Chocolate mint boxes
SERVES: 4 PREP: 2 hours 30 minutes COOK: 5 minutes 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
Nestle Peppermint Crisp, finely chopped, to decorate Chocolate-coated mint leaves, to decorate (optional, see tip)
Method
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.
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.
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.
4. Decorate with shards of mint crisp and chocolate mint leaves, if using.
TIP: To make chocolate-coated mint leaves, use a small paintbrush to coat fresh mint leaves with melted dark choc melts, then place on a wire rack to set. Allow additional time for cooling.