After Eight dessert with fresh mint and chocolate

Ingredients for 4 servings:

• 120 g muesli, (chocolate), crunchy
• 50 g dark chocolate, 72%
• 100 g whipped cream
• 50 g dark chocolate, 72%
• 8 medium peppermint leaves
• 100 g yogurt, 1.5% fat
• 100 g crème fraîche
• 30 g powdered sugar
• 2 eggs
• 4 ½ sheets of gelatin
• 25 g dark chocolate, 72% coarsely grated

Instructions

Working time approx. 40 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 40 minutes

You need 4 dessert rings with a diameter of 7.5 cm. For the base, melt the dark chocolate in a hot water bath. Stir the chocolate crunch muesli into the still-melted chocolate. Line a baking tray with baking paper, brush with a little walnut oil, and place 4 dessert rings on it. Now carefully pour the chocolate crunch chocolate into the dessert rings, not too thickly, and allow to set. Let it rest for 5 hours. Then remove the solid base from the dessert rings. Wash the peppermint leaves, pat dry, and simmer with the whipped cream for 2-3 minutes. While the whipped cream is still nice and warm, remove the peppermint leaves and add the 50 g of dark chocolate, melt, mix well, and let cool. Soften the gelatine and separate the egg yolks from the egg whites. Beat the egg whites until stiff peaks form. Mix the yogurt, crème fraîche, chocolate shavings, and powdered sugar with the chocolate cream mint. Carefully squeeze out the gelatin, melt it in a warm saucepan, and stir it into the cream. Now fold the beaten egg whites into the cream. Then place the dessert rings back around the base and fill them with the cream. Refrigerate for about 2 hours. Carefully loosen the cream from the dessert rings with a knife, remove the dessert rings, and serve.