Choc mint pots

Surprise your guests with these edible choc mint pots!

  • 25 mins + setting
  • 10
  • Intermediate

INGREDIENTS

  • 60ml boiling water
  • 12 mint sprigs + extra
  • 875ml mini marshmallows
  • 60g butter, diced
  • 100g dark or milk chocolate, chopped
  • 4 x 49g Peppermint Crisp chocolates, finely crushed
  • drop mint essence (optional)
  • 250ml cream
  • 250ml dark brown cookie crumbs (see tip)

METHOD

  1. Pour the boiling water over 2 of the mint sprigs and allow to infuse for 3 minutes. Remove the mint.
  2. Heat the mint water, marshmallows, butter, chocolate and Peppermint Crisp, stirring frequently
    until melted and smooth. Stir in the mint essence, if using. Cool to room temperature.
  3. Beat the cream until stiff peaks form. Fold into the chocolate mixture. Spoon into 10 x 125ml cups.
    Set in the fridge for at least 30 minutes.
  4. Bring to room temperature before serving. Sprinkle the cookie crumbs over and insert a mint sprig into each.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

We made crumbs using Oreo cookies with the icing removed.

Magazine issue date: November, 2016


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