Minty Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

A bottle of mint flakes
Condensed milk - 1 tin
Deep one inch moulds
A chocolate brush

Method:

- Keep your double boiled choco paste ready
- Take around 7 to 8 tablespoons of condensed milk in a cup
- Pick around 4 to 5 flakes of mint from the bottle and crush it under a belan. Drop it into the condensed milk.
- Now slowly dip you chocolate brush into the chocolate paste. 

- Paint the inside of each mould until the paste forms a fairly thick external shell inside your mould.
- Allow to set in the refrigerator. 

- Take it out when done. 

- Now scoop a spoonful of the minty milkmaid and pour it into each shell inside each mould.
- Refrigerate again. Patience please, wait another 25 minutes. Take the mould out.
- Finally pour a covering of chocolate paste and seal the mint flavour.
- Refrigerate and set. 

- A small caveat as far as mint goes. But the trick lies in a strong external lining. If the lining is too thin, the shell will crack.