Here's a clever way to combine the dessert and the after dinner mints served with coffee. The recipe is inspired by a British one using unwhipped double cream (fat content 48%, but not available in Estonia), so I've played around with quantities and serving sizes a bit. It's very-very minty and rather chocolatey - not perhaps everybody's cup of tea. But if you do fancy an after dinner mint, then you'll love it..
I used After Eight Dinner Mints, just because it's a classic, but you could try with some of the other mints instead..
After Dinner Mint Mousse
(After Eight šokolaadivaht)
Serves 6
200 g box of After Eight chocolate mints
2 Tbsp cognac or brandy (I used Georgian Gremi brandy)
300 ml whipping cream (35%)
1 Tbsp caster sugar
0.5 tsp vanilla extract (I used Pure Madagascar Bourbon Vanilla)
fresh mint, for garnish
Put six chocolate mints aside for decorating later.
Place the rest if the chocolate mints and cognac/brandy into a small heavy-bottomed saucepan and heat on a low heat, stirring every now and then, until chocolate has melted. Remove from the heat and cool a little.
Whip the whipping cream and sugar until soft peaks form, then fold in vanilla extract.
Stir one-third of the whipped cream into the cool melted chocolate mixture, to soften the latter. Then gently fold in the melted chocolate into the whipped cream, until combined and fluffy.
Divide into small dessert bowls or glasses.
(If necessary, you can cover the portions with a cling film and put into a fridge for a few hours).
Before serving, garnish with a chocolate mint square and a pretty mint sprig.
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