Dark chocolate is loaded with nutrients that can positively affect your health.
Made from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet.
Studies show that dark chocolate (not the sugary crap) can improve health and lower the risk of heart disease (Authority Nutrition).   However, it should still be consumed within moderation.

At this time of year I usually make some chocolate treats bearing in mind the darker the chocolate, the better it is for you. I like to use one which is 85% and is readily available from local supermarkets.

These delicious minty cups are the perfect little after-dinner mint for Christmas.

INGREDIENTS:

½ cup coconut butter buttons
¼ teaspoon vanilla extract
Few drops peppermint extract (to taste)
1 or 2 100g bars of extra good quality dark chocolate (85%+)
Petit Four cases
Unsweetened shredded coconut

METHOD:

Place a glass bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.   Add the coconut butter buttons and gently melt.   Add the vanilla essence and peppermint essence to taste.   Leave to one side to cool. Keep stirring as it cools – you want it just thickened, not firm.

In another bowl over hot water, melt the dark chocolate.   Put a teaspoon of the melted chocolate in to a petit four case and tilt so that the base and half-way up the sides are covered.

Leave to set in the fridge (this will only take a few minutes).

Scoop a little of the peppermint coconut cream on to a spoon and drop in the chocolate ‘cup’.

Pour a teaspoonful of dark chocolate to cover and leave in the fridge to harden. Just before the chocolate has set, sprinkle with unsweetened shredded coconut.

Store in an airtight container.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.