This will be the fourth Christmas since my youngest sister moved to live overseas. If ever there is a time to miss those you love who you can’t be with, it’s Christmastime. My sister is a great cook and I remember the Christmas before she moved she shared some delicious peppermint bark she had made. I had no idea what peppermint bark was – and to be honest I still can’t understand why it’s called bark? It’s much too delicious for such a moniker – but I loved it. So excessively sweet and just perfect for the holidays. I was thinking about that peppermint bark just before Christmas last year and decided that Immy, AJ and I had to have a go at making some of our own. I don’t have my sister’s recipe but a bit of Googling for the general idea, a raid of our chocolate baking supplies, with the result being different to that first bark I ever tasted but still delicious. We’ve made it again this year, and it is too good not to share. This recipe has a delicious ganache layer, lots of pepperminty goodness, and you can substitute one of the milk chocolate layers for white chocolate…just not in this house! Enjoy!
Chocolate Peppermint Bark Recipe
You will need:
- 125gm Candy Canes
- 400gm Milk Chocolate – or 200gm Milk Chocolate and 200gm White Chocolate
- 2/3 cup Thickened Cream
- 250gm Dark Chocolate
- 1/2 teaspoon Peppermint Extract
1. Unwrap and crush the candy canes with a mortar and pestle (my girls love using ours!). You’ll end up with some fine powder and some larger pieces.
2. Melt 200gm milk chocolate (using a microwave or in a heatproof bowl set in the mouth of a pot of barely simmering water) and spread over a baking tray lined with baking paper.
3. Sprinkle half of the crushed candy cane over the chocolate layer.
4. Refrigerate for 20 minutes or until set.
5. To make the middle layer of ganache: In a small saucepan, heat the cream over medium heat until it is near simmering. Remove from heat. Add the dark chocolate and peppermint extract. Place the lid on and leave for 4-5 minutes. Remove the lid and whisk until blended. Spread the dark chocolate layer over the chilled milk chocolate layer.
6. Refrigerate until firm, about 45 minutes.
7. For the top chocolate layer, melt 200gm of milk chocolate (or white chocolate). Spread quickly over the ganache layer.
8. Sprinkle the remaining crushed candy canes over the chocolate.
9. Refrigerate for 25 minutes or until firm.
10. To serve: Remove from paper and cut or break into bite sized pieces. Keep refrigerated until serving.
Who are you missing this Christmas?