Peppermint Slice

Peppermint Slice is one of those delicious old fashioned slices that we never tire of. The peppermint, chocolate flavours are a classic taste sensation and the Tefal Cuisine Companion mixes these slices in minutes. These are perfect served as an after dinner treat or anytime when you want a delicious peppermint, chocolate slice to serve to family or guests.

Note: I've used Granita biscuits for the base but any favourite store bought or home made biscuit can be used.
Note: I've used the Mini Bowl to crush biscuits but the regular bowl can be used with the steamer insert fitted.

Line a 20cm x 30cm baking tray with baking paper extending the paper over the long sides of tray to facilitate easy removal of slice.

Biscuit Base

250 gms biscuits of choice

140 gms Butter melted

Mini Bowl Instructions

Add half of the biscuits and pulse until biscuits are crushed. Set aside.

Repeat with remaining biscuits.

Add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Tefal Regular Bowl Instructions

Insert Kneading Blade, Stopper in.

Add all of the biscuits.

Insert Steam Basket

Pulse until finely crushed.

Set aside, add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Wipe Bowl and Kneading Blade with paper towelling.

Filling

40 gms Milk

20 gms Butter softened 

470 gms Icing Sugar mixture 

1/2 teaspoon Peppermint Essence or to taste

Insert Kneading Blade. Stopper out.

Add milk and butter.

Sp3:70deg:2min or until butter is melted.

Add icing sugar and peppermint essence.

Stopper in.

Sp8:30sec or until mixture is combined and smooth. Scrape sides of bowl with spatula as required.

Spoon peppermint mixture quickly over crushed biscuit base, level with spoon and refrigerate whilst preparing chocolate layer.

Chocolate Layer

250 gms Milk or Dark Chocolate 

10 gms Butter softened 

50 gms White Chocolate

Green Gel Food Colouring

Small zip lock bag

Melt milk or dark chocolate in microwave.

Stir in softened butter unti smooth and pour over peppermint layer and refrigerate until set.

Melt white chocolate in microwave. 

Leave to cool slightly

Stir in 1 drop of green food colouring and stir until combined.

Place in small zip lock bag and cut a small hole in one corner.

Squeeze coloured white chocolate through hole in zip lock bag in decorative pattern over slice.

Refrigerate until set.

When ready to serve, bring to room temperature and slice using large knife dipped in hot water and wiped with paper towelling.

Creme de Menthe Cheesecake

I love anything that's chocolate and mint flavoured. I especially love using Creme de Menthe because it imparts a delicate mint flavour and a gorgeous colour to anything I make. I find the Tefal Cuisine Companion perfect for making cheesecakes, you can make the cream cheese (recipe can be found by typing cream cheese in the search function) and the chocolate biscuits for this cheesecake as well as crushing the biscuits and mixing the cheesecake mixture in your Tefal Cuisine Companion.

Note: You can add some peppermint essence if you prefer a stronger mint taste.
Note: After combining Creme de Menthe and gelatine keep stirring regurlarly to prevent mixture    from setting. You can place in microwave on low setting for a few seconds if it starts to set and stir until it's at room temperature before adding to cheesecake mixture.

Biscuit base

150 gms Plain Chocolate Biscuits
75 gms Dark Chocolate, melted (I melted in microwave)
1 teaspoon Vegetable Oil (I used Canola oil)
Insert Ultrablade. Stopper in.
Crush biscuits using pulse button until done with internal steam basket inserted.
Place biscuit crumbs in separate bowl, add melted chocolate and oil, stir to combine.
Press into base of  20cm springform cake tin (you may not use all the crumb mixture, it depends on how thick you like your biscuit base) and refrigerate.

Cheesecake layer:

70 gms Creme de Menthe
10 gms gelatine powder
250 gms cream cheese softened
395gm condensed milk
300 mls thickened cream
1/4 teaspoon peppermint essence or to taste (optional)
Pour Creme de Menthe into a small heatproof bowl, microwave on medium high until boiling (this will only take a few seconds) remove from microwave and start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring regularly until cooled to room temperature.
Insert Kneading Blade
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.
Insert Whisk.
Add cream.
Speed 7 for 1 min 30 sec or until mixture thickens, scraping down sides of bowl with spatula every 20 seconds.
Add combined Creme de Menthe and gelatine mixture.
Speed 6 for 15 seconds.
Taste and add peppermint essence if using,
Speed 6 for 5 seconds
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.

Decorate as desired.