Step 1

Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.

Step 2

Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 9 of the molds. Tap the pan on the counter to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.

Step 3

When ready to coat in chocolate, take the set filling out of the freezer and carefully push the set mint cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on a chilled parchment-lined tray to set.*** Repeat with remaining mint pellets.

Step 4

Place back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen.