Choco-mint roll recipe
 This cheaty chocolate mint roll is one of my favourite no-bake cakes. You can use either leftover or shop-bought cake, which will be broken into crumbs and simply pressed into shape. Covered in chocolate-coated mint leaves and filled with a mint cream, it’s a fresh take on the chocolate roulade in more ways than one! about 35 large fresh mint leaves60g/2¼oz dark chocolate about 35 large fresh mint leaves 60g/2¼oz dark chocolate 20 chocolate-covered mini rolls (2 packs) 20 chocolate-covered mini rolls (2 packs) 50g/1¾oz milk chocolate, roughly chopped 50ml/2fl oz double cream ¼ tsp mint extract 50g/1¾oz milk chocolate, roughly chopped 50ml/2fl oz double cream ¼ tsp mint extract 150ml/¼ pint double cream 1½ tbsp caster sugar 10 fresh mint leaves 150ml/¼ pint double cream 1½ tbsp caster sugar 10 fresh mint leaves Method If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using).