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Nutrition: per serving

  • kcal81
  • fat9g
  • saturates3g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0.02g
    low
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Method

  • step 1

    Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.

  • step 2

    Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

Recipe from Good Food magazine, January 2011

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.7 out of 5.25 ratings
Lisa Rosa avatar

Lisa Rosa

These are fabulous, and I’ll be making them again, but this time with orange extract to top off my daughter’s birthday cake which is the Ultimate Chocolate cake that I also flavour with orange extract, it’s her favourite and the rest of the family’s too.

dominaa

question

If i wanted to put the mixture into a mould - would it be best to do this once it has chilled slightly, or before letting it chill?

goodfoodteam avatar
goodfoodteam

Hi - Adam from the Good Food cookery team - I'd pour it into the moulds once the peppermint goes in and then chill it. Thanks

Kat60

These are so yummy, definitely will make again. I used dark chocolate but with 53% as I’ve made with 70% cocoa solids before on another recipe & found them too rich.

Rebecca best 1 avatar

Rebecca best 1

question

Will dark cooking chocolate also work? I was hoping to give it a slightly richer taste.

lulu_grimes avatar
lulu_grimes

Hello, Yes you can use dark chocolate but there's no sugar in the truffle mix so they might be quite strong. A dark milk would work well for a richer flavour. Taste the mix to make sure it is sweet enough. I hope this helps.

ssysum avatar

ssysum

A star rating of 5 out of 5.

This is my go-to truffle recipe. Like other readers, I upped the amount of extract as they are very subtle without and I used half dark/half milk which made them less sickly. A great recipe to experiment with. I have tried them with pistachio extract and coated in pistachio nuts since to great…

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