Ingredients:

24 dark chocolate biscuits

3/4 cup melted butter

1 cup roughly chopped white chocolate

3 tbsp milk

2 drops green food colour

1/4 tsp peppermint essence

1 1/2 cups beaten whipped cream

1/2 cup beaten whipped cream

chocolate curls

Directions:

1. To prepare the biscuit base. Open each dark chocolate biscuit and scrape and discard the middle creamy layer. Place the biscuits on a rolling board and crush the biscuits to a coarse powder with the help of a rolling pin. Add the butter and mix well. Spread and press the mixture into the base of a 175 mm. (7") loose-bottomed cake tin. Refrigerate for 30 minutes.

2. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain. Strain the mixture using a sieve in a bowl. Add the green colour and peppermint essence and mix gently. Add 1 cup of beaten whipped cream and fold gently. Pour the chocolate-whipped cream mixture over the set biscuit base. Spread it evenly useing a palate knife. Refrigerate for 1 to 2 hours or till the pie sets.

3. Demould the pie, spread the remaining whipped cream evenly on top of the pie using a palate knife. Garnish with 6 to 8 big swirls of beaten whipped cream at equal distance along the circumference of the cake and place the chocolate curls in the centre of the cake as shown in the image. Cut into 6 equal wedges and serve chilled. Garnished with chocolate curls.

Bon Appetit!