This creamy syllabub is a spin on classic mint choc chip and a great way to use up leftover chocolates
Prep:10 mins No cook
Nutrition per serving
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300ml double cream
2-3 tbsp caster sugar
2-3 tbsp cream sherry (we used Harvey's Bristol Cream)
200g thin after-dinner mints, plus 6 extra to serve
Get the look Add a touch of green food colouring for a classic mint-choc-chip look.
Put the mascarpone, double cream, caster
sugar and sherry in
a bowl and whisk until thick enough
to hold its shape.
Break 200g of the after-dinner
mints into small pieces, then
beat these into the cream mixture.
Spoon into tiny glasses or bowls
and chill until needed. Add 1 more
thin after-dinner mint to each
dessert before serving