After Eight frozen chocolate loaf
Serves: 10
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
After Eight frozen chocolate loaf
Recipe by Sarah Cook
Make After Eight chocolates the star of your Christmas dessert with this fabulous frozen loaf
Serves: 10
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
684Kcal
Fat
49gr
Saturates
30gr
Carbs
43gr
Sugars
35gr
Fibre
3gr
Protein
7gr
Salt
0.2gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1 x 600ml pot double cream
- 1 x 200g bar dark chocolate, about 54% cocoa solids, chopped
- 1 pack of 12 continental-style fan wafers
- 250g sweetened condensed milk
- ½ tsp peppermint extract
To decorate
- 100g dark chocolate
- 1⁄4 tsp peppermint extract
- 100ml double cream
- 100ml double cream
Step by step
Get ahead
Prepare to the end of step 5 and freeze for up to 2 weeks.
- Take the double cream out of the fridge and set aside to take off the worst of the chill (so that it won't make the melted chocolate seize up later).
- Now create the chocolate wafers. Melt half the chopped dark chocolate gently in a heatproof bowl over a pan of barely simmering water. Take off the heat, but leave the bowl over the pan to keep the chocolate molten. Break each fan wafer in half, along the dividing line. Use a pastry brush to paint one side of each piece with chocolate until coated. Transfer to a tray lined with baking paper and place in the fridge briefly to set. Repeat to coat the other side – you may need to re-warm the chocolate slightly. Once they are all coated and set, add the remaining chopped chocolate to the bowl, melt as before, then leave to cool until lukewarm.
- Lightly grease a 900g loaf tin and line with a double layer of clingfilm, or baking paper.
- For the ice cream, add the condensed milk, cream and peppermint extract to the cooled chocolate. Use an electric whisk to beat everything together until thick and mousse-like.
- Spread a quarter of the ice cream mixture in the base of the tin as smoothly as you can. Add a layer of chocolate-coated wafers (use 8 pieces), overlapping if needed. Repeat the layers twice more, then add the last of the ice cream on top and smooth over. Freeze for an hour until more solid, then cover well and freeze for at least 4 hours before serving, or ideally overnight.
- To decorate, finely chop the chocolate and place in a small, heatproof bowl with the peppermint extract. Heat the double cream in a pan to just below boiling point then pour this over the chocolate. Gently stir to melt and set aside to cool to room temperature. Take the loaf out of the freezer and leave at room temperature for 15 minutes to soften slightly.
- Turn out the ice cream loaf on to a platter and peel off the liner. Drizzle with the chocolate sauce then slice the After Eights diagonally in half and push into the top to decorate. Slice thickly with a large, sharp knife dipped in hot water.
