Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Add a cool new twist to the classic creamy mudslide cocktail with mint liqueur and choc-mint ice-cream. It’s the perfect dessert-meets-drink idea to finish off your party menu.
100g Darrell Lea Minty Crunchy Chocolate Balls
50g dark chocolate, melted
125ml (½ cup) mint liqueur
125ml (½ cup) Baileys liqueur
60ml (1/4 cup) vodka
2 cups chocolate mint ice-cream
160ml (2/3 cup) thickened cream
1 cup crushed ice
250g can whipped cream
3 Method Steps
Step 1Place 6 martini glasses in the fridge for 15 minutes to chill. Reserve 6 mint chocolate balls(100g Darrell Lea Minty Crunchy Chocolate Balls). Place the remaining balls in a sealable plastic bag. Wrap in a tea towel. Use a rolling pin or meat mallet to finely crush. Transfer to a small plate.
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Step 2Place the melted chocolate (50g dark chocolate, melted) on a separate small plate. Dip the rim of the chilled glasses in the melted chocolate, then in the crushed mint chocolate balls. Return to the fridge until ready to serve. Set aside any remaining crushed mint chocolate balls.
Step 3Place mint liqueur (125ml (½ cup) mint liqueur), Baileys (125ml (½ cup) Baileys liqueur), vodka (60ml (1/4 cup) vodka), ice-cream (2 cups chocolate mint ice-cream), thickened cream (160ml (2/3 cup) thickened cream) and ice (1 cup crushed ice) in a blender and blend until smooth. Pour into serving glasses. Pipe over whipped cream (250g can whipped cream) and sprinkle with remaining crushed mint chocolate balls. Top with reserved mint chocolate balls.