|30 g||fresh mint|
|2 cup||cream — fresh|
|1/4 tsp||peppermint essence|
|1||condensed milk — tin|
|Robertson's food colouring — green|
|1/2 cup||chocolate — chips|
|24||biscuits — choc-chip|
Place the mint in a pestle and mortar, gently pound to release colour and flavour. Place the cream in a large bowl, add the pounded mint, with all the oil and juices. Allow to stand for 30 minutes, strain the cream through a sieve into a large bowl and add the peppermint essence. Stir to combine.
Whip the cream until firm, set aside. Place the condensed milk in a bowl. Add the cream, food colouring and choc chips to the condensed milk and stir well to combine.