Tetley Mint Chocolate Surprise

Filling

• Over a medium heat, heat milk in a small saucepan until small bubbles start to form around the sides of the pan and the milk is hot throughout, (not simmering). Add teabags, and remove from heat. Steep, covered, for 8 minutes. Carefully squeeze the teabags to release as much liquid as possible, then discard.
• In a bowl, whisk sugar with corn starch and salt. Then whisk in tea until smooth. Set over medium heat. Cook, stirring, until simmering and thick.
• Whisk egg yolks in a separate bowl. Whisk in half of the hot milk mixture in slow steady stream. Gradually whisk the egg mixture back into the saucepan.
• Cook, over medium-low heat, stirring constantly for 5 to 8 minutes or until thickened. Stir in vanilla. Transfer to a bowl; place plastic wrap directly on the surface. Refrigerate for 4 hours or until chilled completely. Whip cream until stiff peaks form. Fold into chilled milk mixture. Stir in a few drops of green food colour (if using).

Assembly

• Toss the crushed biscuits with melted butter until well coated.
• Whip cream to stiff peaks and sweeten with icing sugar; set aside.
• Divide biscuit mixture evenly among six 4 oz (125 mL) canning jars; pack down. Spoon 1/3 cup (75 mL) filling into each jar.
• Top with a dollop of whipped cream and a drizzle of chocolate sauce. Garnish with a mint leaf.

Tetley Tips

• Jars with crumb base and filling can be made and stored, tightly covered, in the refrigerator for up to 2 days in advance.
• If you don’t have canning jars, you can also use dessert cups or drinking glasses.