1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (30 ml) milk
2 oz (50 g) plain chocolate
1 tbsp (15 ml) finely chopped fresh mint
12 sponge fingers
chocolate leaves to decorate
2 tbsp (30 ml) milk
2 oz (50 g) plain chocolate
1 tbsp (15 ml) finely chopped fresh mint
12 sponge fingers
chocolate leaves to decorate
accompaniments
(you may also need these recipes)
method
1. Line a 600 ml (1 pint) basin with cling film.
2. Whip the fresh cream with the milk until stiff.
3. Break the chocolate into small pieces and place in a bowl over a pan of simmering water. Stir occasionally until melted.
4. Swirl the melted chocolate and chopped mint through the cream.
5. Pour into the prepared basin then place in the freezer until frozen.
6. Arrange the sponge fingers on a serving plate, in the shape of a star.
7. Turn out the frozen chocolate and mint frost from the mould and place on the sponge fingers.
8. Decorate with chocolate leaves.
9. To freeze Cover the mould with freezer cling film.
2. Whip the fresh cream with the milk until stiff.
3. Break the chocolate into small pieces and place in a bowl over a pan of simmering water. Stir occasionally until melted.
4. Swirl the melted chocolate and chopped mint through the cream.
5. Pour into the prepared basin then place in the freezer until frozen.
6. Arrange the sponge fingers on a serving plate, in the shape of a star.
7. Turn out the frozen chocolate and mint frost from the mould and place on the sponge fingers.
8. Decorate with chocolate leaves.
9. To freeze Cover the mould with freezer cling film.
serving amount
serves 8-10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
