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Peppermint Cups

Peppermint Cups

 
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Method

Divide half the biscuits between 4 cups or glasses.
Spoon half the caramel filling on top and then half the mousse mixture.
Repeat the layers. 
Top with shards of peppermint crisp.

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(2 votes)
 

Ingredients

 1 x 200 g packet Romantic Dreams (chocolate) biscuits, crushed
 1 x 360 g can caramel filling and topping
1 x 150 g packet MOIR’S mousse – choc mint, prepared with ½ milk and ½ cream

To decorate:

1 peppermint crisp chocolate

 

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