475 ml (17 fl oz) block chocolate ice cream
24 peppermint chocolates
150 ml (1/4 pint) double cream
300 g (11 oz) mandarin orange segments, drained
6 small sprigs fresh mint, to decorate (optional)
1. Cut the ice cream into 6 equal cubes and place on a freezerproof plate. Press 1 chocolate on to 4 sides of each cube leaving the top and bottom plain. Return to the freezer, or freezing compartment of the refrigerator while you prepare the cream.
2. Whip the cream until thick, but not stiff, then put into a piping bag fitted with a large star nozzle.
3. Remove the chocolate boxes from the freezer and pipe the cream on the top of each box. Top with mandarin orange segments and a sprig of mint, if liked. Place on chilled, individual serving plates and serve immediately, before the ice cream melts.