- Prep: 30 mins
Cook: 5 mins
- Makes 20
- 100ml double cream
- 200g milk chocolate, broken into pieces
- ¼ tsp peppermint essence (we used Sainsbury’s)
- icing sugar, for rolling
- 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.
Source : bbcgoodfoodme,com