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Ingredients

80g dark chocolate melts, melted
2 x 150g pkt Harringtons mint cream thins
100g dark chocolate, chopped
1 egg, at room temperature, separated
160ml (2/3 cup) thickened cream, whipped to soft peaks
Nestlé Peppermint Crisp, finely chopped, to decorate
Chocolate-coated mint leaves, to decorate (optional, see tip)

Method

Step 1 Line a baking tray with baking paper. Spoon the melted chocolate into a piping bag fitted with a small nozzle. Pipe chocolate along 1 edge of 1 mint thin square and attach to another square. Repeat with 2 more squares to form 4 sides. Pipe chocolate along all edges of 1 more square and attach to make a base. Repeat to make 8 boxes, refrigerating as you go if necessary to set the chocolate.
Step 2 Place the dark chocolate in a heatproof bowl and microwave on High for 1 minute or until smooth and melted. Allow to cool slightly. Whisk in the egg yolk, adding a spoonful of the cream if the mixture begins to seize. Fold in the remaining cream until smooth and combined.
Step 3 Use electric beaters to whisk the egg white in a clean dry bowl until soft peaks form. Fold into the chocolate mixture. Spoon or pipe the mousse into the chocolate boxes. Place in the fridge for 2 hours to set.
Step 4 Decorate with shards of mint crisp and chocolate mint leaves, if using.

Chocolate mint boxes

How to make Chocolate mint boxes

Ingredients

Method