mentho chocolate mint - any recipes

I have this wonderful mint plant growing which is rather different. When the leaves are crushed it reminds you of chocolate peppermints. I was wondering if anyone had any suggestions on great ways to use it. Cheers

Grasshopper Pie

Preparation time:
40 mins

Cooking time:
25 mins

Serves:
8

Don't let the name fool you, this is one delicious pie.
Ingredients

* Melted butter, for greasing
* 250g packet plain chocolate-flavoured biscuits
* 1/2 cup desiccated coconut
* 180g unsalted butter, melted, cooled
* 1 cup milk
* 1/2 bunch mint
* few drops peppermint essence
* 3 egg yolks
* 1/2 cup caster sugar
* 1 tsp cornflour
* 1/4 cup cold water
* 1 Tbsp gelatine
* 1/4 cup crème de menthe
* 300ml thickened cream
* Extra cream, to serve (optional)

Method

1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs form, then transfer to a large bowl. Add coconut and butter and stir until well combined. Spoon biscuit mixture into prepared tin. Use a straight-sided sturdy glass to press biscuit mixture evenly up the sides and across the base of tin. Put biscuit-lined tin in freezer for 10 minutes.

2. Combine milk and mint in a medium heavy-based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove pan from heat and stand to cool. Strain milk through a fine sieve and discard mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg-yolk mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top of custard with plastic wrap, to prevent a skin forming.

3. Pour water into a jug, sprinkle with gelatine and whisk with a fork to combine. Stand gelatine for 5 minutes, to allow it to soften and swell. Microwave gelatine mixture on HIGH/100% for

30-40 seconds or until gelatine has dissolved. Allow to cool slightly. Add gelatine mixture and crème de menthe to custard. Stir until well combined.

4. Pour custard into a large mixing bowl, cover with plastic wrap and refrigerate until mixture is cold and starts to thicken, but not set. Using an electric hand beater, beat cream until soft

peaks form. Add cream to cold custard and fold in using a large metal spoon. Spoon custard mixture into prepared biscuit shell and refrigerate pie for 2-3 hours to set. Serve Grasshopper pie with extra cream, if desired.

Mint pesto
1 1/2 cups fresh mint leaves
1/2 cup fresh parsley leaves
2 clove garlic, crushed and peeled
1/2 cup toasted pinenuts
1/2 cup grated Parmesan cheese
between ¼ cup - 6 tblsp olive oil
salt and freshly ground black pepper to season

In a food processor put the mint, parsley, garlic, pinenuts and parmesan cheese. Process until chopped and then gradually pour the oil down the feed tube to make a thick paste. Add more oil if wished. Season with salt and pepper.

apple and mint jelly

2. 5 kg cooking apples, roughly chopped ( there is no need to peel or core them )
1. 2 litres water
Some sprigs of fresh mint
1. 2 litres vinegar
Sugar
Chopped fresh mint
Green food colouring (optional )

Simmer apples with water and mint sprigs until very soft, then add vinegar and simmer for another 5 mins. Strain through a jelly bag for at least 12 hours, resisting the temptation to squeeze the bag.
For each 600 ml of liquid add 500g sugar, bring to boil and boil rapidly for about 10 mins or until setting point is reached. Remove from the heat and add as much chopped fresh mint as you want and a few drops of food colouring if you want green jelly ( I don't bother with that ) Let cool for 10 to 15 mins and stir to distribute the mint through the jelly before putting into jars.