DIY After Eight Chocolate Mint Thin Squares

INGREDIENTS

200g extra dark 70% chocolate
2 tbsp neutral tasting oil (I used avocado oil)
3/4 cup icing sugar
1-2 tbsp water
2-3 drops pure peppermint extract

PROCEDURE

1. Melt 100g of chocolate over a double boiler. Meanwhile line a baking tray with parchment paper. Once the chocolate is melted, stir in 1 tbsp of oil. Transfer onto the baking tray and spread into a 7x8-inch rectangle. Chill in the freezer.
2. Prepare the mint filling by mixing the icing sugar with water and peppermint extract. The filling should be thick, so add in the water gradually.
3. Once the chocolate has hardened, spread the filling all over and chill in the freezer to set. Meanwhile, melt the remaining chocolate and add in the oil at the end. Spread over the hardened mint filling and set once more in the freezer. Carefully cut into squares with a sharp knife and enjoy immediately, or store in the freezer for up to 3 months.