My Celebrity Life

Simple After Eight dessert recipes – from tiramisu to cheesecake

Time to switch up your desserts (Picture: After Eight)

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

Minty cake (Picture: After Eight)

Ingredients

  • 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

Method

  1. Preheat the oven to 160C/Fan 140C.
  2. 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.
  3. Once all the egg has been incorporated, add in the condensed milk and vanilla
    extract.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Upgrade a classic cheesecake (Picture: After Eight)

Serves: 16

Ingredients

  • 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

Method

  1. 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.
  2. Mix in the melted butter and press the mixture into the bottom of a 23cm
    springform tin. Put it in the fridge to set.
  3. Use a food mixer with a whisk attachment and mix together the cream
    cheese and icing sugar until smooth.
  4. Whisk in the lime zest, the lime juice, the Mojito & Mint After Eights, white rum
    and chopped mint leaves.
  5. Add the crème fraiche and whisk until it holds its shape.
  6. Pour the mixture onto the chilled biscuit base and refrigerate overnight or
    until set.
  7. Remove from the tin and place on desired serving dish.
  8. Place the A8 triangles around the edge evenly.
  9. Add the lime slices and mint leaves, then sprinkle some lime zest in the
    centre.

The After Eight Mo-ho-ho-jito Fudge

Sweet and sticky (Picture: After Eight)

Serves: 36

Ingredients

  • 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

Method

  1. 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.
  2. Once all combined, remove the mint.
  3. 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
    stir through.
  4. Line the tin with baking parchment so that it overlaps the sides. Press the
    fudge into the tin.
  5. 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

Rich and creamy (Picture: After Eight)

Ingredients

  • 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

Method

  1. 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.
  2. Add the After Eight pieces into the cream mix and very gently fold them through
    using a spatula.
  3. 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.
  4. Line the bottom of your serving dish with the coffee dipped fingers and spread a
    thick layer of the cream mix over the top.
  5. 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.
  6. When ready to serve, dust the top with cocoa powder and After Eight halves.

 


Credit: Original article published here.

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