In the week leading up to Christmas it’s be time to think about desserts after the hassle of getting a turkey is done.
After Eights, with their smooth minty flavour, are perfect for incorporating into desserts.
From fudge to loaf cake, you can upgrade a simple recipe with mint chocolate.
Even if your Christmas is cancelled this year – it’s something to do while isolating at home.
Here’s how to make four delicious After Eight themed desserts:
After Eight Chocolate Tra-la-la-la-loaf Cake
- 225g buttery baking spread
- 100g caster sugar
- 3 large eggs, beaten
- 240g condensed milk
- 1 tsp vanilla extract
- 175g self-raising flour
- 3 tbsp cocoa powder
- 25g After Eights, chopped into pieces
For the buttercream:
- 75g butter, softened150g icing sugar, sifted1 tsp vanilla extract
To top the cake:
- 6 After Eights, cut into pieces
- You will also need:
- 900g loaf tin, lined with baking parchment
- Preheat the oven to 160C/Fan 140C.
- Place the buttery baking spread and sugar into a large mixing bowl or stand mixer
and beat together until light and fluffy. Add the beaten eggs gradually, making sure they are fully incorporated before adding more.
- Once all the egg has been incorporated, add in the condensed milk and vanilla
- Using a spatula, gently fold in the sifted flour, cocoa powder and After Eight
pieces. Keep gently folding until you can no longer see any flour.
- Spoon the mixture into the prepared tin and bake for 50-60 minutes until risen (or
until a skewer inserted into the centre comes out clean). Leave to cool.
- To make the buttercream, add the softened butter and vanilla extract to a stand
mixer or large bowl and beat until very soft. Add in the icing sugar one spoonful at a time until it is all fully incorporated. You may need to add 1-2 tbsp of warm water to loosen the buttercream if it’s too stiff.
- When the cake is fully cooled, ice with the buttercream and top with the pieces of
After Eight Mint Chocolates.
The Whippin’ Good After Eight Mojito & Mint Cheesecake
- 300g digestive biscuits
- 125g unsalted butter melted
- 900g reduced fat cream cheese
- 125g icing sugar
- 2 limes juice and zest
- Handful of fresh mint leaves finely chopped
- 5 After Eight Mojito & Mint chocolates chopped
- 15ml white rum
- 150ml half fat crème fraiche
- To make the base use a food processor to blitz the biscuits into crumbs, or
crumb them with a rolling pin in a deep sided bowl.
- Mix in the melted butter and press the mixture into the bottom of a 23cm
springform tin. Put it in the fridge to set.
- Use a food mixer with a whisk attachment and mix together the cream
cheese and icing sugar until smooth.
- Whisk in the lime zest, the lime juice, the Mojito & Mint After Eights, white rum
and chopped mint leaves.
- Add the crème fraiche and whisk until it holds its shape.
- Pour the mixture onto the chilled biscuit base and refrigerate overnight or
- Remove from the tin and place on desired serving dish.
- Place the A8 triangles around the edge evenly.
- Add the lime slices and mint leaves, then sprinkle some lime zest in the
The After Eight Mo-ho-ho-jito Fudge
- 450g white chocolate (can be milk if preferred)
- 397g condensed milk
- Small bunch of mint leaves
- 50ml white rum
- 10 After Eight Mojito & Mint chocolates
- Chop the white chocolate into small chunks and place in a non-stick
saucepan with the condensed milk, mint & white rum. Melt the ingredients
gently over a low-medium heat, stirring occasionally until smooth.
- Once all combined, remove the mint.
- Ensure the fudge has cooled before adding the chopped After Eights.
When it has cooled, transfer it to a new bowl, stirring occasionally to stop it
setting. Once at room temperature, add the After Eight chocolates and
- Line the tin with baking parchment so that it overlaps the sides. Press the
fudge into the tin.
- Chill the fudge for 1-2 hours or until completely set before cutting. The
fudge will keep in the fridge for up to 2 weeks.
After Eight Tree-mendous Tiramisu
- 175g pack sponge fingers
- 300ml strong coffee (2 tbsp coffee granules + 300ml boiling water)
- 150ml double cream
- 230g reduced fat mascarpone
- 125g Carnation Condensed Milk
- 75g After Eights, chopped into very small pieces
For the top:
- 25g After Eights, cut in half
- 2 tsp cocoa powder
You will also need:
20 x 20 cm serving dish
- Put the mascarpone and condensed milk into a bowl and mix together until
completely combined. Add the double cream and mix again until you have
reached the consistency of thickly whipped cream.
- Add the After Eight pieces into the cream mix and very gently fold them through
using a spatula.
- Pour the coffee into a shallow container and carefully dip in the sponge fingers,
turning so they are soaked in the coffee but are not too soggy.
- Line the bottom of your serving dish with the coffee dipped fingers and spread a
thick layer of the cream mix over the top.
- Repeat with a layer of fingers, finishing off with the rest of the cream on top. Put in to the fridge to chill for a couple of hours minimum.
- When ready to serve, dust the top with cocoa powder and After Eight halves.
Credit: Original article published here.