Chocolate Peppermint “Finger wedges"
Recipe: Chocolate Peppermint “Finger wedges"
1 cup toasted coconut (see toasting instructions)
15 red and white peppermint candies, ground fine in a food processor or smashed by hand
12 oz. deep chocolate (Shoot for 70% cocoa). Cut into tiny bits
3 Tbl whipping cream
Preheat your oven to 350 degrees.
To toast coconut: Take the one-cup of coconut and spread it on a dry cookie sheet. No spray needed. Toast the coconut in the oven at 350 degrees; just until you see a little golden edging. This will take 5 – 10 minutes. Keep an eye on it. It burns very suddenly.
In a medium saucepan, melt the chocolate and the whipping cream on low temperature. Stir fairly often. Make sure it’s low so you don’t scorch the chocolate. When almost melted stir in the ground peppermint. The mixture will be slightly grainy in appearance.
Pour into a 9” springform pan that has been oiled with butter spray. This is only about a quarter of an inch thick so don’t let that shock you. Sprinkle the coconut on top and press it down lightly with your fingers so it sinks into the chocolate mixture.
Set in your refrigerator to cool until hardened. When ready to serve, run a sharp knife along the edge, loosen the tart pan and take off the sides. Cut the chocolate peppermint mixture into tiny wedges or “fingers”.
These are really rich pieces of candy. Moist mouthfeel, they melt in divine fashion in your mouth and they even cleanse your breath!
Totally romantic treat.
Enjoy. Cheers! Zola
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