This Christmas why not serve your dessert all wrapped up. I decided to play on an After Dinner Mint idea with this moreish recipe. Our new present container candy molds make it super-simple.
Melt 125g of your favourite chocolate slowly over a bowl of hot water until it's lump-free (I used 72% cocoa Dark Ghana from Whittakers). Fill the box base and lid molds half way up. Tap on the bench to remove any air bubbles and snap in the mold insert. Leave to harden in the fridge for 15mins or so. This mold makes 3 complete boxes, so a 250g block of chocolate will yield 6 dessert boxes.
When the chocolate has set, trim any excess away with a sharp knife to make a clean edge.
Minty White Chocolate Mousse
180g milky bar chocolate, sliced up finely
1c cream
2tsp meringue powder dissolved in 2T water (this is equivalent to 1 egg white)
2 drops Loranns peppermint oil measured with a dropper
Melt chocolate and leave to cool for a while so it's a similar temperature to the other ingredients. Whip the cream and other ingredients gradually until soft peaks just form (no more). Stir a dollop of cream into the melted chocolate and then pour all the chocolate mix back into the cream mixture to incorporate.
Paint ribbon and bow features onto the boxes with edible light silver metallic paint.
Pipe mousse into prepared chocolate boxes and serve with small teaspoons. The minty white centre is a refreshing and surprising treat!
Otherwise make red and green mini M&M filled boxes - how festive does this look with the features painted in metallic red food paint?
Chai Buttercream (recipe in an earlier blog) and grated dark chocolate make another nice adult option.
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