Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts
Ingredients
- 100ml double cream
- 200g milk chocolate, broken into pieces
- ¼ tsp peppermint essence (we used Sainsbury's)
- icing sugar, for rolling
Method
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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.
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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.