Jackie French used the leaves of a peppermint pelargonium (Pelargonium tomentosum), also known as peppermint geranium, to flavour this unusual chocolate slice.
Ingredients
peppermint pelargonium leaves
185g margarine or butter
2 cups brown sugar
3 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup cream
1-2 teaspoons peppermint essence
icing sugar, for dusting
Method
- Over a double boiler on low heat, melt the chocolate, sugar and milk together, stirring occasionally to blend.
- Mix the orange juice, sugar and Cointreau in a bowl and whisk to combine. Break the Savoiardi biscuits in half and dip into the orange juice liquid, soak until softened. Place 2 halves in each parfait glass.
- Once the chocolate has melted, remove from the heat and place bowl in a bowl of ice to cool down. Meanwhile, whip pouring cream until thickened.
- When the chocolate mixture is cooled, spoon cream into the chocolate mix and blend until all cream is used and a mousse consistency is achieved.
- Spoon the mousse into parfait glasses to cover biscuits, top with quarters of fresh orange flesh.
- Put in the fridge for a couple of hours to set. Serve chilled.
