Preheat the oven to 180C/160C fan forced.

Place one biscuit, upside down, on the top of each hole of a 2 x 12 hole round-based shallow patty pan.

Bake for 3-4 minutes, or until the biscuits have softened.

Working quickly, use a teaspoon to shape the biscuits into cups, using the pan as a guide.

Once molded, cool for about 15 minutes.

Place the chocolate in a heatproof bowl.

Combine the Minties and cream in a small saucepan over medium-low heat.

Cook, stirring constantly, for 5-6 minutes, or until melted.

Pour the melted mint and cream mixture over the chocolate, let it stand for 30 seconds, and then stir until the chocolate melts and the mixture is smooth.

For an enchanting green hue, stir in a few drops of green food coloring at a time until you achieve your desired shade.

Refrigerate the mixture for 30 minutes, stirring occasionally, until cool.

Use a small ziplock bag filled with the melted white chocolate.

Spoon generous amounts of the mint chocolate mixture into the chocolate biscuit cups.

Drizzle them with both the white and milk chocolate for an extra layer of delight.

Serve these delightful biscuit cups chilled.