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Chocolate Peppermint Easter Baskets



8 portion(s)

Basket base

  • 250 g Chocolate Ripple Biscuits
  • 150 g unsalted butter, cubed

Peppermint layer

  • 180 g raw sugar
  • 1/4 teaspoon Peppermint Essence
  • 2 teaspoons vegetable oil
  • 1-2 tablespoons milk (approx.)

Chocolate lid

  • 100 g Dark Chocolate Melts
  • 1 teaspoon vegetable oil

Decorative choc. topping

  • 100 g white chocolate melts
  • 1 teaspoon vegetable oil

Recipe's preparation

    Basket base
  1. Place silicone moulds in a muffin tray and set aside.

    Crush biscuits 4 times/1 sec/Closed lid/Turbo. Set aside.

    Add cubed butter to TM bowl and melt 2 min/50/speed 4.

    Add crushed biscuits to the butter and combine 2 times/1 sec/Closed lid/Turbo.

    Using your fingers (or a spoon) firmly press a heaped dessert-spoonful of biscuit mixture into each silicone mould, to form a basket shape. Refrigerate for 30 minutes, or until set.

  2. Peppermint layer
  3. In a clean, dry TM bowl, mill sugar 10 sec/speed 9.

    Add peppermint essence, oil and milk. Combine 10 sec/speed 4.

    Scrape down sides of TM bowl. Mixture should be a firm spreadable paste consistency. If required, add more milk and combine a further 5 sec/speed 4.

    Spoon a layer of peppermint mixture over the biscuit base, leaving room for the chocolate lid on top. Refrigerate until firm.

  4. Chocolate lid
  5. Add chocolate melts to clean, thoroughly dry TM bowl. Grate 5 sec/speed 9. Melt chocolate 4 min/50/speed 3.

    Carefully pour chocolate layer over the peppermint layer, to form the 'lid' of the basket. Refrigerate until firm.

  6. Decorative choc. topping
  7. Add chocolate melts to clean, thoroughly dry TM bowl. Grate 5 sec/speed 9. Melt chocolate 5 min/50/speed 3.

    Using the TM spatula, gently drizzle melted chocolate on a ThermoMat, making swirly patterns as you go. Set aside until firm.

    Gently break off sections of chocolate swirls/patterns and place on top of the baskets. Serve immediately, or keep in fridge until ready to serve.


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This is a variation of my 'No-bake chocolate peppermint slice'. I use large silicone moulds, which makes 8 portions, but using smaller moulds would result in more portions. 

These would be fabulous with small Easter eggs as a decorative topping too!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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