AFTER DINNER MINTS DILMAH MINT TEA INFUSED CHOCOLATE, MINT CRÉME & CHOCOLATE SOIL
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Tino Passano
Monika Ederer
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Used Teas
Ingredients
Mint Ganache- 250g cream
- 3 tsp Dilmah Pure Peppermint Leaves
- 200g Kalingo chocolate
- 200g yoghurt
- 1 avocado
- 100g mint
- 1 lime
- 100g butter
- 50g icing sugar
- 200g flour
- 60g cocoa powder
Methods and Directions
Mint Ganache- Bring cream to a boil then pour over the peppermint leaves.
- Infuse for 24 hours. Reheat and strain then pour over the melted chocolate.
- Blend together in a food processer.
- Mix all the ingredients and place on a baking sheet.
- Bake at 160C for 7 minutes.
- To finish, layer all of the ingredients, making sure to finish with the soil.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/04/2024
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