After Eight Mousse (Serves 4)
234g box After Eight Mints
3 Tbsp Brandy
568ml extra thick double cream

Reserve 8 of the mints.
Put the rest in a small pan with the Brandy and gently heat, stirring occasionally, until the chocolates have melted. (You could also do it in a bowl on top of a pot already on the cooker - saves on gas). Set aside to cool slightly.
Break up the rest of the mints. Put the cream into a bowl and gently fold in the melted chocolate and spoon into four glasses and decorate with the broken mints.

Apple and Marshmallow Sweet

165g pkt marshmallows
300g apple sauce
1/4 teaspoon cinnamon
1 teaspoon lemon juice

Cut the marshmallows into small pieces and place all but about 20g in a saucepan with the apple sauce and cinnamon. Heat gently, stirring until the marshmallows have dissolved. Remove from heat and stir in the lemon juice.

Spoon into a serving dish and scatter reserved chopped marshmallows over top.

Other kinds of pureed fruit can be used.