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Chocolate-Mint 'After Eight' Ice Cream Cake Sandwiches
GLUTEN FREE ALCHEMIST22Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 135 grams dark chocolate (chopped)
- 130 grams unsalted butter (cubed)
- 1 Tbsp. instant espresso powder
- 65 mL boiling water
- 135 grams gluten free flour blend (plain, I used blend A from this post)
- 1/2 tsp. xanthan gum
- 1 1/2 tsp. baking powder
- 1/4 tsp. fine sea salt
- 130 grams light brown sugar (soft)
- 100 grams golden caster sugar
- 20 grams cocoa powder
- 2 large eggs
- 1 tsp. vanilla extract
- 80 mL yoghurt (plain)
- 397 grams sweetened condensed milk (chilled)
- 450 mL double cream
- 90 grams dark chocolate (mint, Green & Blacks is gluten free - finely chopped)
- 4 tsp. peppermint extract (natural)
- 150 grams chocolate (dark mint, chopped)
- 2 Tbsp. coconut oil
- 8 chocolates (cut with a heart-shaped cutter)
- mint leaves (crystallised)
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