Theoretically, the inspiration for our COVID-19 Easter dessert was my grandmother's grasshopper cake that pairs chocolate and mint and was a perennial special occasion favourite. But in reality, there were two main reasons I thought of it. The first was that SOMEBODY ate all the Mini eggs and the only chocolate in the house was a couple of packages of wafer cookie. The second was that we had lamb planned for our Easter dinner, and I usually serve it with mint jelly and didn't have any. While I was trying to figure out how to make mint sauce with the Crème de menthe, it jumped into my whipped cream, and... voilà!
These are super easy to make and look gorgeous. If you don't have Crème de menthe, use peppermint extract and a hint of food colouring. I figure if the Easter bunny didn't hop into our house with chocolate eggs, the grasshopper might as well hop into our dessert.
I used cacao nibs from Finca La Amistad in Costa Rica as garnish, but you could also use fresh mint leaves. If you have them.
Prep time 1/2 hour
Chilling time 8-10 hours
2 packages Mr. Christie's chocolate wafers
500 ml whipping cream
1 package Knox gelatine
1/4 cup water
1/2 cup Crème de menthe
1/3 cup Crème de cacao
fresh mint or cacao nibs for garnish