Choc mint crush

Choc mint crush, chocolate recipe, brought to you by Australian Women's Weekly

  • 25 mins cooking
  • Makes 12
  • Print


Choc mint crush
  • 60 gram dark eating chocolate, coarsely chopped
  • 2/3 cup (160ml) water
  • 90 gram butter, softened
  • 1 cup (220g) firmly packed light brown sugar
  • 2 eggs
  • 2/3 cup (100g) self-raising flour
  • 2 tablespoon cocoa powder
  • 1/3 cup (40g) ground almonds
Dark chocolate ganache
  • 1/2 cup (125ml) pouring cream
  • 200 gram dark (semi-sweet) eating chocolate, coarsely chopped
  • 24 mint chocolate drops


Choc mint crush
  • 1
    Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.
  • 2
    Stir chocolate and water in a small saucepan over low heat until smooth.
  • 3
    Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture. Drop ¼ cups of mixture into paper cases.
  • 4
    Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    To make dark chocolate ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate and stir until smooth. Cool 15 minutes.
  • 6
    Place mint chocolate drops in a small plastic resealable bag. Using rolling pin, gently tap lollies to crush slightly. Spread cold cakes with chocolate ganache; top with crushed mint chocolate drops.

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