This is great with strawberries and ice cream, or as a filling to a cake, or meringues. Easy to make, as ever, but great.
At this time of year the blackcurrants are coming out of my freezer, last years crop was so good that I still have lots to use, so I had better get on with it as the bushes are already starting to flower for this years crop. The mint is already growing well in the veg patch, so this is good and fresh. I love the taste of mint, it means new potatoes… or pimms! But this is chocolate spearmint I have just got to add to my mint collections.
ingredients
ground mint
Ingredients 200g blackcurrants 200g white chocolate good handful of mint leaves, here chocolate spearmint, but any mint will do
blackcurrants
white chocolate and blackcurrant
adding the mint
method
Break the chocolate into pieces and place in a bowl In a pan, heat the blackcurrants with a drop of water. Allow to simmer for a few minutes sieve the blackcurrant so as to get ring of the pips and skin. measure out 100g of juice, put back into the pan and bring back to boil Pour over the chocolate and stir until the chocolate all melts, if the chocolate has not all melted, put the bowl over a pan of boiling water to heat the mixture up and get all the chocolate to melt. Put the mint leaves into a pestle and mortar, add a drop of water which will help get the leaves to turn into a paste. Once in a paste (and this takes some pounding) stir into the chocolate mix Allow to cool before placing in the fridge.
before you want to use it, allow it to warm up slightly so that you can pour it, you may need to pace in a pan or in the microwave for a couple of seconds.
Pour over ice cream, or, as in this picture make a meringue sandwich with it.
