Mint chocolate truffles
- Preparation and cooking time
- Plus cooling
- Makes 20
- 100ml double cream
- 200g milk chocolate , broken into pieces
- ¼ tsp peppermint essence (we used Sainsbury's)
- icing sugar , for rolling
- 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.