Step 1 Preheat oven to 200°C. Place cookies on a lined baking tray and bake for 5 minutes, or until softened. Press cookies into cups of a 12-hole muffin tin to form small tarts. Stand for 5 minutes, or until firm.
Step 2 Meanwhile, combine 1/2 peppermint crisp with chocolate mousse. Spoon into tarts. Top with remaining peppermint crisp.
Make it a complete chocolate indulgence by mixing the chocolate mousse with a tablespoon of choc bits and garnishing with dark choc bits.
Swap the mousse for low-fat vanilla custard, swirled with 1 tablespoon strawberry jam, topped with chopped strawberries.