Mint truffles recipe

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  • Yield: 24


  • 100 ml cream
  • a few drops of peppermint essence
  • 250 g dark chocolate, chopped
  • 200 g dark chocolate
  • 100 g chopped almonds, toasted
How to Make It
  1. Line a baking tray with greaseproof paper.
  2. To make the Filling
  3. 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.
  4. Rolling and Dipping
  5. 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.

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