Chocolate After-Dinner Mint Parfaits

• 1 leaf gelatin (use gold-strength gelatine leaves from gourmet food shops)
• 150 g dark chocolate
• 2 eggs
• 1 12 tablespoons caster sugar
• 300 ml thickened cream, whipped
• 1 cup milk
• 13 cup caster sugar
• 1 bunch mint, leaves picked, plus extra leaves to garnish
• 150 ml light cream
• 150 g dark chocolate, grated

1. Chocolate Mousse: Place the gelatine in cold water to soften and set aside; melt the chocolate in a bowl over a pan of simmering water, stir until smooth, then set aside to cool slightly.
2. In an electric mixer, beat the eggs and sugar on a medium-high speed for 5 minutes or until thick and pale.
3. Drain the softened gelatine and place in a pan over a very low heat.
4. When melted, slowly add the liquid gelatine to the egg mixture, whisking constantly.
5. Stir in the melted chocolate, then fold in the whipped cream.
6. Divide the mousse among 8 3/4-cup (185ml) serving glasses.
7. Chill for 30 minutes or until set.
8. Mint Mousse: Bring the milk and sugar to the boil in a pan, add the mint, then remove from the heat, cover with a tea towel and allow it to infuse for 15 minutes.
9. Meanwhile soften and melt the gelatine as above, then add to the milk mixture.
10. Strain the mixture, pressing down well the mint leaves.
11. Cool completely, then fold in the whipped cream.
12. Pour into the serving glasses on top of the chocolate mousse layer.
13. Chill for 1-2 hours or until set.
14. Chocolate Ganache: Bring the cream to the boil in a pan.
15. Place grated chocolate then pour the hot cream over it and stir until smooth.
16. Allow to cool, then pour the ganache over the mint mousse and chill for a further 1-2 hours.
17. Serve garnished with a fresh mint leaf.

gelatin, chocolate, eggs, caster sugar, cream, milk, caster sugar, mint, light cream, dark chocolate

Taken from www.food.com/recipe/chocolate-after-dinner-mint-parfaits-135181 (may not work)