• Line a 12- cup mini muffin tray with paper liners.
• In a small bowl, melt the dark chocolate with 4 tablespoons of cream, in the microwave or on a double boiler ( my preferred way).
• When the chocolate is all smooth and shiny, take it off the heat. Wait for a minute or two, then add 1/2 teaspoon of peppermint extract. Mix well.
• Fill up the paper cups less than half way with this mixture. Pop the tray in the refrigerator for 20- 30 minutes until set. Keep the extra dark chocolate aside for later use.

Matcha Filling:

• Melt white chocolate with the balance two tablespoon cream gently over a double boiler, until the chocolate is smooth and shiny.
• Gently stir in the matcha powder.
• Spoon 1/2 a teaspoon over each of the set dark chocolate layer and return the tray to the refrigerator for another 20 minutes until set.
• Spoon over the balance dark peppermint chocolate mixture over the matcha layer and back in the fridge now for a good 3-4 hours to set. These are now ready to eat! You can drizzle over some white chocolate if you want to decorate this further.