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Peppermint Caffe & Chocolate Lolly

In our patisserie magazine, we have created a number of coffee variations including small sweet treats.

These perfect combinations are ideal for guests who don't want dessert but can be tempted by something extra.

Ingredients

Arla whole milk
1units.itemsEspresso
Supplies chocolate Lolly
pure, melted, and tempered chocolate
fresh mint leaves
10mlMonin chocolate syrup
10mlMonin peppermint syrup
Mint
Supplies peppermint caffe
ice chocolate
chocolate crunch ice cream
peanut brittle

Preparation

  1. Put the chocolate syrup and peppermint syrup in a glass.
  2. Froth the milk.
  3. Pour the espresso into the glass.
  4. Fill the rest of the glass with the frothed milk.
  5. Garnish with mint

  1. Place the mint leaves on the baking paper.
  2. Pour some of the melted chocolate over them.
  3. Place a skewer on top.
  4. Let harden into a 'lollipop'.
  5. Scoop balls of the chocolate crunch ice cream and freeze well.
  6. Melt the ice chocolate, mix in some crunchy peanuts as garnish.
  7. Dip the frozen ice cream balls into the chocolate-peanut mixture.
  8. Serve the lollipop in the ice cream ball.