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.
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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)
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Method
- 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.
- 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.
- 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.
- 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.
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Reviews
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.
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