• Line 2 mini muffin tray with paper liners.
• Gently heat the cream in a saucepan until just warm.

  2/3 cup Cream, at room temperature
• Add the dark chocolate to a bowl. Pour over the warm cream. Keep aside for 1-2 minutes, then stir until the mixture is smooth and shiny.

  You may need to microwave the mixture a couple of times in 30-second spurts for the chocolate to melt completely.

  1 1/4 cup Dark chocolate
• Allow the dark chocolate mixture to cool for 1-2 minutes, then mix in the peppermint extract.

  1 tsp Peppermint extract
• Fill up the paper cups a third of the way with this mixture. Make a little indent with a spoon in each of the chocolate cups. Pop the tray in the refrigerator for 5-10 minutes until slightly set.

  Keep the extra dark chocolate aside for later use.

Matcha Filling:

• Melt white chocolate with 3 tablespoons of cream gently over a double boiler or a microwave, until the chocolate is smooth and shiny.

  1/2 cup White chocolate, 3 tbsp Cream, room temperature
• Add sifted matcha powder and mix well.

  1 tsp Matcha powder
• Spoon 1/2 -1 teaspoon of matcha mixture over each of the dark chocolate layer and return the tray to the refrigerator for another 5 minutes.
• Spoon over the balance dark chocolate mixture over the matcha layer and back in the fridge now for a 1- 2 hours to set.

  Drizzle with melted white chocolate and sprinkle some matcha powder to decorate.

  Serve and enjoy!