Start by melting 200g of the dark chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts. Pour the melted chocolate into your lined roasting tin, spreading it evenly with a spatula. Gently tap the tin on the counter a couple of times to eliminate any air bubbles. Place the tin in the fridge to set while you prepare the peppermint cream layer.

In a large bowl, mix the condensed milk with the peppermint essence. Gradually add the icing sugar, stirring until you have a soft dough. When it becomes too stiff to mix, knead it on a clean surface dusted with icing sugar until smooth. The dough should be soft but not sticky.

Once ready, gently press the dough over the chilled chocolate base with your fingers, making sure it’s evenly spread. Return the tin to the fridge to chill.

Melt the remaining 200g of chocolate and let it cool for a few minutes so it’s still pourable but not too hot. Spread it carefully over the peppermint layer, smoothing it out for a glossy finish. Place the tin in a cool room and leave it overnight to fully set.

When the mints are completely firm, carefully lift them out of the tin using the greaseproof paper. Slice them into small squares or rectangles using a sharp knife. These are perfect for serving with coffee, wrapping as gifts, or simply enjoying as a sweet treat after a hyggelig meal. Let us know how yours turn out—we can’t wait to see your creations!