2 ½ dzn chocolate cupcakesGreen food colouringAero mint chocolateBubblewrapVegetable peeler Mousse-200g good quality white chocolate500ml fresh cream 20 marshmallowsPeppermint essenceGreen food colouring Chocolate casing-Easymelt dark chocolate1 tablespoon oil
1. Beat 250ml fresh cream till stiff peaks form. Leave aside in fridge.2. Heat remaining cream in a pot on stove. 3. Add marshmallows and melt in. Then add few drops green food colouring and peppermint essence. Mix in till marshmallows melt in.4. Switch off heat and add in white chocolate. Mix in till melted.5. Remove from heat and allow to cool completely.6. When cooled, gently fold in whipped cream and place mousse in fridge.7. Cut strips of bubblewrap higher than that of cupcakes.8. Melt dark chocolate with oil in microwave in 30sec intervals until melted.9. Spread melted chocolate onto bubblewrap strips and whilst still wet, wrap around the chocolate cupcakes, making sure the ends overlap.10. Place in freezer for a minute to set.11. Gently remove bubblewrap, a honeycomb effect collar would have formed.12. Pipe mousse onto the cupcakes.13. Decorate with chocolate curls of Aero mint chocolate.14. Keep in fridge till needed. Note: If you don't wish to use marshmallows, whip 4 egg whites stiff with a pinch of cream of tartar. Heat only 250ml cream with chocolate, essence and colouring. Cool and then fold in egg whites. Chill in fridge.