CHOCOLATE MINT DESSERT
1 X 150 g packet marshmallows
1 cup (250 ml) milk
2 large slabs (49 g each) Peppermint crisp chocolate
1 cup (250 ml) cream (or Orley Whip)
1 X 200 g packet Bakers Mint Romany Creams
1 X Peppermint Crisp (Extra optional)
Combine marshmallows and milk in a saucepan.
Over low heat, stir until marshmallows have melted.
Add chocolate and stir until melted and mixture is smooth.
Allow to cool.
Whip the cream and fold into cooled chocolate mixture.
Roughly break the Romany creams into quarters and place into a dessert dish. Pour the cooled chocolate mixture on top.
Tap dish softly to remove air bubbles.
Place in the fridge to set.
Decorate with extra mint crisp and whipped cream if desired.
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