youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Mint Chocolate Slice

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

An indulgent dessert that does not need hours of slaving over a hot oven.

An indulgent dessert that does not need hours of slaving over a hot oven.

Ingredients

Serves: 6-8

Metric Cups
  • 3 tablespoons fresh mint (finely chopped)
  • 1½ tablespoons vodka (water is fine)
  • 1 tablespoon caster sugar
  • 300 grams dark chocolate
  • 142 millilitres double cream
  • 25 grams butter (chopped)
  • 50 grams blanched almonds (whole, no skin - lightly toasted and roughly chopped)
  • 3 tablespoons fresh mint (finely chopped)
  • 1½ tablespoons vodka (water is fine)
  • 1 tablespoon superfine sugar
  • 11 ounces bittersweet chocolate
  • 4⅞ fluid ounce heavy cream
  • 1 ounce butter (chopped)
  • 2 ounces skinned almonds (whole, no skin - lightly toasted and roughly chopped)

Method

Mint Chocolate Slice is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 7 inch spring-clip tin.

  • Mix together mint, vodka and sugar together until sugar dissolves.
  • Melt chocolate and cream over a pan of simmering water. Remove bowl from the heat and beat everything until smooth and combined, add in the butter, then mint mixture.
  • Cool for ten minutes, fold in the nuts.
  • Spoon mixture into the tin and level. Cover with foil or cling film and chill for two hours until set. Unclip tin and remove chocolate round onto serving dish.
  • Serve at room temperature, dusted with a little cocoa(optional).
  • You will need a 7 inch spring-clip tin.

  • Mix together mint, vodka and sugar together until sugar dissolves.
  • Melt chocolate and cream over a pan of simmering water. Remove bowl from the heat and beat everything until smooth and combined, add in the butter, then mint mixture.
  • Cool for ten minutes, fold in the nuts.
  • Spoon mixture into the tin and level. Cover with foil or cling film and chill for two hours until set. Unclip tin and remove chocolate round onto serving dish.
  • Serve at room temperature, dusted with a little cocoa(optional).
  • Tell us what you think