Friday’s Fare is about sharing recipes that we know are easy to make and good to eat. It is even better when we can share recipes that have been shared with us, as is the case to this smooth, silky, chocolate, minty dessert.
This wonderful concoction was served to us at the end of a sumptuous dinner we had with friends. The chocolate and mint blended together like this was such a change-up from the norm that I knew I had to add this recipe to my favorites.
After Eight Mousse Cups
1 box (8 oz / 250 g) After Eight mints
3 tablespoons brandy
2 cups whipping cream, whipped
8 chocolate cups, optional
Reserve 8 mints. Combine remaining mints and brandy in a small heavy saucepan. Cook over low heat, stirring frequently, until smooth. Do not boil. Cool to lukewarm. Fold mint mixture into whipped cream just until blended.
Spoon the mixture into chocolate cups or small wine glasses. Cover and refrigerate for up to 24 hours. Cut reserved mints in half diagonally. Garnish each mousse with 2 mint halves. Serves 8.
– Our personal preference is to use the chocolate cups.