Woolworths unveils a new twist on its signature mudcake – it's a love-it-or-hate-it affair!
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It's hard to find an Aussie who hasn't had a taste of Woolies' signature mudcake at least once in their life.
Woolies are known for their yummy, rich mudcakes, but the supermarket giant recently shook things up by introducing a brand new flavour to its range - and it has been dividing customers into two camps: those who love it and those who hate it.
This week, the Mint Cookies & Cream Mudcake ($5.75) joined the shelves at Woolies, and it has already made a huge impact in the online sphere.
The first look at the new flavour was spotted by TikTok user TheMacroFoodBlogger, who uploaded a short clip of the minty masterpiece.
Not surprisingly, it was met with wild applause by viewers online, with one fan saying, 'Start the car!' and another adding, 'OMG, get out of the way.'
The new limited-edition dessert is made up of a combination of a cookies-and-mint white choc mudcake, covered in a blend of dark cookie pieces, mint white choc ganache and drizzled with even more mint choc.
It seems like it's a bit of a polarising flavour - people who've tried it are pretty split on whether they love it or hate it!
If you want to try it, you've got to be quick; Woolworths itself advises that its Mint Cookies & Cream Mudcake is a limited edition flavour which means it won't be on the shelves for long!
The recent addition of the Mint Cookies & Cream Mudcake to its lineup builds on the success of the past limited edition flavours, such as the Raspberry Rocky Road Mudcake from last year.
Members, make sure you grab one of these while you still can - we'd love to hear what you think about it so please keep us posted!
If you're someone who can't get enough of the mint and chocolate flavour combo, you're going to want to try out this recipe for mint chocolate ice cream. Trust us; it's the perfect treat to cool off with during these warm summer months.
It's super easy to make, and the result is a delicious, refreshing dessert that'll have you wanting more. So give it a shot, and let us know how it turns out!
Here are the ingredients you will need:
And here's how to make it:
Woolies are known for their yummy, rich mudcakes, but the supermarket giant recently shook things up by introducing a brand new flavour to its range - and it has been dividing customers into two camps: those who love it and those who hate it.
This week, the Mint Cookies & Cream Mudcake ($5.75) joined the shelves at Woolies, and it has already made a huge impact in the online sphere.
The first look at the new flavour was spotted by TikTok user TheMacroFoodBlogger, who uploaded a short clip of the minty masterpiece.
Not surprisingly, it was met with wild applause by viewers online, with one fan saying, 'Start the car!' and another adding, 'OMG, get out of the way.'
The Mint Cookies & Cream Mudcake is the newest addition to Woolies' popular mudcake range. Credit: TikTok/themacrofoodblogger.
The new limited-edition dessert is made up of a combination of a cookies-and-mint white choc mudcake, covered in a blend of dark cookie pieces, mint white choc ganache and drizzled with even more mint choc.
It seems like it's a bit of a polarising flavour - people who've tried it are pretty split on whether they love it or hate it!
If you want to try it, you've got to be quick; Woolworths itself advises that its Mint Cookies & Cream Mudcake is a limited edition flavour which means it won't be on the shelves for long!
The recent addition of the Mint Cookies & Cream Mudcake to its lineup builds on the success of the past limited edition flavours, such as the Raspberry Rocky Road Mudcake from last year.
Members, make sure you grab one of these while you still can - we'd love to hear what you think about it so please keep us posted!
You might also want to try ice cream with a mint chocolate flavour, which is quite popular. Credit: Pexels/Valeria Boltneva.
If you're someone who can't get enough of the mint and chocolate flavour combo, you're going to want to try out this recipe for mint chocolate ice cream. Trust us; it's the perfect treat to cool off with during these warm summer months.
It's super easy to make, and the result is a delicious, refreshing dessert that'll have you wanting more. So give it a shot, and let us know how it turns out!
Here are the ingredients you will need:
- 140g dark chocolate
- 400ml full-fat milk
- 300ml double cream
- 1 vanilla pod, split
- 75g fresh mint leaves with stalks
- 4 large egg yolks
- 140g caster sugar
- Ice cream cones to serve (optional)
And here's how to make it:
- Grab a plastic bag and toss in the chocolate. Seal it tight and stick it in the freezer for at least 30 minutes. Once it's nice and frozen, grab a rolling pin and bash the heck out of the chocolate until it shatters into little chunks.
- Next, grab a medium pan and pour in the milk and cream. Slice open a vanilla pod and scrape the seeds into the mixture. Then, turn on the heat and stir it occasionally until it's almost boiling. Throw in some mint leaves and stalks, cover it with a lid and let it sit for 15 minutes.
- Take the minty liquid and strain it through a fine mesh strainer, using a spatula to press out as much minty goodness as possible. Get rid of the leaves and stalks, and fish out the vanilla pod.
- Next, in a separate bowl, beat the egg yolks and caster sugar with an electric mixer for about 5 minutes until it's thick and pale. Put the minty cream back in a clean pan, and heat it up until it's almost boiling.
- Slowly pour half of it into the egg and sugar mixture, whisking as you pour to combine everything together, then add the remaining liquid. Put the custard back in the pan, and cook it over low heat while constantly stirring until it thickens, around 3-4 minutes.
Just make sure it doesn't get too hot, or it will curdle. Strain it into a bowl and let it cool, occasionally stirring so a skin doesn't form on top. Stick it in the fridge to get really cold; you can even leave it overnight for the best result.
- Now it's time to churn that custard in an ice cream machine until it's frozen solid. Right before it's fully set, toss in those chocolate chunks.
If you don't have an ice cream machine, don't worry! Just pour the custard into a container and stick it in the freezer for 2-3 hours until the edges start to get icy. Take it out and give it a good whisking to break up any ice crystals, then throw in the chocolate and freeze it again until it's fully solid.
- Once it's ready to eat, just take it out of the fridge and let it soften up for 20-30 minutes. Serve it in cones, or you can just dig in and enjoy!
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