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Snow-topped Minty Rocky Road

Snow-topped Minty Rocky Road

Snow-topped Minty Rocky Road – easy to make and very easy to enjoy eating!

I’m mostly getting into the Christmas spirit through the feasting aspect (always my favourite part of any festivities). I think these easy treats would make lovely little gifts, prettily bagged-up when visiting people over the Christmas season. A word of warning; go easy with the peppermint essence or flavouring – a few drops should be plenty, taste as you go and you can always add more, but if you’re heavy-handed it can get a little toothpasty tasting!

Snow-topped Minty Rocky Road

Ingredients:

  • 450g milk or plain chocolate (or a combination of the two)
  • 70g butter
  • small pinch salt
  • 3×4 finger mint KitKat biscuits (or other mint chocolate biscuits of your choice)
  • 150g mini marshmallows
  • 1 large packet mint Aero balls (or get some of the bars and chop them into chunks if you can’t find the balls)
  • 300g white chocolate
  • a few drops peppermint essence or flavouring

Grease and line a high-sided baking tray (approx 22x25cm) with greaseproof paper. In a heat proof bowl over a pan of simmering water (making sure the bowl doesn’t touch the water), melt the milk/plain chocolate, 50g of the butter and add the salt, stirring occasionally until smooth. Turn off the heat and leave for a few minutes to cool a little. Chop the mint biscuits into chunks and add them to the chocolate mix, along with the marshmallows and mint chocolate Aero balls, stirring to ensure everything gets coated; be as brief as possible to avoid the Aero balls melting too much. Scrape into the prepared tin and smooth into the corners so you have an even layer, but still lots of lumps and bumps – this is Rocky Road after all! Leave to cool in the fridge for about half an hour or longer so the top is set.

Following the same method of melting in a bowl over simmering water, melt the white chocolate along with the remaining 20g butter, stirring occasionally until smooth. Remove from the heat and add a couple of drops of mint essence, stir it through and taste a little to see if you think it’s minty enough. Add more, a drop or two at a time until it’s to your taste. Allow to cool slightly before taking the tin from the fridge and pouring the white chocolate on top, trying to coat as much of the surface as possible whilst pouring. Tilt the tin or use a spatula to carefully spread the white chocolate evenly, trying to get as little of the brown chocolate showing through on top. Return to the fridge for a few hours to set completely.

When ready to serve or bag up as presents, remove from the fridge. If you have any white edible glitter, give the top of your snowy rocky road a frosty dusting. Remove from the tin and peel away from the greaseproof paper. Cut into squares and get stuck in.

Christmassy Snow-topped Minty Rocky Road

Double chocolate and minty goodness

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Easy Mint Choc Chip Ice Cream

Easy Mint Choc Chip Ice Cream

Cool and refreshing, easy mint choc chip ice cream

Phew – it’s hot out there! Perfect weather for ice cream, and the good news is you don’t need an ice cream machine or to spend ages making custard to be able to knock together this cool, fresh little number. No churning or fancy gadgets required either; it’s dead easy and has very few ingredients. If you don’t have Creme de Menthe you could add a few drops of peppermint essence to amp up the tingly, minty flavour (a word of warning though; do stick to just a few drops as too much will leave you with ice cream reminiscent of toothpaste). I’ve used milk chocolate in this version, but dark or white chocolate would do just as well – pick your favourite and give it a go.

Easy Mint Choc Chip Ice Cream

Ingredients:

  • Small bunch mint leaves (about 15g, just leaves, no stalks)
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp Creme de Menthe liqueur
  • 100g milk choc chips or chocolate chopped into small pieces

Finely chop the mint leaves; or pulverise in a pestle and mortar; or whizz up in a blender – ultimately you want very tiny pieces of mint, however you achieve it. Add the mint to a bowl with the cream, condensed milk and liqueur and whisk until light and fluffy. Add the chocolate and stir through or give another little whisk. Put it all in a tupperware or similar lidded, plastic box that will fit in your freezer (it makes about a pint of ice cream). Freeze for 6 hours or overnight. Take it out of the freezer a couple of minutes before you want to serve. Delight in the chilled refreshment and natural mint flavour!