Step 1

Place the 125ml (1/2 cup) water in a small bowl. Sprinkle with the gelatine and stir until well combined. Place the sugar and 250ml (1 cup) water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil then remove from heat. Add the chocolate and stir until melted and smooth.

Step 2

Pour the gelatine mixture over the warm chocolate mixture. Stir until the gelatine dissolves. Place in the fridge, stirring occasionally, for 30-40 minutes or until slightly thickened.

Step 3

Stir the mixture until smooth. Place a 6-hole 100ml (7cm diameter) silicone dome mould on a baking tray. Divide the mixture evenly among the holes. Place a biscuit on top of each one. Place in the fridge for 6 hours or overnight until set.

Step 4

Gently loosen each jelly from the mould by pulling it away from the edges. Place a serving plate or board larger than the dome mould on top and flip so the mould is upside down on top of the plate or board. Gently squeeze each mould to release the jellies.

Step 5

Drizzle a little white chocolate over each jelly then top with spearmint leaves and M&M’s to decorate.