250g dark chocolate (bittersweet or milk chocolate)
3 tbsp corn oil
1/4 tsp peppermint essence
Toasted hazelnuts and crushed cornflakes
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.