Dessert Recipes > Chocolate Peppermint Crisp

This recipe is part of the April 2007 Recipes Menu

Starter - Three Cheese Croutes
Main Course - Civet of Venison
Dessert - Chocolate Peppermint Crisp

How to make chocolate peppermint crisp:
A really satisfying chocolate dessert. Be careful serving raw egg to vulnerable groups.


6oz gingernut biscuits
3oz dark chocolate, melted
2oz butter, melted

for the filling:

3 egg yolks
4oz caster/superfine sugar
2 tablespoons Crème de Menthe
2 level teaspoons gelatine
2 tablespoons water
a few drops of natural green food colouring
1/4 pint of double cream
chopped nuts to decorate
(see measure conversions for more information)


- Crush the gingernuts and place in a bowl.
- Add the melted chocolate and butter and mix well.
- Turn the crumbs into a 9in glass flan dish.
- Using a spoon, press the mixture against the sides and base of the dish.
- Leave to cool and harden.
- Whisk the egg yolks; add the sugar and crème de menthe.
- Continue whisking until the mixture thickens.
- Dissolve the gelatine in the water in a basin over hot water.
- Cool slightly; gradually whisk into the egg mixture.
- Fold in the colouring and the whipped cream.
- When the filling is beginning to set, pour it into the chocolate case.
- Chill before serving; sprinkle with the chopped nuts.