Chocolate cases with creme de menthe mousse

This recipe was submitted Jan Jarvis as an entry into our special occasion dessert reader recipe competition. Janis says: "This is not my own recipe but one that I got about 30 years ago from a restaurant that used to be in Ponsonby. It looks really pretty on the plate and is my go-to special dessert recipe."

Ingredients

1 block	Dark chocolate, kingsize block, or milk chocolate (Main)
1 Tbsp	Kremelta

Creme de menthe mousse

30	Marshmallows, white only
¼ cup	Milk
1 ½ cups	Cream
4 Tbsp	Liquer, Creme de menthe
1 drop	Green food colouring

Directions

1. Carefully melt chocolate and Kremelta in a double boiler over hot water. Using a paintbrush, paint chocolate onto inside of cupcake papers and put into fridge. When first layer has set, paint a thick second layer. Keep in fridge until immediately before serving
2. Carefully melt marshmallows in milk over low heat. Let cool. Whip cream lightly and add to marshmallows. Add Creme de Menthe and colouring and lightly fold in. Don't overfold or it will curdle. Pour into an airtight container in the fridge until set.
3. To serve, leave marshmallow out of fridge for 20 minutes before putting into piping bag and filling chocolate cases. Serve on a plate which has a little raspberry coulis on it. Place a red flower and a camellia leaf at the side.