Mint Chocolate truffles
An impressive accompaniment to after-dinner coffee, or box these up for gifts
- Prep: 30 mins
Cook: 5 mins
Plus cooling
- Makes 20
- Easy
Ingredients
- 100ml double cream
- 200g milk chocolate, broken into pieces
- 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.
from 999999999999 http://ift.tt/1VkvTTa
