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Start your Christmas prep early with this fabulous freeze-ahead chocolate and peppermint dessert. Combining the rich flavour of dark chocolate and refreshing mint, you’ll thank us later… See method
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Lightly oil a sharp-edged 2ltr loaf tin and line with 2 layers of clingfilm crossed over each other, overhanging on all sides, pressing down carefully to smooth. Whisk together the condensed milk and 480ml Elmlea with an electric handheld whisk for 2-3 mins until soft peaks form, then whisk in the peppermint extract. Don’t overwhip the cream as it can split, but it’ll also be too light to freeze well and will become difficult to cut. It should be easily spooned and spread around the tin.
Pour half the mixture into a separate bowl and use the green colouring to colour it to your desired green hue, then stir in 35g chopped chocolate.
Use a piping bag with a large round nozzle to pipe half of the green cream mixture in an even layer in the bottom of the tin. Using a piping bag will give you the cleanest look, but you can spoon in the mixtures if you don’t have one. As long as you really squeeze out each colour, you don’t need to clean or change the piping bag between colours.
Cover completely with a layer of halved mint thins, trimming as needed to make an even layer with 1-2mm gaps between the thins (use halves around the edges and trimmed ones in the centre). Press down gently. Repeat with half the white cream mixture and more thins, then repeat with both colours and more thins, finishing with a white layer. Transfer, unwrapped, to the freezer. You can always add more colouring, but you can’t take it away, so add ¼ tsp at a time to be safe. Don’t add more than 2 tsp colouring or you risk splitting the cream.
Preheat the oven to gas 2, 150°C, fan 130°C. To make the chocolate crumb, blitz the dry ingredients in a food processor, then drizzle in the melted spread and blend until crumbs form. Arrange over a lined baking tray in a rough, even rectangle, then bake for 20 mins, stirring gently halfway through to break up any large chunks a little. Leave to cool completely. Remove the parfait from the freezer and gently press over the chocolate crunch, then fold over the clingfilm and return to the freezer for atleast 10 hrs, or ideally overnight.
When the parfait is completely frozen, microwave the remaining 25g chocolate for about 1½ mins, in 30-sec bursts, until just melted.
Working quickly, unwrap the cling film from the top of the parfait and cover with the serving plate. Carefully flip to turn out the parfait, then remove the tin and clingfilm. If you have big indentations in your parfait left from the clingfilm, run a warm palette knife around the sides to help neaten them up. Drizzle the melted chocolate over the top, allowing it to drip down the sides. Immediately transfer to the freezer to set.
To serve, whip the remaining 60ml Elmlea until just stiff, then pipe rounds over the top of the hardened chocolate. Set the diagonally halved mint thins into the cream at angles to decorate, then top with fresh mint leaves.Cutting the parfait can be tricky. The best way is using a serrated knife in a gentle sawing motion.
Tip: Short on time? Replace the chocolate crunch layer with another layer of mint thins.
Freezing and defrosting guidelines
Freeze undecorated for up to 1 month. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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