Chocolate Leprechaun Hats

Get a grown up to boil a kettle for you. Break the milk chocolate up into chunks in a heat proof bowl.

You will need an adults help for this section! Add boiling water to a pan and simmer on the hob. Place the heatproof bowl on top of the pan to create a Bain Marie. Ensure the bottom of the bowl is not touching the simmering water in the pan.

Meanwhile prepare a plate or oven tray with baking paper. The plate or tray should be able to fit in the fridge.

Stir the chocolate continuously with a spatula until it is completely melted and smooth. Dip 6 digestive biscuits into the milk chocolate and let the excess drain off before setting on the prepared tray.

Dip 6 marshmallows into the milk chocolate and set on the tray.

Place the tray in the fridge until the chocolate has hardened.

Get a new heatproof bowl and break up the white chocolate into it. Melt the chocolate using the Bain Marie method as before. When the chocolate has nearly melted add some green food colouring to create green chocolate.

If you find the chocolate goes thick (seized) this is ok - it can be fixed. Get an adult to add a few table spoons of boiling water and continue mixing. Keep adding table spoons of water until the chocolate mixture can be used for dipping.

Remove the coated marshmallows and biscuits from the fridge. Dip the marshmallows about a third of the way into the green chocolate mixture and place on the centre of your biscuits.

With a small icing nib, create 3 small dots of icing in a triangle to form a shamrock type shape on top of the hat. Work the icing with a cocktail stick to form a shamrock.

Once completed return your newly formed top hats to the fridge until chocolate has set.

Once chocolate has set you can then tuck in to your Chocolate Leprechaun Hats for a St Patrick's Day Treat!