1 bite size mould
250g dark chocolate Caramel mint chocolate filling
Small brown chocolate paper cups
Melt your dark chocolate gently either in a double boiler or in the microwave.
Add two tablespoons of caramel mint chocolate filling to your melted chocolate
and stir through well. Now spoon the chocolate into the mould. Tap the mould to
release the air bubbles and for the chocolate to run smooth. Leave in the
freezer to set. Place in paper cups once set and serve after dinner with coffee.