Minty White Chocolate Dessert

A delightful white chocolate creamy desert with a hint of mint, a fabulous treat to share with family and friends.

Minty White Chocolate Dessert! 

Serves 6-8 people  Prep time 15-20 minutes


  • 1 teaspoon finely choped mint
  • 4 sheets gelatin
  • 15g cornflour
  • 25g caster sugar
  • 1 teaspoon vanilla essence
  • 250ml single cream
  • 250ml full fat milk
  • 200g white chocolate


  1. Place the gelatin leaves in a bowl of cold water and leave to soak.
  2. In a small saucepan mix together a little of the milk with the corn flour until smooth then add the rest of the milk, sugar, vanilla essence and cream
  3. Add the finely chopped mintand leave for five minutes for the mint to infuse the mixture.
  4. Slowly bring the mixture to the boil over a medium heat whilst stirring, the mixture will thicken as it get hot.
  5. Once the mixture startsto boil immediately remove from the heat.
  6. Take the gelatin leaves and gently squeeze out any excess water then add them to the pan, stir until the gelatin has dissolved.
  7. Next add the white chocolate chunks, again keep stirring until completely dissolved and the mixture becomes thick and creamy.
  8. Take a 700ml jelly mould and pass the mixture through a small sieve to remove any of the chopped mint and lumps from the mixture.
  9. When the mixture is cool, place into the fridge for at least two hours to set. (overnight is best)
  10. Once the mixture has set you can remove the dessert from the mould by carefully lowering the mould into hot water for a few seconds then place a plate over the top and invert. The mixture should come away cleanly.
  11. Decorate the dessert with either edibla flowers or chocolates for a fabulous looking treat.
Last modified onMonday, 28 March 2016 15:57

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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