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.

Brazilian Bananas (Serves 4)
4 Bananas
1 tablespoon rum
1 dessertspoon instant coffee
1 dessertspoon castor sugar
1 carton double cream
browned, flaked almonds

Dissolve the coffee in 1 tablespoon boiling water, add castor sugar and leave until cold.
Peel bananas and slice thickly into a serving dish and sprinkle the rum over them.
Whip the cream and add the cold coffee. Cover the bananas with the coffee flavoured cream and scatter with browned almonds.