Mint Chocolate truffles

An impressive accompaniment to after-dinner coffee, or box these up for gifts

Mint Chocolate truffles

  • Prep: 30 mins
    Cook: 5 mins
    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


  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.
  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.


    Source : bbcgoodfoodme,com

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