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Nutrition: per serving

  • kcal595
  • fat51g
  • saturates30g
  • carbs33g
  • sugars32g
  • fibre0g
  • protein3g
  • salt0.21g
    low
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Method

  • step 1

    Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving

RECIPE TIPS
GET THE LOOK

Add a touch of green food colouring for a classic mint-choc-chip look.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

burbles

A star rating of 4 out of 5.

Very rich and too sweet for me but my boyfriend loved it and he finished mine off. Needs adjusting for individual tastes, for sure. Not one where you should just 'follow the recipe'.

morganrose

question

Can this be made in advance or is it best to be eaten straightaway? I wouldn't want to make it early then return to it and it's a disaster!

minimum68

could this work with Tia Maria?

susanholden

I didn't have any left over chocolate so had to buy some!! When I had made this dish I thought it was a bit sickly, but after it had been left to chill and set the taste seemed to adjust and mellow out, it was delicious and creamy. A definate make again recipe.

flirtinflight

A star rating of 3 out of 5.

I was disappointed, not as yummy as I was expecting.

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