300gDark or Milk Chocolategood eating quality, melted ( 10.5 oz )
ICE-CREAM:
2 ½cupsVanilla Ice-Creamslightly softened
1cupPeppermint Crisp Chocolate crushed/grated (or similar peppermint chocolate)
TOPPINGS:
Mint Crunchto sprinkle, optional
Gold Nugget Sprinklesoptional
Instructions
CHOCOLATE CUPS:
Use 8 cupcake liners or silicone cupcake cups and make the Chocolate Cups as follows : Paint a layer of Chocolate on the inside of each liner/cup (it does not have to be perfect – this is only your starting base) – place on a baking sheet and into the freezer compartment for a minute or two – remove and repeat the painting of the inside – into the freezer again for another minute or so – if it looks strong enough, the Cups are ready to use, otherwise give it a third brush
ICE-CREAM:
Mix the Vanilla Ice-Cream and the crushed/grated Peppermint Crisp thoroughly – scoop into the Chocolate Cups – freeze until solid (about one hour)
TOPPINGS:
Remove the cupcake liners/silicone cups gently – sprinkle with the Mint Crunch and Sprinkles (if using) and serve immediately
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.