Iced chocolate and mint sliceby Jill May
|Preperation time: 6 hours 2o mins
Cooking time: 5 mins
|400g plain chocolate, broken into pieces;
25g unsalted butter, softened;
550ml double cream, lightly whipped;
150g After Eight chocolates, chilled and halved;
142ml double cream, lightly whipped;
5 After Eights, havled diagonally;
cocoa powder for dusting;
fresh mint leaves (optional).
|Line a 900cm loaf tin with clingfilm allowing
extra to hang over the sides.
Melt the plain chocolate in a bowl set over a pan of simmering water. Allow to cool slightly.
Once cooled slightly, beat in the butter until smooth, then fold in the whipped cream. Spoon a third of the mixture into the prepared tin and scatter with half of the chilled after eights.
Spoon over another third of the mixture, scatter with the remaining after eights, then top with the remaining chocolate mixture.
Cover with clingfilm and freeze for at least 6 hours, or overnight.
To serve, remove it from the tin and spoon the cream on top of the dessert. Arrange the after eights in the cream and dust with cocoa powder. Leave to soften slightly in the fridge for 15 minutes before cutting into slices.
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