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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 11 votes
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Course: After Dinner
Cuisine: British
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 40
Calories: 68kcal
Author: Sarah James


  • 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


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


  • 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.



  • 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