A quick and easy mint and chocolate dessert for fuss-free, modern entertaining.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
After dinner mint dessert cups
Chop 100g dark chocolate into small pieces.
Place 150g shortbread biscuits in a food processor and blitz until they resemble the texture of fine breadcrumbs.
Remove the biscuits and clean the processor, then place 60g castor sugar, 45ml (3 tbsp) fresh mint and the seeds of ½ vanilla pod in the food processor.
Blitz until fine.
To assemble, spoon the finely ground biscuits into 4 serving glasses, top each portion off with a scoop of good-quality vanilla ice cream, and sprinkle the chocolate and a dusting mint sugar on top of each dessert.
Garnish with mint leaves, if desired.
Make the mint sugar as close as possible to serving time, as the green hue of the mint will start to discolour after about 15 minutes.