Preparation: 20 min Cook: 25 min
A delicious combination of mint and chocolate make this the perfect creamy treat.
You will need:
| 10 |
AFTER EIGHT individually wrapped mini pieces, finely chopped |
10 |
| 3 oz |
unsweetened chocolate, finely chopped |
85 g |
| 1 cup |
whipping cream |
250 ml |
| 4 |
egg yolks |
4 |
| 2⁄3 cup |
granulated sugar |
150 ml |
| 6-8 |
AFTER EIGHT Straws |
6-8 |
Tools required:
13 x 9 inch (3.5 L) baking dish, 6-8 espresso or custard cups
Step 1:
Preheat oven to 325°F. Bring a kettle of water to a boil. Place AFTER EIGHT pieces and unsweetened chocolate in a medium bowl. In a small saucepan, bring cream just to a boil. Whisk half of the cream with chocolate until melted and smooth. Gradually stir in remaining cream. In a separate bowl, whisk egg yolks and sugar until combined. Gradually stir in chocolate mixture until well combined. Transfer mixture to a 2 or 4 cup (500 ml or 1 L) liquid measure.
Step 2:
Arrange eight espresso cups or six 1/2 cup (125 ml) custard cups in the baking dish. Carefully pour boiling water into baking dish to come halfway up sides of cups. Carefully pour custard, dividing evenly, into each cup. Place on centre rack in oven.
Step 3:
Bake for about 25 minutes until tops are just set. Let custards stand in water for 10 minutes then remove from dish. Serve warm or cold with AFTER EIGHT Straws.
Makes 6 to 8 servings
Nutrients per serving (with 1 AFTER EIGHT Straw): about 305 Calories, 3.5 g Protein, 21 g Fat, 31 g Carbohydrate
