Frozen mint and chocolate parfait

Frozen mint and chocolate parfait

You’ll need a good handful of fresh mint leaves for this fresh and creamy chocolate and mint dessert. It’s a great choice if you’re looking for a pudding you can make in advance.

Frozen mint and chocolate parfait

  • Serves icon Serves 6
  • Time icon Takes 25-30 minutes to make, plus 4-5 hours chilling

You’ll need a good handful of fresh mint leaves for this fresh and creamy chocolate and mint dessert. It’s a great choice if you’re looking for a pudding you can make in advance.

Ingredients

  • About 25 fresh mint leaves, plus extra for decoration
  • 400ml double cream
  • 1 tsp caster sugar
  • 100g plain chocolate
  • 3 eggs, separated
  • 75g icing sugar
  • Plain chocolate curls (We used Supercook Belgian chocolate scrolls from Sainsbury’s)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Roll up 25 large mint leaves and cut into shreds (keep the small leaves for decoration). Place in a small pan with 300ml double cream and the caster sugar. Bring just to the boil, remove from the heat and allow to cool.
  2. Break up the chocolate and place in a bowl. Microwave for 2-3 minutes until just melted. Stir in the egg yolks. Strain the cooled cream into the chocolate and whisk well.
  3. In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Whisk in the icing sugar. Fold the chocolate mixture into the egg whites until smooth.
  4. Pour into 6 silicone muffin moulds or dariole moulds, cover with clingfilm, and freeze for 4-5 hours or overnight. Whip the remaining cream. Turn the parfait onto plates just before serving and decorate with little swirls of cream, some mint leaves and the chocolate curls.

delicious. tips

  1. This pudding can be made beforehand to save time on the day.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. the texture and taste was absolutely amazing. you had a small hint of mint but i love mint so i may add more next time. i also got 10 instead of 6 but that may be because i used cupcake holders and they should have been bigger. they were easy to make and tasted absolutely amazing and would do it again 1000% and highly recommend.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas chocolate recipes

Mint chocolate coins

Georgina Hayden’s mint chocolate coins make a charming sweet treat...

Save recipe icon Save recipe icon Save recipe

Frozen dessert recipes

Mint ‘Cornetto’ cake

We’ve remodelled the classic Cornetto ice cream in this recipe....

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Mint biscuits

Rachel Allen’s mint biscuits are made with fresh mint leaves....

Save recipe icon Save recipe icon Save recipe

White chocolate recipes

White chocolate mint mousse

Serve up these adorable white chocolate mousse desserts at your...

Save recipe icon Save recipe icon Save recipe

Frozen dessert recipes

Mint chocolate ice cream parfait bombes

Create a showstopper dessert for your next dinner party with...

Save recipe icon Save recipe icon Save recipe

Easy recipes using mint

After dinner minty chocolate mousse

Fresh mint works perfectly in puddings, such as this after...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just ÂŁ5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.