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Peppermint Brittle Choc Hearts Recipe


For the ‘crisp’ minty brittle part

  • 100 ml rice malt syrup
  • 25 g salted butter
  • 1 tsp vanilla bean powder (optional but awesome. must be the powder as it will need to be dry. available easily online with a quick google)
  • 4 drops 100% pure TGA and FSANZ listed peppermint oil (don’t muck around with oils in recipes that aren’t listed with compliant labelling to be consumed in cooking. I’ve popped an essential oil note down the bottom)

For the chocolatey part

  • 70 g coconut oil
  • 30 g dutch processed or raw cacao
  • 30 g rice malt syrup (or maple or honey)
  • 2 drops peppermint oil

You will need the following:

  • 1 pot to melt your chocolate (or you can thermomix it)
  • 1 pc silicone mould ensure you buy a good brand and get 100% pure silicon, to avoid plastic contamination – basically, stay away from $2 shop type ‘silicon’ which is rarely 100% silicon. I like to shop for silicon moulds at Chef’s Warehouse, a professional hospitality shop with a big patissier section at the back with tins and moulds of all shapes and sizes.
  • 1 pc parchment paper
  • 1 unit tray to cool the toffee


  • Have a sheet of parchment ready, for a quick turn out of the toffee.
  • Melt your butter in a medium heat cast iron or stainless steel frying pan.
  • Add your rice syrup and stir them together until combined and bubbling.
  • Let the rice syrup and butter bubble away slowly together for 8-10 minutes on medium heat or thereabouts depending of course on your stove heat and pan thickness. Not enough means it will not crisp up, and too much means you will burn it. Basically, as soon as you detect a change to a darker golden colour and get that whiff of intensified caramel, get it onto the baking sheet pronto.
  • Leave on a baking sheet to harden as it completely cools down. I use ‘If YOU Care’ brand parchment paper. Great stuff. Did you know the white mainstream stuff is lined with a paraffin (petroleum) wax to make it ‘non stick’? No thank you!
  • Anyway, back to the positives… Brittle toffee in the cooling phase.

While you’re waiting for the brittle to cool

  • 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.