Triple Layer Chocolate Mints Recipe

How to make it

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• Line 8x8 inch pan with foil, leaving 1 inch overlap on two opposite sides
• Fill bottom pan of double boiler with water to within 1 inch below level of top pan
• Bring to a boil, then reduce heat to low
• Place semisweet chocolate in top pan of double boiler
• So no steam gets onto the chocolate, cover pan until in place over the hot, but not boiling water
• Uncover, stir until the chocolate is melted, remove from heat
• Spread melted chocolate over bottom of prepared pan with spatula.
• Let stand until firm about 45 mins, or place in fridge to speed up
• Melt white chocolate the same as semisweet. Stir in extract
• Spread over semisweet layer with spatula, shake pan to spread evenly.
• Let stand until set or place in fridge
• Melt milk chocolate as other 2 & spread over white chocolate shaking to spread evenly
• Let stand until firm
• To cut mints, with a long thin knife cut into 16 squares
• Remove from pan by lifting with foil overlaps & place on cutting board
• Cut each mint square diagonally into 2 triangles
• Cut in half again making 64 small triangles
• Store in airtight container in fridge