Chocolate mint fondant sundaes
45 min
Choose the best-quality chocolate brownies or sponge cake for this recipe. A bit like a trifle, this dessert is rich and delicious.
1 person made this
Ingredients
Serves: 4
- 175g chocolate brownies or sponge cake
- 150g (18) After Eight® mints
- 1 tablespoon boiling water
- 100ml whipping cream
- 50g half fat creme fraiche
- 60g half fat creme fraiche
- 4 squares any chocolate, grated
Method
Prep:15min ›
Extra time:30min chilling ›
Ready in:45min
- Break the brownies into pieces and divide the chunks between 4 serving glasses. Melt the After Eight mints gently, for about 20 seconds, in a bowl, in a microwave. Add 1 tablespoon boiling water and stir until smooth and thick. Take about a third of this warm chocolate fondant and spoon it over the brownies in the serving glasses.
- Next, whip the cream until thickened, not too stiff, then fold in the rest of the chocolate mixture and the smaller amount of creme fraiche. Divide the chocolate mint cream between the four sundaes: you have layers of rich cake, dark chocolate mint fondant and a lighter chocolate cream. Finish with a dollop of creme fraiche and a grating of chocolate.
