Peppermint Chocolate Mousse

INGREDIENTS

1 large can chilled ideal milk
100g marshmallows
180g cadbury dairymilk slab
1 large nestle peppermint crisp
250ml clover fresh cream

METHOD

Melt chopped marshmallows, grated cadbury dairymilk slab and half tin ideal milk over low heat, stirring constantly to prevent scorching. Once melted allow to cool. Whip fresh cream till soft peaks form and leave aside. Beat remainder of ideal milk. Add whipped cream and beaten ideal milk to melted chocolate mixture. Mix well. Spread out in a casserole and sprinkle grated peppermint crisp over. Allow to set in refrigerator for a few hours before serving.

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