After Eight Recipes
AFTER EIGHT
Make and share this After Eight recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Layer all ingredients in a corfdial or shooter glass.
Nutrition Facts : Calories 81.2, Fat 0.1, Sodium 1.6, Carbohydrate 10.6, Sugar 10.5
AFTER EIGHT MINT ICE CREAM
A delightfully indulgent easy to make ice cream
Provided by algrenfell
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt the after eight mints
- Separate the eggs and whisk the whites until stiff but not dry and add the sugar gradually, whisking all the time.
- Whip the cream until it holds in soft peaks
- Combine egg yolks and melted chocolate and whisk in the cream
- Finally fold in the egg whites and sugar mixture lightly but thoroughly
- Pour into a tin with greaseproof paper on the bottom. This should be an 8 inch tin and
- Freeze overnight
- Turn out on a plate to serve - a round bladed knife and a hot cloth round the edge of the tin often helps.
- Decorate with remaining after eights around the edge and grated chocolate on the top immediately prior to serving.
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- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Line a 12 hole muffin pan with paper liners.
- Place the flour, bicarbonate of soda, salt and cocoa powder in a large bowl. Using a large fork or wooden spoon, stir to combine everything together.
- Beat the sugar, eggs, peppermint extract, oil, sour cream or Greek yoghurt and water together until the mixture is smooth.
- Make a well in the middle of the dry ingredients and pour in the wet mixture, stirring lightly until all the dry ingredients have been incorporated. If you're adding the chocolate chips, lightly fold them in.
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- Combine the Oreo baking crumbs and the melted butter in a small bowl and press into the bottom of a 9-inch springform pan. Press a little bit of the mixture up the sides of the pan, if desired.
- In a large bowl, whip the cream cheese until light and fluffy. Slowly add the powdered sugar and cocoa powder and continue whipping on low speed until fully incorporated.
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DOUBLE CHOCOLATE AFTER EIGHT COOKIES | BAKE TO THE ROOTS
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- 1. Melt the butter and let cool down again. Add together with the two sugars go a large bowl and mix until light and fluffy. Add one egg after another to the bowl and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with cocoa powder, baking soda, and salt and add together with the milk to the mixing bowl – mix until just combined. Add the chopped chocolate and fold in. Cover the bowl and place in the fridge for about 30 minutes.
- 2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Make dough balls (about 2 tbsp each), flatten them in your hand and place a piece of After Eight on top. Wrap dough around it to seal it in. Shape the dough into a flat round and place with enough space in between on the baking sheet – the cookies will spread a lot. Bake about 10-12 minutes until the edges are set. Take out of the oven and let cool down on the baking sheet for some time. If the cookies spread too much and stick together, you can re-shape them with a spatula – but you have to be quick. That trick only works for a very short time. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
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