Peppermint Chocolate roll
This recipe is my daughter’s most requested item for the Christmas goodie bag. I only make Peppermint Chocolate roll at Christmas time.
Its a great easy recipe that can be stored in the freezer for weeks. That makes it one of my favourites too!!
I used Crown mints for my Peppermint Chocolate roll but any hard mint can be used.
Christmas should be enjoyable so any recipes you can start making in November are definitely winners to reduce stress levels. You can also make this recipe as balls rather than slices. You simply roll 1 tablespoon of the mixture into a ball and roll in coconut. The other thing I love about this recipe is that it makes three logs which is always enough for all my Christmas needs. A lot of the times I have to double recipes to get enough but this one I don’t.
Peppermint Chocolate Roll
Equipment
- Food Processor
Ingredients
- 500 g Arnott's Chocolate Ripple Biscuits (or any other plain chocolate biscuits. approx 1 pound
- 100 g Crown Mints or any other hard peppermit 3.5 ounces
- 1 tbsp Cocoa
- 2 tbsps Desiccated coconut
- 592 g Sweetened Condensed Milk (1.5 tins) 21 ounces
- extra desiccated coconut for rolling
Instructions
- Process biscuits in food processor until finely crushed. Transfer to a large bowl.
- Process Crown Mints in food processor until in very small pieces. Add to large bowl with the crushed biscuits.
- Add Cocoa, Coconut and condensed milk and mix until well combined.
- Divide mixture into three. Roll into logs 3-4 cms (1.5 inches) in diameter then roll in coconut. Wrap in baking paper and cling wrap. Refrigerate if using within the week or place in freezer until required. When needed slice into thick pieces for serving.
I have some other easy goodies for Christmas in this post Basic Chocolate Ball. If you would like some slice recipes you will find them in this post Slices for all Occasions.
