Method

• 1.
  Line a 18cm x 28cm baking tray with baking paper.
• 2.
  Place half of the chocolate in a heat-proof bowl set over a saucepan of gently simmering water (do not let the bowl touch the water). Stir until melted and smooth. Pour melted chocolate onto prepared tray and spread evenly. Set aside in the fridge for 15 minutes to harden.
• 3.
  Meanwhile, make the peppermint fondant. Place the egg white in a clean bowl with half of the sifted icing sugar and stir with a wooden spoon until smooth. Add the peppermint essence, stir well, then beat in the remaining icing sugar to make a smooth, thick, spreadable paste. Add a few drops of green food colouring (optional) to create a pale green colour.
• 4.
  Spread a 2mm layer of peppermint fondant over the set chocolate, then return to the fridge for 30 minutes-1 hour until set.
• 5.
  Place remaining 125g chocolate in a heat-proof bowl set over a saucepan of gently simmering water (do not let the bowl touch the water). Stir until melted and smooth. Cool slightly, then spread over the set peppermint fondant, tipping the tray in all directions so the chocolate spreads evenly over the surface. Place in the fridge to set.
• 6.
  Once set, lift from the tray and transfer to a plate or board. Cut into squares and serve with whipped cream and mint leaves.