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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
  • Makes 20
  • Easy
  • Calories 81
  • Carbohydrates 7
  • Saturated Fat 3
  • Sugar 7
  • Protein 1
  • Fat 9
  • Fibre 0
  • Salt 0.02

Nutrition per serving

  • Calories 81
  • Carbohydrates 7
  • Saturated Fat 3
  • Sugar 7
  • Protein 1
  • Fat 9
  • Fibre 0
  • Salt 0.02

Ingredients

  • 100ml double cream
  • 200g milk chocolate, broken into pieces
  • ¼ tsp peppermint essence (we used Sainsbury's)
  • icing sugar, for rolling

Method

  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.

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