You like minty chocolate desserts like choc-mint cheesecake, mini choc-mint ‘Viennettas’, and mudslide choc-mint ripple bombe. You're saving 50 choc-mint dessert recipes for Christmas. Try these recipes for more minty magic at dessert time!
– 2 x 100g block Lindt mint intense dark chocolate, finely chopped– 185ml (3/4 cup) thickened cream– 2 tbsp liquid glucoset
Chocolate glaze
Step 1
Step 1
Release the base of a 22cm (base size) springform pan. Invert base, then line with baking paper. Secure base back in the pan, allowing paper to overhang.
Direction
Step 2
Step 2
Use a serrated knife to cut the top of the 600g pkt bought chocolate mud cake (see notes) to remove the icing. Cut the cake in half crossways to make two semi circles.
Step 3
Step 3
Cut each semicircle in half horizontally. You should now have 4 semi-circle pieces. Place 3 semicircles in the base of the lined pan to cover the base as much as possible, trimming to fit.
Step 4
Step 4
Cut the remaining cake into smaller pieces to fill any gaps. Use clean hands to press the cake to seal any seams and evenly flatten.
Step 5
Step 5
Place the 250ml (1 cup) milk in a saucepan over medium-high heat. Bring to a simmer. Use electric beaters to beat 4 egg yolks and 55g (1/4 cup) caster sugar in a bowl until pale and creamy.
Step 6
Step 6
With the motor on low, gradually add the hot milk to the egg mixture in a thin, steady stream. Pour mixture into the pan and cook, stirring,.
Step 7
Step 7
Over low heat, for 5 minutes or until custard thickens and coats the back of a spoon.
Step 8
Step 8
Place 300g white chocolate, finely chopped in a heatproof bowl. Pour the custard over the 2 x 100g block Lindt mint intense dark chocolate, finely chopped. Set aside for 5 minutes to melt chocolate. Stir until smooth and combined.
Step 9
Step 9
Place the boiling 60ml (1/4 cup) boiling water in a small bowl. Sprinkle with the 3 tsp gelatine powder. Stir until dissolved. Stir into the chocolate mixture. Pour half the mixture into a separate bowl.
Step 10
Step 10
Cover the custard surface of 1 bowl with plastic wrap (this will stop a skin forming creating a lumpy custard).
Step 11
Step 11
Add the 2 tsp peppermint extract to tint to the remaining custard mixture and tint mint green with Green food colouring, to tint.
Step 12
Step 12
Use electric beaters to beat half the 600ml ctn thickened cream in a bowl until firm peaks form. Add to the green mixture and gently fold to combine. Pour the green mixture over the cake base and smooth the surface. Place in the fridge for 30 minutes or until just set.
Step 13
Step 13
Use clean electric beaters to beat the remaining cream in a bowl until firm peaks form. Add to the remaining chocolate mixture and gently fold to combine. Pour over the green layer and smooth the surface. Place in the fridge for 4 hours or until set.
Step 14
Step 14
To make the glaze, combine the mint chocolate, 185ml (3/4 cup) thickened cream and 2 tbsp liquid glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over the mousse layer. Place in the fridge for 1 hour to set.
Step 15
Step 15
Run a flat-bladed knife around the edge of the pan to loosen. Release cake from pan and transfer to a serving plate. Cut into wedges to serve.