My appetite and waistline are already well and truly into the Christmas spirit. Being a food blogger, and having Thanksgiving to add to my culinary repertoire this year, I feel just like a turkey with my rapidly expanding waistline in the run-up to Christmas!

This week’s recipe has certainly not helped matters for it contains my most favourite (and fattening) food in the world…CHOCOLATE!

Using the magic of novelty silicone ice cube moulds, I have added a wonderfully wintery and festive spin to two chocolate peppermint recipes: Peppermint Patty Penguins and Mint Crunch Gingerbread Men. These Christmas chocolates make fun, refreshing and tastier companions to after-dinner coffee than the traditional (and rather filling!) mince pie.

And what better way to impress your guests than with cute peppermint cool penguins, each with a creamy peppermint patty centre and fun festive gingerbread men with a surprisingly minty crunch!

Those of you with a keen eye may also spot an unexpected guest. I am a sucker for chocolate and couldn’t stand to throw any away – that’s just so wrong!!! – so I used up the leftover chocolate to make a chocolate snowy owl.

These chocolates are so simple to make, you can get the kids to make them! They’re even safer to make if you use the microwave to melt your chocolate, instead of the hob.

Watch the video to see just how easy these cute chocolates are to make, or scroll down for our step-by-step recipe guide…

To Make Peppermint Patty Penguins…

Add the confectioners sugar, condensed milk, peppermint extract and water to a large mixing bowl and combine to make a stiff paste. If the consistency is too runny, add more sugar. If too dry, add a splash of water.

Roll the peppermint extract into small balls and flatten with the palm of your hand. Set aside while you melt the chocolate. Add the chocolate to a large heat-proof bowl and either set over a pan of simmering water, or melt in the microwave by heating in 20 second increments, stirring each time, until the chocolate is melted.

Now add a layer of the melted chocolate to the bottom of each mould. Place a flattened peppermint ball into each mould and then top with the remaining melted chocolate.

Chill in the fridge until the chocolate has set.

To Make Mint Crunch Gingerbread Men…

Melt the chocolate in a large heat-proof bowl and stir in the peppermint extract and crushed peppermint candy.

Add the chocolate mix to the moulds and chill in the refrigerator until solid.

To make these Festive Peppermint Chocolate Recipes I used the following equipment:

• Tovolo® Gingerbread Man Ice Cube Mould
• Tovolo® Penguin Ice Cube Mould
• Tovolo® Owl Ice Cube Mould
• Tovolo® Winter Wonderland Mini Spatulas
• Tovolo® Set of 3 Mixing Bowls with Lids

ALL PRODUCTS FEATURED IN THIS POST ARE NOW REDUCED UNTIL MIDNIGHT SUNDAY! 

Readers in the UK, France, Germany, Spain & Italy can now purchase these, and other products, from the Arugula & Rocket Cookshop on Amazon.