INGREDIENTS

INSTRUCTIONS

Start by making the nut clusters. Place the sugar and water in a  pan
and leave to melt over a low heat.  2 Add the hazelnuts and simmer for
1-2 minutes until the nuts turn  golden. Melt the chocolate in a pan
over a low heat.  3 For the Mint Creams: Separate the egg and drop the
white into a  large bowl. Sieve in the icing sugar and mix to a smooth
mixture. Add  the peppermint essence to taste.  4 Spoon teaspoons of
the nut mixture into six petit four cases. Leave  to cool. Turn the
mint cream mixture out and roll into six balls  approximately 2.5cm/1".
Place into petit four cases.  5 For the Coconut Creams: In a bowl mix
together the dessicated  coconut with the condensed milk, icing sugar
and a few drops of red  food colouring. Roll the mixture into six
2.5cm/1" balls and place  into petit four cases.  6 Spoon the melted
chocolate into a greaseproof piping bag. Make a  small hole at the
pointed end of the bag. Pipe your choice of  chocolate design over the
peppermint and coconut creams and nut  clusters. Transfer to the
serving plate.  Converted by MC_Buster.  Recipe by: Can't Cook Won't
Cook  Converted by MM_Buster v2.0l.

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