Mint chocolate truffles

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N/A

Makes 20

Source

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.