30 After Eight mints (8.4 g each)
3 tbsp (40 mL) brandy
2 cups (500 mL) whipping cream, whipped
8 chocolate cups, optional

Reserve 8 mints. Combine remaining mints and brandy in a small heavy saucepan. Cook over low heat, stirring frequently, until smooth. Do not boil. Cool to lukewarm. Fold mint mixture into whipped cream just until blended. Spoon mixture into chocolate cups or small wine glasses. Cover and refrigerate for up to 24 hours. Cut reserved mints in half diagonally. Garnish each mousse with 2 mint halves. Serves 8.


Cook's Note: ATCO Blue Flame Kitchen used most of a 300 g package of Nestlé’s After Eight Thin Chocolate Mints.

Last updated on February 15, 2019