200g mint chocolate (traditionally this one, but I prefer Green & Blacks from an ethical point of view
Instructions
If you're not using caramel, place the condensed milk in a pot of water and boil for three hours. Allow to cool completely (preferably overnight. If you use hot caramel the whole desert will be ruined.)
Thermomix Instructions
Break the chocolate into blocks and place in the Thermomix bowl. Speed 7/10 seconds
Wash & dry the bowl and add the butterfly and then the cream
Whisk the cream for 1 - 3 minutes, depending on how fresh it is. Keep an eye on it as you don't want butter. Speed 4/ 1 - 3 minutes.
Add the caramel and two-thirds of the chocolate and mix speed 1/ 30 seconds - just enough to mix but not to whisk again.
Add a layer of biscuits to the base of a glass dish.
Add about a quarter of the cream mixture above the biscuits and spread it evenly.
Add another layer of biscuits
Add another layer of cream, and repeat until it's all finished.
End on a layer of cream, and sprinkle the remaining chocolate
Cover and refrigerate till it's ready to be eaten.
Regular Instructions
Grate the chocolate
Place the biscuits in a shallow glass dish
Beat the double cream till it is stiff, then add most of the grated chocolate and caramel and stir in gently. If you beat it again, the cream will fall flat and won't set properly.
Spoon a layer of the cream mixture on to the biscuits, then add another layer of biscuits, topped again with the cream. Repeat the process 3 or 4 times, depending on the depth of your dish.
Finish with the cream mixture and sprinkle with chocolate.
Place in the fridge for an hour to set, and keep refrigerated.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/02/05/peppermint-crisp-pie/