50g granulated sugar
5ml/1 tsp peppermint essence
225g plain chocolate, chopped
Lightly brush a large baking sheet with unflavoured oil. In a pan over a medium heat, heat the sugar and water, swirling the pan gently until the sugar dissolves. Boil rapidly until the temperature registers 138C/280F on a sugar thermometer (hard ball stage*).
Remove from the heat and add the peppermint essence, swirl gently to mix. Pour on to the baking sheet and leave to set and cool.
When cold, break into pieces. Place in a food processor fitted with a metal blade until fine crumbs form.
Line two baking sheets with non stick baking parchment. Place the chocolate in a heatproof bowl over a small pan of hot water. Place over a very low heat until the chocolate has melted, stirring frequently until smooth. Remove from the heat and stir in the peppermint mixture.
Using a teaspoon, drop small mounds onto the prepared baking sheets. Using the back of the spoon, spread to 4cm rounds. Cool, then chill for about 1 hour, until set. Peel off the parchment and store in airtight containers with baking parchment between the layers.
* You can test sugar for "hard ball stage" by spooning a few drops into a bowl of cold water; it should form a hard ball when rolled between your fingers.
I was really pleased with these, they're pretty easy to do and they were lovely. They stacked up nicely as part of my gift tins of chocs!
Taken from: The Cookie & Biscuit Bible