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Ingredients

  • 115gms (or 4oz) of After Eight Mints (Broken)
  • 6 Eggs
  • 115 gms (or 4oz) of Castor Sugar
  • 426ml (or ÃÂÃÂÃÂþ pt) of double cream

Extra mints for decoration

  • Extra mints for decoration

Method

  • STEP 1
    Melt the after eight mints
  • STEP 2
    Separate the eggs and whisk the whites until stiff but not dry and add the sugar gradually, whisking all the time.
  • STEP 3
    Whip the cream until it holds in soft peaks
  • STEP 4
    Combine egg yolks and melted chocolate and whisk in the cream
  • STEP 5
    Finally fold in the egg whites and sugar mixture lightly but thoroughly
  • STEP 6
    Pour into a tin with greaseproof paper on the bottom. This should be an 8 inch tin and
  • STEP 7
    Freeze overnight
  • STEP 8
    Turn out on a plate to serve - a round bladed knife and a hot cloth round the edge of the tin often helps.
  • STEP 9
    Decorate with remaining after eights around the edge and grated chocolate on the top immediately prior to serving.
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