Homemade Chilli Sauce. Once I’ve sorted a batch of Chocolate Covered Honeycomb and some Chocolate Peppermint Crisps I can add the final touches to my Christmas hampers and things really will be coming […]

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Friday 9th of January 2015

[…] From left to right …Reindeer Cupcakes, Savoury Log with Salmon & Chocolate Peppermint Crisps […]

Helen at Casa Costello

Friday 2nd of January 2015

I cannot believe I've never thought of making these before - I have a feeling they would be devoured VERY quickly! Thanks so much for joining in with #FoodieFriday Hope you had a great Christmas x

sarahj

Friday 9th of January 2015

You're right Helen, they seem to disappear in a flash. I've lost count of how many batches I've made! It's a pleasure to join #FoodieFriday. We're enjoying a belated Christmas in the UK with family. Hope you had a good Christmas too & you were feeling better over the holidays x