Mint truffles recipe

Ingredients

• 100 ml cream
• a few drops of peppermint essence
• 250 g dark chocolate, chopped

• 200 g dark chocolate
• 100 g chopped almonds, toasted

1. Line a baking tray with greaseproof paper.
To make the Filling
2. Place the cream and peppermint essence in a small saucepan over medium heat and scald. Add the dark chocolate and whisk until all the chocolate has melted and the ganache is smooth. Pour into a glass bowl and refrigerate to set.
Rolling and Dipping
3. Using a teaspoon, roll the ganache into evenly sized balls, arrange on the prepared baking tray and insert a toothpick into each. Refrigerate for 10 minutes. For the coating, melt the chocolate in a bowl over a saucepan of simmering water. Dip the truffles into the melted chocolate and then coat with the chopped almonds. Repeat this process with all the ganache balls.