In a little pot, melt your coconut oil and whisk or stir in chocolate powder, syrup and another drop of peppermint oil.
Leave to cool to room temp too otherwise the toffee won’t stay crunchy!
So, basically, leave both of the elements of the treat now cooling for 10 mins or so.
Once totally cool and brittle, break shards of the brittle up into a whizz bang blitzer type of thing. YOU WANT CHUNKY NUGGETS, NOT A FINE POWDER, SO LITERALLY 1-2 SECONDS TOPS or a couple of pulses. You could also chop roughly with a sharp knife.
Then get your moulds or a little bowl lined with parchment paper and pour in your chocolate. Then take a couple of pinches of brittle bits and drop into each heart if you have a mould, or drop about 3/4 of the brittle bits into the bowl of chocolate.
What to do with any left over ‘brittle’? A good problem to have. Follow along the lines of my I Can’t Believe it’s Not MILO recipe and just mix in an equal part to what you’ve got left of cocoa powder and a pinch of vanilla bean powder, and dump into the hot milk of your choice for a delicious, chocolatey, malty cup of goodness.
Cool in the freezer until hard and then take out and enjoy straight from the freezer.