Recipe Ingredient
- 250g dark chocolate (bittersweet or milk chocolate)
- 3 tbsp corn oil
- 1/4 tsp peppermint essence
- Moulds
- Filling:
- Toasted hazelnuts and crushed cornflakes
Instructions
- Have your moulds ready - they must be clean and dry. Fill the moulds with melted chocolate mixture half-way full. Add filling in the centre. Fill up the moulds with melted chocolate. Tap the mould against the table to remove air bubbles.
- Chill the moulds in the freezer until chocolate has set. This takes about five to 10 minutes.
- To remove the moulded chocolate, tap the moulds gently against the table. It will slide out easily. Moulded chocolate makes beautiful dessert especially loved by children.
