1/3 c Loosely packed fresh mint
-leaves; rinsed, spun dry,
; and chopped fine,
; plus, if desired,
; mint sprigs for
; garnish
3 tb Sugar
1 tb Unsweetened cocoa powder
1 c Heavy cream; chilled
A; (9-ounce) package
; chocolate wafers
In a bowl of an electric mixer combine the mint leaves, the sugar, the
cocoa powder, and the cream, beat the mixture until it holds soft
peaks, and spread about 1 mounded teaspoon of it on one side of each
wafer. On a platter sandwich the wafers together on their sides to
form a log and ice the log with the remaining cream mixture, covering
it completely. Chill the cake, covered loosely with plastic wrap, for
at least 6 hours or overnight. Cut the cake diagonally into
3/4-inch-thick slices and serve it garnished with the mint sprigs.
Yields
1 servings