Fresh mint in white chocolate

  • Petit four
  • 6
  • 60 minutes
Not yet rated

Alfred Prasad's recipe tweaks the classic mint chocolate dish by using creamy white chocolate. Try using these chocolate-covered leaves as garnish for other desserts.

First published in 2015




Mint and chocolate


  • Thermometer


Pick the mint leaves off the stalks, then wash and leave to drain. Pat until completely dry and leave aside. Melt the chocolate in a heatproof bowl set over simmering water
Once 75% of the chocolate is melted, remove from the heat and mix gently until all the chocolate is melted. Check the temperature of the chocolate using a thermometer - it should be 42°C
Keep stirring gently until the chocolate is cooled to 29°C. Heat the chocolate very gently over the steam once again until it is 31°C
Remove from the heat - it is now ready to use
Dip the mint leaves one at a time into the white chocolate, ensuring both sides are well-coated
Slide the leaves along the edge of the bowl to remove any excess chocolate and then place on a tray of greaseproof paper and leave to set. They are now ready to serve
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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