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.



Ingredients

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)

Method

- 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.


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A topic being discussed at the moment on our forum:

Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.