Mint Fondant Chocolate (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Mint Fondant Chocolate.
I got a chocolate bar mould in August as part of my birthday present from my sister - I love a good kitchen craft gift.
I made some cararmel centred chocolate bars last month and asked everyone what their favourite chocolate bar was. The one that seemed to be most popular from all your comments across social media was definitely mint.
So, here is a recipe for a gluten and dairy feee mint fondant chocolate bar. Hope you like it.
Other Confectionery Ideas
If you like this recipe for Gluten and Dairy Free Mint Fondant Chocolate then you might like to try one of my other confectionery recipes:
- Treat yourself with my Brigaderos (Gluten & Dairy Free)
- Go traditional with my Scottish Tablet (Gluten & Dairy Free)
- Try my homemade Cinnamon Sugar Popcorn (Gluten & Dairy Free)
- Make your own chocolate bars with my Chocolate Caramel Bars (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 200 grams dairy free dark chocolate
- 50 grams dairy free white chocolate
- 1 peppermint extract
- few drops of green food dye
- Lightly grease a chocolate bar mould, I have a silicon one that makes four chocolate bars
- Melt 2/3 of the dark chocolate and pour into the mould pushing some of the chocolate up the sides of the mould
- Place in the fridge while you prep the centre
- Melt the dairy free white chocolate
- Stir in the peppermint extract and green food dye
- Stir until it forms a kind of soft ball
- Split into two and shape into a a slightly smaller size then your chocolate mould
- Remove the mould from the fridge
- Place the fondant into the moulds you have lined with chocolate
- Melt the rest of the chocolate and cover the fondant
- Return to the fridge for 30minutes or until the chocolate has set
- Remove from the mould and wrap in tinfoil or grease proof paper to store