Make the chocolate sponge first. Line your baking tin with greaseproof paper and preheat the oven to 180˚C.

Separate the eggs and whisk the whites to stiff peaks then in a separate bowl, whisk the yolks and caster sugar until thick, pale and much increased in size.

Sift the cocoa over the egg yolks and sugar, fold it in and then fold in the egg whites in three additions until well incorporated and no streaks of white remaining.

Level the mixture so it is even and flat and bake for 11-12 minutes until it is fully baked - the centre should spring back when lightly pressed.

Remove from the oven and cool for a few minutes only before inverting the sponge onto another piece of greaseproof paper. Remove the layer of paper which the sponge was baked on and cover immediately with a clean tea towel to prevent it drying out.

Meanwhile make the filling by beating the icing sugar, butter and mint extract until creamy and fluffy in texture. By this time, the sponge should be cold so remove the tea towel and spread the filling all the way to all sides.

Neaten up the edges of the sponge now with a sharp knife and divide into 8 rectangles approximately 5 by 3.5 inches in size. Roll each mini roll up firmly and place on a plate or tray. Cover with cling film and pop in the fridge until ready to decorate (they are fine in there over night).

Melt the Candy Melts in a bowl over simmering water and then beat in the vegetable shortening to loosen up the texture a little. Scrape into your jug and then I pop this into the saucepan, topping up with recently boiled water (ensuring nothing splashes into the Melts) to keep it fluid and easy to dip.

Place some greaseproof paper (the reverse of the second piece from before is fine) on a baking tray big enough to accommodate all the Frankensteins with plenty of room around each.

Now, take each chilled mini roll and dip it into the Candy Melts, to about 3/4 of their length then transfer to the greaseproof. Straight away, pop on two edible eyes about half way down and then push two short lengths of MatchMakers (or pretzel sticks) into the sides a little lower than the eyes to make Frankenstein's bolts. The Candy Melts set so fast it is much better to do one at a time or it will crack as you try to decorate each.

Repeat until all the mini rolls are dipped - see the notes box for what to do with the excess Candy Melts (these rolls don't leave crumbs so the Candy Melts are fine to turn into fudge or truffles).

When completely set, melt the dark choc and place in the piping bag. Allow to cool a little then pipe "hair" onto each Frankenstein - don't forget the exposed end and don't worry about it looking messy, it's part of their charm!

Now to finish, use your icing pen to pipe smiles/gasps etc onto each Frankenstein to give them each their own monstrous personality. They are ready to serve when the chocolate and icing is set.