Looking for an extra special dessert to serve up for your next dinner party? This brilliant chocolate and mint parfait recipe can be made ahead and kept in the fridge until you’re ready for dessert – so it’s an easy no fuss option to have at a dinner party if you don’t want to leave your guests waiting while you spend ages in the kitchen.
It’s also a really easy recipe to make and is all made in one pan. Plus, if you serve the parfait up in individual glasses it makes for a really special and impressive looking dessert option.
Everyone loves chocolate, and this pud is full of it – with a little added mintyness thanks to the inclusion of After Eight mints too. Try it this week and you’ll have a new go to dessert recipe that you’ll want to make again and again.
HOW TO MAKE CHOCOLATE AND MINT PARFAIT
- 25g (1oz) caster sugar
- 200g (7oz) After Eight mints, broken into pieces
- 3 free-range egg yolks
- 150ml (¼pt) double cream
you will need
- 6 shot glasses, espresso cups or small ramekins
Place the sugar and 150ml (¼pt) water in a saucepan and bring to the boil, making sure the sugar has dissolved. Boil for 3 minutes. Put the After Eight mints into blender, pour over the sugar syrup and liquidise. Add the egg yolks and double cream, and liquidise again.
Pour into the glasses, cups or ramekins and freeze for 3 hours. If you leave it for longer, let it have 10 to 15 minutes at room temperature before serving. Serve from frozen with crème fraîche or frozen yogurt.
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