Description
Mint chocolate slice brings cool refreshment to chocolate lovers seeking simple dessert magic. Creamy layers of chocolate and mint blend effortlessly, creating a delightful treat you can quickly prepare without turning on the oven.
Ingredients
Scale
Base:
- 2 cups (200 grams) crushed chocolate biscuits (Oreos or graham crackers)
- ½ cup (115 grams) unsalted butter, melted
- 2 tablespoons cocoa powder
Mint Filling:
- 2 cups (250 grams) powdered sugar
- ¼ cup (60 grams) unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon peppermint extract
- A few drops of green food coloring (optional)
Chocolate Topping:
- 1 ½ cups (270 grams) dark or milk chocolate chips
- 2 tablespoons butter or coconut oil (for a glossy finish)
Instructions
- Prepare the base by combining crushed biscuits with cocoa powder and melted butter, creating a uniform mixture with a crumbly texture.
- Transfer the base mixture into the lined baking pan, pressing firmly and evenly to create a compact foundation for the slice.
- Refrigerate the base while assembling the mint filling to allow it to set and become firm.
- Whip cream cheese until smooth and creamy, ensuring no lumps remain in the mixture.
- Gradually incorporate powdered sugar and peppermint extract, blending thoroughly to achieve a consistent mint-flavored filling.
- Fold in softened butter to enhance the filling’s richness and create a silky texture.
- Spread the mint filling evenly over the chilled base, using a spatula to create a smooth, level surface.
- Melt chocolate and coconut oil together, stirring until completely combined and glossy.
- Carefully pour the chocolate topping over the mint filling, tilting the pan to ensure complete and even coverage.
- Return the slice to the refrigerator and allow it to set completely for at least 2-3 hours until firm.
- Once set, remove from the pan using the parchment paper and slice into neat, uniform pieces.
- Serve chilled and enjoy the refreshing mint chocolate dessert.
Notes
- Swap graham crackers with gluten-free alternatives like almond or coconut flour cookies for a celiac-friendly version.
- Add an extra tablespoon of cocoa powder to deepen the chocolate base flavor and create a richer foundation.
- Use a flat-bottomed glass to compact the biscuit base evenly, ensuring a smooth and compact bottom layer for clean slicing.
- Control the mint intensity by adjusting peppermint extract – start with less and taste, as some brands are more potent than others.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: Australian
Nutrition
- Serving Size: 12
- Calories: 319
- Sugar: 29g
- Sodium: 76mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg