
Prep: 30 mins Cook: 5 mins Plus cooling
Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal81
- fat9g
- saturates3g
- carbs7g
- sugars7g
- fibre0g
- protein1g
- salt0.02g
Ingredients
- 100ml double cream
- 200g milk chocolate, broken into pieces
Milk chocolate
mill-k chok-litMilk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- ¼ tsp peppermint essence (we used Sainsbury's)
- icing sugar, for rolling
Method
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.
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.
Comments, questions and tips
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